Rice-Quinoa Cake

I posted this recipe a year ago, but today I will introduce another recipe for rice cake. After carefully studying about how beneficial quinoa is, I wanted to add this wonderful grain into this recipe. Why not, when we feed our body, we have to think about all the good-healthy foods that are available to us. Most of us don't have much room in our body just to eat anything. Therefore, choosing the right food for our body is the best decision that one can make for healthy living.

Ingredients:
2 cups rice flour
1/3 cup tapioca flour
1 cup cooked quinoa
1 cup mashed potato
2 tbs dried shrimp, soaked in water and ground to fine
1/2 tsp salt
1 tsp sugar
2 tbs oil
2 1/3 cups water

Directions:
Combine all the ingredients listed above in a medium pot and mix well. Place the pot over medium heat. Use the whisk and constantly whisk rice mixture until almost thick. Prepare an 8 inch round baking pan by lining the pan with plastic wrap at the bottom of the pan. Pour the rice mixture into the pan. Place another plastic wrap cover the entire surface of the rice cake. In a steamer over high heat, steam the rice cake for 15 minutes or until a toothpick inserted into the center comes out clean.
Refrigerate until completely cool. If not using it right away, this rice cake can be wrapped with foil and put into a Ziploc® and frozen.