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A gluten-free Korean-inspired treat made with sweet rice flour and baked in mini bundt pans. Chewy, subtly sweet, and perfect for health-focused dessert lovers.
1 cup mochiko (sweet rice flour)
2 tbsp maple syrup
1 egg
1/2 cup coconut milk
1/2 tsp baking powder
Pinch of salt
1 tsp vanilla extract
Optional: sesame seeds, coconut oil for brushing
1. Preheat your oven to 350°F or preheat Dash mini bundt maker.
2. In a medium bowl, whisk together all ingredients until smooth.
3. Grease mini bundt molds lightly with coconut oil.
4. Fill each mold about 3/4 full with the batter.
5. Bake for 20–25 minutes, or until firm and lightly golden.
6. Let cool completely before removing from molds.
Silicone molds work best for easy release.
Add sesame seeds or honey glaze for traditional flair.
Store in an airtight container in the fridge for up to 3 days.
Find it online: https://www.peakfitrecipes.com/sweet-rice-mini-bundt-cake/