History
There are two possible histories of this little cake. The first one, is that it was made with the rice pudding’s scraps. The housewives made the cake with a rice cream and they boiled it. The second one, is that the sailors from Biscay, who used to go to the Philippines, copied the recipe and made it in Bilbao. In the Oceanic country they made it with rice flour, but in Biscay they use regular flour. Despite its name, there is no rice included in the cake!
Elaboration
The first thing to do is mixing the butter and the sugar until it becomes a cream. When that is finished, add the eggs one by one and continue mixing. The next thing to add is the flour. Sift it first and than mix it again. After this, add the milk in three times until it becomes in a homogenous and liquid cream.
Preheat the oven to 180 degrees for ten minutes. Stretch the layer until it is a fine mass. When that is done, put the molds and cut the mass with their form. Grease the mold and put the mass in the interior. Fill the recipients with the homogenous and liquid cream we had to the brim. Bake it for 25 to 30 minutes and you have a rice cake!
Ingredients
- 500 milliliters milk
- 125 gram sugar
- 125 gram flour
- 2 eggs
- A layer of pastry
- 100 gram of butter
The rice cake in the bakery “Bizkarra”- shot by Lotte Broers
The rice cake
Now you know how to make this traditional pastry from Bilbao, you can try it at home. We still wanted to know how a bakery think this rice cake is made. We asked José from the bakery Atenea in Santurtzi what he thinks.
For the rice cake, we asked another Erasmus student who had never tried it before, to eat it. Tessa from the Netherlands had never seen and tried it before, so she ate the rice cake with cutlery. However, the rice cake is eaten with the hands, just like the Carolina!
Traditional pastries of Bilbao 