Cranberry Pecan Rice Cake

This nutty and chewy rice cake is my favorite dessert.

Prep Time:
15 mins
Cook Time:
1 hrs 10 mins
Additional Time:
30 mins
Total Time:
1 hrs 55 mins
48 pieces


  • 2 ½ cups milk

  • 2 eggs

  • ¼ cup oil

  • 1 pound glutinous rice flour

  • ½ cup brown sugar

  • 1 tablespoon baking powder

  • ¾ cup dried cranberries, or to taste

  • ¾ cup chopped pecans, or to taste


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

  2. Whisk milk, eggs, and oil together in a small bowl until smooth.

  3. Whisk rice flour, brown sugar, and baking powder together in a large bowl. Add milk mixture; mix under batter is well-combined and creamy. Pour batter into baking dish. Sprinkle cranberries and pecans on top.

  4. Bake in the preheated oven until firm, about 1 hour 10 minutes. Remove from oven and place on a wire rack to cool, about 30 minutes. Cut into 48 pieces.

Cook's Note:

Make sure you do not use a hand mixer, which will create too many air bubbles in the cake batter.

Nutrition Facts (per serving)

80 Calories
3g Fat
12g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 48
Calories 80
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Cholesterol 9mg 3%
Sodium 39mg 2%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 2%
Total Sugars 4g
Protein 1g
Calcium 37mg 3%
Iron 0mg 1%
Potassium 39mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.