Moist & Chewy Rice Flour Financiers (3 Flavors!) – Freezing Recommended!
[Rice Baking] Make 3 Flavors of Financiers with One Batter: Plain, Red Bean, and Cheese Olive
Do you love financiers? While they are traditionally enjoyed moist, you won’t believe how incredibly delicious they are when eaten frozen (we call it ‘eolmeok’ in Korean!). I’ve been making financiers with rice flour for a while, but it took some time to perfect this recipe. This recipe is especially wonderful when frozen, so I highly recommend trying it that way! This batch includes three delightful flavors: plain, sweet red bean paste with candied beans, and savory cheese olive. Get ready for a truly delightful treat!
Financier Batter Ingredients- Browned Butter 81g (This is key for a rich, nutty flavor!)
- Egg Whites 129g (Use fresh egg whites at room temperature)
- Corn Syrup 30g (Essential for achieving that chewy texture)
- Granulated Sugar 132g
- Rice Flour 45g (Fine rice flour works best for a smooth texture)
- Almond Flour 105g (A higher ratio of almond flour makes them tender and rich)
Topping Ingredients (for 3 Flavors)- Candied Mixed Beans 30g (Sweet and colorful topping)
- White Bean Paste 24g (Adds a subtle sweetness and smooth texture)
- Black Olives (pitted and chopped) 22g (For a savory contrast!)
- Grated Parmesan Cheese 18g (For a salty, umami boost)
- Candied Mixed Beans 30g (Sweet and colorful topping)
- White Bean Paste 24g (Adds a subtle sweetness and smooth texture)
- Black Olives (pitted and chopped) 22g (For a savory contrast!)
- Grated Parmesan Cheese 18g (For a salty, umami boost)
Cooking Instructions
Step 1
First, let’s make the ‘browned butter’ which is crucial for the financiers’ rich flavor. In a saucepan, melt the butter over medium-low heat. Slowly simmer until it turns a light nutty brown and separates into clear butter and brown milk solids. You’ll notice a lovely aroma. Once it reaches the desired color, remove from heat immediately.
Step 2
Strain the browned butter through a fine-mesh sieve into a clean bowl. Set aside. Just before adding it to the batter, ensure its temperature is around 60°C (140°F). If it’s too hot, it can cause the batter to separate.
Step 3
In a separate bowl, lightly whisk the egg whites until just frothy – avoid over-whisking. Add the granulated sugar and corn syrup, then gently mix until the sugar is dissolved. Try to incorporate as little air as possible for a denser texture.
Step 4
Sift the rice flour and almond flour together. Sifting prevents lumps and results in a smoother, more tender financier.
Step 5
Add the sifted dry ingredients to the egg white mixture. Gently mix with a whisk or spatula until just combined and no dry streaks remain. Be careful not to overmix, as this can develop gluten and make the financiers tough. Folding gently is ideal.
Step 6
Gradually pour the browned butter (warmed to about 60°C) into the batter while whisking gently. Continue mixing until the butter is fully incorporated and the batter is smooth and homogenous.
Step 7
Cover the batter with plastic wrap and refrigerate for at least 1 hour to chill and rest. This resting period allows the flavors to meld and improves the final texture.
Step 8
Generously butter your financier molds. For the plain financiers, fill each mold with about 28g of batter. This amount will yield approximately 6 plain financiers.
Step 9
For the candied bean financiers, first place about 15g of batter into the mold. Then, add a dollop of white bean paste (about 4g), and cover with the remaining 13g of batter. This layering creates a delightful surprise inside. This filling method will yield about 6 financiers.
Step 10
Top the financiers filled with bean paste with the colorful candied mixed beans. Arrange them nicely for an attractive finish.
Step 11
Finally, for the olive and cheese financiers, fill each mold with about 28g of batter. Sprinkle the chopped black olives and grated Parmesan cheese generously over the top. The combination of savory and salty is wonderfully balanced.
Step 12
Preheat your oven to 200°C (390°F), then reduce the temperature to 190°C (375°F). Bake for 18-20 minutes. Baking for the full 20 minutes will result in a chewier, more satisfying texture. Keep an eye on them to prevent burning.
Step 13
Voilà! Your delicious rice flour financiers are ready! While they are delightful when fresh, they are truly exceptional when frozen (‘eolmeok’). Let them cool completely, then freeze them for a wonderfully chewy and refreshing treat. Perfect as a snack for kids or to enjoy with tea for adults!
