[Gluten-Free] Traditional Taiwan Cake Upgraded with Rice Flour for a Dense Texture

#glutenfree
First Taste of Traditional Cake
During my university days, I visited Carrefour for the first time, where there was a specialty store at the entrance. At first glance, I wondered, "Without any fancy ingredients, could it really taste good?"
However, after buying and trying it, my opinion drastically changed. It was softer than regular cakes, with a rich egg flavor and simple deliciousness.
This time, I tried making it using rice flour, and it turned out even denser and more flavorful than the wheat flour version.
Ingredients (6-inch square mold):
50g white rice flour
30g sugar
3 eggs
30g milk
27g oil
1/4 tsp vinegar
1/4 tsp vanilla seed paste

[@joycepai922]

謝謝咪咪的食譜教作，第一次就大成功❤

[@catdaddymeow]

砂糖改用稀有糖可以嗎？

[@user-mimiglutenfreebaking]

目前我沒試過，所以沒辦法回答，不好意思😅

[@ruthworshiper]

請問白米粉是甚麼材料呢？在哪裡可以買到呢？

[@user-mimiglutenfreebaking]

是白米磨成的粉，可上網買，搜尋「烘焙用米穀粉」， 蝦皮上也有：s.shopee.tw/qPsxdhXqi

[@user-wt5dv3bk6e]

請問牛奶可改成水嗎?

[@user-mimiglutenfreebaking]

可以，但會少牛奶的香味