Bolo de Arroz

           

           

           

                                                                                                                         

Ingredients:

For the self-made  paper molds:

Preparation:

In a large bowl, mix the butter with the sugar until well blended.

In another bowl, mix the eggs and the egg yolk with the milk.

Mix all together (both previously prepared mixture). In another bowl sift together the flour, rice flour, baking powder, baking soda and salt.

Add to the liquid mixture the lemon zest and the lemon juice.

Mix the flour in the liquid mixture whisking until well blended. Pour the batter until half way the molds.

Let it rest for 10 minutes. In a previously preheated oven at 180°C bake the Bolo de Arroz for 20 to 25 minutes or until when pushing on the top them the bread feels sponge

texture.

Dust with powder sugar.

For the molds:

First cut circles with the diameter of a  peeled tomatoes tin (around), (18 circles in total).

Cover the complete tin with baking paper (enough for leaving an extra border on the side of 3cm (for the glue). Cut 9 from them.

Wrap the paper around the tin and glue it together  with  the mixture of flour and water (enough for making it sticky but not to hard for being a dough).

Set them aside and let it dry for around 1 hour.

Lift the paper mold up around 3cm and make for cuts in it so that it can be fold to the inside.

Lay one of the circles on top of the tin and add some glue on it, then fold the sides of the mold (previously cut) on top of the circle.

Brush this with some glue and cover it with another circle and let it dry for 1 hour.

After this time the molds are ready to be used.