Soft and Chewy Rice Castella
Fluffy Rice Castella Recipe (No Flour)
A special recipe for those who can’t tolerate wheat flour or find it difficult to digest. Made with Korean rice flour, this castella boasts a delightful texture that is both airy like bread and pleasantly chewy like mochi. Enjoy this delicious treat baked fresh at home, perfect for all ages.
Ingredients- 120g Cake Rice Flour (fine)
- 4 Egg Yolks
- 4 Egg Whites
- 65g Sugar A (for yolks)
- 65g Sugar B (for whites)
- 1g Salt
- 22g Milk
- 20g Honey
- 20g Corn Syrup (or Glucose Syrup)
- 10g Vegetable Oil
- 6g Mirin (or Cooking Sake)
Cooking Instructions
Step 1
Before you begin, measure out all your ingredients and have them ready. Gently warm the liquids (milk, honey, corn syrup, oil) together in a microwave-safe bowl – this helps them combine better. Ensure your eggs are at room temperature, then carefully separate the whites from the yolks.
Step 2
Start by preparing the yolk mixture. In a bowl, lightly whisk the egg yolks. Add Sugar A and salt, and mix well. Place the bowl over a pot of simmering water (double boiler) and whip with an electric mixer for about 1 to 1.5 minutes until slightly warm and the sugar is dissolved. Be careful not to let any water splash into the yolk mixture.
Step 3
Remove the yolk bowl from the heat. Gradually pour in the pre-warmed liquid ingredients (milk + honey + corn syrup + oil + mirin) while mixing. Continue to whip with the mixer until the mixture turns a pale creamy color and is smooth.
Step 4
Sift the rice flour at least 2-3 times to ensure it’s fine and free of lumps. Add the sifted rice flour to the yolk mixture. Use a spatula to gently fold the flour into the batter. Use a cutting and folding motion, moving from the bottom of the bowl upwards, to combine the ingredients. Avoid overmixing, as this can make the texture tough even without gluten development.
Step 5
Cover the yolk batter with plastic wrap and set aside. In a separate, clean bowl, whip the egg whites. Once they start to form a frothy, beer-like foam, gradually add Sugar B in 2-3 additions while continuing to whip. Aim for stiff peaks.
Step 6
Whip the meringue until it forms stiff peaks. When you lift the whisk, the peak should stand straight up, with perhaps a slight curl at the tip. Be careful not to overmix, as the meringue can become dry and separated.
Step 7
Now it’s time to combine the yolk and meringue mixtures. Add half (1/2) of the meringue to the yolk batter. Gently fold it in using a spatula, trying not to deflate the meringue too much. You can be a bit more vigorous at this stage.
Step 8
Once the first half of the meringue is incorporated, add the remaining half of the meringue to the bowl. Fold very carefully to preserve as much air as possible. Use a motion that cuts through the batter and lifts from the bottom, rotating the bowl as you go. Continue folding until no streaks of meringue are visible and the batter is uniform and smooth. Proper folding is key to a light texture.
Step 9
Pour the finished batter into a prepared square pan (size #2). Smooth the top surface with a scraper. Gently tap the pan on the counter a few times to release any large air bubbles. Bake in a preheated oven at 180°C (350°F) for approximately 30 minutes.
Step 10
Your delicious Rice Castella is ready! Let it cool slightly before slicing and enjoying.
