By Aqsa 
This chewy rice cake with crispy chocolate is a wonderful fusion of textures and flavors. It’s chewy and moist, with glutinous rice flour giving it a satisfying chew. The melted chocolate in the center adds a gooey surprise, while the sprinkle of heat-resistant chocolate chips creates a slightly crispy crust. It’s easy to make — just mix, pour, and bake — no complex steps involved.
Ingredients You’ll Need
- Cocoa powder: 20g
- Baking powder: 5g
- Glutinous rice flour: 220g
- Granulated sugar: 30g
- Milk: 230g
- Whole egg: 1
- Corn oil: 40g
- Heat-resistant chocolate chips (for topping)
- Chocolate pieces (for the filling, any kind you like)
Step-by-Step Instructions
Step 1: Prepare the Batter
Whisk together the egg, sugar, corn oil, and milk in a mixing bowl. This creates a smooth, well-blended liquid base for your cake. The sugar dissolves into the mixture, ensuring even sweetness throughout.
Step 2: Combine Dry Ingredients
In a separate bowl, sift together the glutinous rice flour, cocoa powder, and baking powder. This helps aerate the flour and prevents lumps. Slowly add these dry ingredients to the wet mixture, stirring gently until a smooth batter forms.
Step 3: Assemble the Cake
Line a 6-inch cake mold with parchment paper. Pour half of the batter into the mold. Place pieces of chocolate in the center, ensuring they are evenly distributed. Pour the remaining batter over the chocolate to cover it completely.
Step 4: Add the Crispy Chocolate Topping
To create a crunchy contrast, sprinkle heat-resistant chocolate chips over the top of the batter before baking.
Step 5: Bake to Perfection
Place the cake in a preheated oven at 180°C (356°F) and bake for 45 minutes. The cake will rise slightly and develop a soft, chewy interior with a crispy chocolate topping.
Step 6: Cool and Serve
Once baked, remove the cake from the oven and allow it to cool for about 10–15 minutes before slicing. The chocolate center will still be gooey when warm, adding an extra layer of indulgence.
Tips for the Perfect Chewy Rice Cake
Use glutinous rice flour only. Regular rice flour won’t give the same chewy texture, so make sure you’re using glutinous rice flour.
Choose quality chocolate. Since chocolate is the star of the show, opt for dark chocolate for a rich taste, or milk chocolate for a sweeter flavor.
Don’t overmix the batter. Stir until just combined to maintain a light texture.
Let it cool before slicing. This helps the cake set properly and ensures neat slices.
Pairing Suggestions
This cake pairs beautifully with a variety of drinks and sides. Green tea offers a slight bitterness that complements the sweetness of the cake. Coffee, especially rich espresso or cappuccino, enhances the chocolatey goodness. Fresh berries, such as strawberries, raspberries, or blueberries, add a refreshing contrast. For an extra treat, serve the cake with a scoop of vanilla ice cream on the side.
Why This Cake Stands Out
Unlike traditional chocolate cakes, this recipe uses glutinous rice flour, making it uniquely chewy, soft, and slightly bouncy in texture. The crispy chocolate topping adds another layer of contrast, making every bite exciting. It’s gluten-free, making it a great option for those with gluten sensitivities while still being irresistibly delicious.
Frequently Asked Questions
Can I Store This Cake for Later?
Yes, this cake stays fresh for up to 3 days at room temperature if stored in an airtight container. You can also refrigerate it for up to a week and warm it slightly before serving.
Can I Use a Different Oil?
If you don’t have corn oil, you can substitute it with vegetable oil or melted butter for a slightly richer flavor.
Can I Make It Less Sweet?
You can reduce the sugar to 20g if you prefer a milder sweetness.
Can I Use Non-Dairy Milk?
Plant-based milk like almond, soy, or oat milk works well in this recipe.
Final Thoughts
The chewy rice cake with crispy chocolate is a perfect blend of textures — chewy, gooey, and crispy — all in one bite. With simple ingredients and an easy process, this is a great dessert to make at home, whether for a special occasion or a comforting treat. Try it out, share with friends and family, and enjoy the rich, indulgent experience of this delightful chocolate rice cake.
Also try this recipe Eggless Chocolate Vanilla Marble Tea Cake
Chewy Rice Cake with Crispy Chocolate Recipe
Chewy rice cake with crispy chocolate, made with glutinous rice flour and a gooey chocolate center. A gluten-free dessert perfect for any occasion!
Type: Dessert
Cuisine: Fusion, Asian-inspired
Keywords: Chewy rice cake, chocolate rice cake, gluten-free dessert, easy chocolate cake, glutinous rice flour cake
Recipe Yield: 6 servings
Calories: Approximately 250 kcal per serving
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Recipe Ingredients:
- Cocoa powder: 20g
- Baking powder: 5g
- Glutinous rice flour: 220g
- Granulated sugar: 30g
- Milk: 230g
- Whole egg: 1
- Corn oil: 40g
- Heat-resistant chocolate chips (for topping)
- Chocolate pieces (for filling)
Recipe Instructions: Step 1: Prepare the Batter Whisk together the egg, sugar, corn oil, and milk in a mixing bowl. This creates a smooth, well-blended liquid base for your cake. The sugar dissolves into the mixture, ensuring even sweetness throughout. Step 2: Combine Dry Ingredients In a separate bowl, sift together the glutinous rice flour, cocoa powder, and baking powder. This helps aerate the flour and prevents lumps. Slowly add these dry ingredients to the wet mixture, stirring gently until a smooth batter forms. Step 3: Assemble the Cake Line a 6-inch cake mold with parchment paper. Pour half of the batter into the mold. Place pieces of chocolate in the center, ensuring they are evenly distributed. Pour the remaining batter over the chocolate to cover it completely. Step 4: Add the Crispy Chocolate Topping To create a crunchy contrast, sprinkle heat-resistant chocolate chips over the top of the batter before baking. Step 5: Bake to Perfection Place the cake in a preheated oven at 180°C (356°F) and bake for 45 minutes. The cake will rise slightly and develop a soft, chewy interior with a crispy chocolate topping. Step 6: Cool and Serve Once baked, remove the cake from the oven and allow it to cool for about 10–15 minutes before slicing. The chocolate center will still be gooey when warm, adding an extra layer of indulgence.