Rice Flour Sesame Cake
米粉セサミケーキ
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is one of the simplest snacks in our preschool kitchen: a soft, gently sweet cake built on rice flour and soy milk, with ground white sesame stirred through the batter for a nutty, toasty flavor. It is made without egg, milk or wheat, and it does contain sesame. Everything goes into one bowl, so it is a good first baking project to make with children too.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Seasonings
- 7.5 gvegetable oil
- 37.5 gsweetened soy milk (Japanese chosei tonyu)Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
- 5.3 gsugar
- 5.7 gpotato starch (katakuriko)Japanese potato starch used for thickening sauces and coating fried foods. Substitute: Cornstarch: start with the same amount and add a little more if it is still thin. It thickens a little less than potato starch and needs a couple of minutes at a gentle bubble to reach full thickness.
- 2 gbaking powder
Ingredients
- 26.3 grice flour
- 3 gground white sesame seeds
About the Japanese ingredients in this recipe
- sweetened soy milk (Japanese chosei tonyu) (調製豆乳)
- Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
- potato starch (katakuriko) (かたくり粉)
- Japanese potato starch used for thickening sauces and coating fried foods. Substitute: Cornstarch: start with the same amount and add a little more if it is still thin. It thickens a little less than potato starch and needs a couple of minutes at a gentle bubble to reach full thickness. Read the guide: Katakuriko (Japanese Potato Starch) and What to Use Instead → Guide: japanese-school-lunch.com/articles/katakuriko-potato-starch/
Directions
- 1
Add the soy milk to the oil and whisk well until emulsified.
- 2
Add the sugar and mix well. Add the rice flour, potato starch, baking powder and white sesame seeds and mix well until smooth.
- 3
Pour the batter from step 2 onto a baking sheet lined with parchment paper and bake in an oven preheated to 170°C (340°F) for about 25 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 243 kcal | 486 kcal | 243 kcal |
| Protein | 3.5 g | 6.9 g | 3.5 g |
| Fat | 10.6 g | 21.3 g | 10.6 g |
| Carbohydrates | 34.3 g | 68.7 g | 34.3 g |
| Fiber | 1 g | 2.1 g | 1 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 96 mg | 192 mg | 96 mg |
| Iron | 0.8 mg | 1.5 mg | 0.8 mg |
| Potassium | 166.5 mg | 333 mg | 166.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 243 kcal | 3.5 g | 10.6 g | 34.3 g | 1 g | 0.3 g | 96 mg | 0.8 mg | 166.5 mg |
| 1 adult serving | 486 kcal | 6.9 g | 21.3 g | 68.7 g | 2.1 g | 0.6 g | 192 mg | 1.5 mg | 333 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
