I have aways been most intrigued by red velvet cake. It looks like one of the most popular cakes. I love the colour but not the taste as I can taste the strong red colouring. There is as much as 2 tablespoons of red colouring used!! 2 TABLESPOONS!! No, I do not want so much artificial red colouring inside me.
I tried using beetroot to get the red colouring but have not been 100% successful yet, but not a failure either. I think my latest red velvet cake using steaming method was really good. I love the soft, moist texture and taste. But I wish the colour is more intense. If you are interested, you can check it out at
Healthy Steamed White Chocolate Beetroot Cake
Healthy Chocolate Beetroot Cake (Dairy Free)
White Chocolate Beetroot Cake
My craze for red velvet cake hasn’t died yet. Every now and then it tickles my mind………how to get that red velvet colour without using artificial red colouring. A dear friend sent me an article recently about making own natural colouring. I learned that baking soda will kill the natural colour in food. That’s it!!! I found the trick. I can make rice cake, without baking soda…..yippeee. I got a radish recipe and I substituted the radish with the beetroot. The outcome………awesome, beautiful red velvet beetroot rice cake! So happy and proud of myself…..*BIG smiles*. This cake is savoury. Next I have to try a sweet one again. Will try one day.
Lately I have also tried to bake or cook more non gluten and non dairy cakes. I have been taking much joy in experimenting. Will blog about it. There are many people who can’t take gluten or dairy food so these cakes will be beneficial to them. This red velvet beetroot rice cake definitely falls in this category except that it’s savoury and not sweet. It’s one that even vegetarians and enjoy.
Here’s my simple and easy Red Velvet Beetroot Rice Cake recipe.
550g beetroot (peeled and grated)
Put Ingredients A into a fairly big pot. Boil on medium heat for about 10 minutes.
1t pepper powder
Add all the seasonings of Ingredients B to the beetroot. Mix well. Turn off fire. Let it cool down a while.
300g rice flour
50g tapioca flour
Mix all of Ingredients C in a mixing bowl. Add to the beetroot above. Mix well.
Turn on the fire and cook. Keep stirring until it thickens.
Oil a big tin. Pour the beetroot batter into the tin and steam on medium heat for about 40 minutes until it is cooked. Remove and let it cool.
You can eat it as it is, cut into thin slices and go with your favourite dipping sauce. You can also pan fry it and then go with dipping sauce or cut it up into smaller pieces to fry with vegetables and meat if you like. I’ll share more in another post how I enjoy it.
For your info, beetroot comes with loads of health benefits. It is high in antioxidants, powerful in detoxification, a great blood tonic and loads of other benefits. I think the colour explains it all!
Oh, it’s Halloween today. You can even splash beetroot juice on your body and pretend dead…..haha.
Hope you have a wonderful week. Till then see you in my next post!
Quote of the day……
“It is amazing what you can accomplish if you do not care who gets the credit.”
- Harry S. Truman