Learn how to make a gluten-free raw rice cake with fluffy dough and beyond yummy!

Raw Rice Cake (Gluten Free)

Raw Rice Cake (Gluten Free)

Revenue by Olympic City

Preparation time



cooking time



No one will feel the difference because this raw rice cake is gluten-free!


  • 4 large eggs (200 grams)

  • 2 cups (tea) of hot water (400 grams)

  • 1 cup (tea) uncooked rice (180 grams)

  • 1 cup (tea) sugar (200 grams)

  • 1 tablespoon (soup) of chemical yeast (15 grams)

  • 3/4 cup (tea) grated coconut (50 grams)

  • 1/2 cup (tea) coconut milk (100 grams)

  • 1/2 cup (tea) oil (45 grams)

preparation mode

  • In a container put the uncooked rice and hot water. Mix well, cover with plastic wrap and let rest for at least 6 hours.
  • Discard the water and transfer the rice to a blender. Add the eggs, oil, sugar, yeast, coconut milk, grated coconut and beat for 3 to 4 minutes.
  • Transfer the dough to a greased shape with butter, margarine or oil (do not sprinkle wheat flour) and bake in a preheated oven at 180º₢ for 35 minutes, or until golden.
  • Let the rice cake cool slightly at room temperature, unmold and it is ready to cut and serve.

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Source: https://cidadeolimpica.com.br/bolo-de-arroz-cru-sem-gluten/

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