![[No-cook rice milk] Low-sugar millet cake (6-inch oven-baked)](/upload/20260210/ee13f2d500c361.webp)
No cooking or steaming required | Natural rice aroma | Fluffy and low in sugar | Beginner-friendly
Materials
[No-cook rice milk] Low-sugar millet cake (6-inch oven version) recipe steps
[Soaking Millet] (4 hours or more in advance) Soak 120g of dried millet in enough cold water for ≥4 hours (until it can be easily crushed). After soaking, drain the water and let it sit for 10 minutes to drain completely.
【Making Rice Milk & Mixing Egg Yolks】 Soaked millet + 30g corn oil + 3 egg yolks → Blend in a high-speed blender for 3 minutes, pausing once to scrape the sides of the blender → Blend until smooth and free of lumps (milkshake-like consistency). Sift cake flour into the rice milk and egg yolk mixture.
【Whipping Egg Whites】(Crucial!) Egg whites + white vinegar/lemon juice + salt → Whip with an electric mixer at medium speed until foamy. Add 20g of sugar all at once → Switch to high speed and whip until clear lines appear → Switch to low speed to smooth out the peaks, and when you lift the whisk, the peaks should be short and upright (stiff peaks).
【Mix the batter】 Take 1/3 of the meringue and add the rice milk and egg yolk mixture → Quickly fold until combined (do not stir in circles). Pour back the remaining meringue → Cut and fold (complete within 25 seconds) until the batter forms a ribbon-like consistency.
【Baking & Cooling】 Pour the batter into a clean, dry 6-inch springform pan → Gently tap the pan a few times to remove air bubbles. Preheat the oven for 10 minutes → Bake on the middle-lower rack at 140°C (268°F). Bake for 60 minutes → Insert a toothpick into the center after 50 minutes; if it comes out clean, the pan is done (add 5-10 minutes if not fully cooked). Remove from the oven and tap the pan once → Immediately invert onto a wire rack to cool completely for at least 2 hours before unmolding!
Tips for making low-sugar millet cake (6-inch oven version) using no-cook rice milk
Soaking time: Must be ≥4 hours! Insufficient soaking time will result in hard rice grains and a sticky cake. Egg white whipping: The bowl must be clean! Add sugar all at once and whip until stiff peaks form. Smooth texture: If the rice batter contains lumps, the cake will have a coarse texture. Oven temperature: 140°C is the actual temperature! It is recommended to use a thermometer for calibration (too high a temperature will cause cracking, too low a temperature will cause the cake to become soggy). To prevent the cake from collapsing: Invert and cool for 2 hours.
