by Sasha (Global Table Adventure)
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by Jennifer Causey
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by Sasha (Global Table Adventure)
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1 cup
rice flour
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1 teaspoon
baking powder
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1 pinch
salt
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1 cup
butter, softened
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1 cup
sugar
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3
large eggs
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1 cup
sour cream*
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1/2 cup
grated hard cheese, such as cojita or parmesan*
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sesame seeds, to taste
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Preheat the oven to 350F.
Ask the hotline about this step!Meanwhile, whisk together the rice flour, baking powder, and salt. Then, in the bowl of a standing mixer, cream the butter with sugar. Drop in the eggs, one at a time, until fully incorporated. Scrape down the sides as needed.
Ask the hotline about this step!Next beat in the sour cream, cheese, and rice flour mixture until a smooth batter forms.
Ask the hotline about this step!Spoon into greased muffin tins, filling each one 4/5th of the way up (this batter does not rise much). Sprinkle on the sesame seeds, to taste.
Ask the hotline about this step!Bake for 15-20 minutes. Let cool to room temperature - it'll taste like a cheesy pound cake. Amazing with a cuppa coffee in the morning.
Ask the hotline about this step!I just popped these out of the pan. So rich & moist. I used a mini muffin pan and it worked out great; exactly enough batter do make 24 mini muffins. I ate three and putting away the rest. : ) Lots of butter, and I was thinking maybe next time to cut back a tad to suit my own palate. I can't wait to eat another one tomorrow and see how they taste having had a chance to firm up and note the make-ahead taste. Easy, inexpensive and incredibly good. I used parmesean but will try cojita next time. May also play around with poppy seeds and nuts on top for fun. Perfect for a breakfast/brunch, potluck, snack, and bridal/baby shower event.
I also commented that there was alot of butter in these. Next time (with less butter + plain yogurt?) I think lemon poppy seed would be awesome!
Hmm, maybe 1/2 less butter and 1/2 cup more sour cream or even creme fraiche. So glad I made these though. I know I will make often at the above events that's for sure. The no gluten is great as many of my friends kids cant have it. My diabetic Aunt LOVES sweets and next time I see her I could try to make with Spenda.
I made a lemon and poppy seed version - AWESOME! The fragrance of the lemon zest carried through, perfuming and flavouring the delicate, buttery cake. I reduced the butter to 3/4 cups and increased the sour cream. Also dialled back the sugar to 3/4 cup. Wonderful. I preferred them on the day though....
These are amazing. I made them for breakfast on the morning of my MiL's birthday - she is gluten intolerant and these were perfect. Thanks for a wonderful recipe.
UNBELIEVABLY good! Made these for our block party potluck breakfast, and they were gone in minutes. Everyone raved. Will have to make again soon because I only got one.
WOW! Made these for breakfast this morning. We absolutely love these and will be making them often. Thanks for sharing such a marvelous recipe!
Made these this morning while at the beach on vacation! These are restaurant-worthy!! I forgot to get sesame seeds so we put some slivered almonds on top. I have a friend coming to visit next month that can't eat gluten and I'm thrilled to have such a great treat to make for her visit! Thanks for sharing.
I just made these in the past hour...I'm about to have my third and am afraid I'll polish them all off! I halved the recipe since it's just me...but these are TROUBLE (in the best way possible!)
Just ate 3...so good! I definitely recommend having a hot cup of extra bold, black coffee with these super rich cakes... Though my hands were so buttery from the cakes that my cup almost slipped from my grasp!
Heaven!
Sooooo yummy! I did subtitute Greek low fat yogurt for the sour cream and earth balance for the butter.....yum;)
I was thinking to SUBSTITUTE YOGURT CHEESE aka "LABNE" for the sour cream to try a new healthier spin on these wonderful treats.
EVERYONE, you can easily buy RICE FOUR at any ASIAN MARKET under the name MOCHIKO. It comes in a white box. It is very easy to find. I am from California, and just about all Korean, Philippino, Japanese markets sell this rice flour. At ALL 99-RANCH markets they also sell various other name brand rice flour as well. I have bought QUESEDILLAS in large quantities(30-50) here at a local EL SALVADOR bakery & they are very expensive. I appreciate the time & effort you made to post this recipe. I am gluten intolerant(CELIAC DISEASE), so these are a G-d send. I can now make these at home for a fraction of what is costs to buy at a bakery. Congrats on your WIN SASHA.
New to this website. These look awesome. Is everyone making these in mini-muffin size pans or regular (cupcake size) muffin pans? Thanks.
@skibum I used a cupcake tin of 12 servings.
these just came out of the oven... they smell like butter cookies :-)
Living in Kathmandu makes things like sour cream and Parmesan hard to come by. On the other hand, we have sesame seeds coming out of our ears.
Today I decided I HAD to make these to set the cream to souring; it will be ready by tomorrow morning. So, in the meantime, I measure out the dry ingredients, blended the sugar (3/4 cup) and butter and then the carefully, lovingly grated precious Parmesan for which I paid a small fortune. This blended combo is in the fridge and the dry stuff is ready to include with my sour cream tomorrow morning.
I do hope this stalled process works out well... I MUST have these!
Will keep you all posted.
This sequence worked out very well. Spending the night in the fridge allowed the butter/sugar/egg blend to harden up a bit (the butter was VERY soft before).
After my second one I felt sick... too much butter? I ate another anyway because they're so incredibly good, but I wonder if there's any way to cut back on the butter.
I only did 3/4 cup of sugar and may take it down to 2/3 or even 1/2 when I bake these again.
Thank you, thank you, thank you for this amazing recipe!
Yes these are delicious and easy to make too! I would like to know if I can use 1/2-3/4 cup of sugar instead of 1 cup without affecting the recipe as I prefer a tad less sweet. Also, would the cotija cheese make much difference in taste as opposed to the fresh grated parmesan that I used ( which was tasty, BTW- just want to know if it's worth hunting for cotija)??
To me, cotija cheese is more similar to the feta cheese, so better use feta cheese if cotija is not available where you live.
Made these yesterday...they are wonderful. Just the right balance of sweet and salty...mmmm. Thank you!!!
A friend made these over the holiday weekend and they taste really great. Very interesting texture.
I made these over the 4th of July weekend. They are DELICIOUS and perfect with a cup of coffee! This recipe has already made its way to my binder of 'keeper' recipes. Thanks for sharing.
Can't stop eating them! I am not much of baker, but these turned out great. I am going to make them when my grandchildren come from the land of pan (Buenos Aires Argentina)
They will love them.
Made these this morning, with masa harina since I had no rice flour, which gave them a neat corn-muffin texture. Could one use A/P flour if one were not going for the gluten-free status?
Thanks everyone for you kind words and votes. It's a happy day - I'm all smiles :)
Congrats and thanks for the great recipe. I made it tonight, and they came out fantastically! I bought a Salvadoran quesadilla at Whole Foods a few times, and your recipe is the best!! I made some in muffin tins, and I also made some of the batter in a springform cake pan. They both look fantastic.
I wonder, could one cut down on the butter some? Instead of two sticks, perhaps one stick and add an extra egg?
Anyway, congrats and thanks for a great recipe!!
Congratulations! I can't wait to make these. My folks are visiting right now...may be the perfect breakfast for them.
congrats!
Congratulations Sasha, this is really a fab recipe.
Me, too, and they are fantastic. Congratulations!
Add me to this list of comments, too!!!
ps - Midge, and Congrats to you (belated) on your recent win!
Congratulations on your win!! These look delish!
Congratulations Sasha......they look stunning. Well done
I want to add my congrats onto what I'm sure is going to a very long list of congrats to you! These are just wonderful, so unusual and yet accessible. This is the type of recipe I come to food52 for. Many congrats!
Yippee! Congrats! I'm happy this won, and I can't wait to try them when I finally have time to actually go to the grocery store and get rice flour. It will happen, I can guarantee that!
Can't you make your own rice flour????????? By blending raw rice repeatedly in a spice grinder and sieving it to get the coarser bits out. Wouldn't that work? I've made my own rice flour for use in a fish recipe where the flour formed the outer covering. Try it....
Oh, duh! (I'm dope slapping my forehead right now). Of course I can. That literally didn't even occur to me! THANKS for the reminder of the great things a spice grinder can do!
I passed this recipe on to a friend, and she made them and shared them with me (she swapped out homemade creme fraiche for the sour cream). Utterly delicious - sweet but not too sweet, great edge from the parmesan, and perfect with a cup of tea.
Homemade Crème Fraîche? Divine! Please thank your friend for trying the recipe and sharing them, too :)
If I really felt like making these, but also reaaaaally didn't feel like going to the store to get rice flour, would all purpose flour work? Too heavy? Or would you have another suggestion?
I hear ya, but yes, AP flour would be much too heavy. Rice flour adds such a delicate touch, I'm not sure there is a good substitute. You might try asking on foodpickle, maybe someone else has an idea for you.
Like, totally ;)
I'm definitely intrigued by your recipe...I've never made anything like these before. They look and sound amazing. Congrats on being a finalist!
Thank you Emily :)
I hope this doesn't freak you out. I'm serving these on Tuesday as a sort of (very sort of) "crouton" for lack of a better word, with a Roasted Corn Chowder over the top, then shredded white cheddar and a generous drizzle of cilantro pesto over the top of that. And I absolutely can't wait!
I am just finishing a bowl of this, and I have to say your gorgeous little quesadilla was the crowning touch. I could eat these little gems like candy! Thank you so much for sharing your recipe. It's earned a permanent spot in the repertoire.
Interesting!! Will you be toasting them? I'm very curious to hear how the combination works out. Take a picture :)
All we changed was to cut the sugar back, but they were fantastic. I'd have taken a photo, but I ate too fast!
Excellent! So glad to hear it boulangere :)
After looking at your site...it appears the person on Food.com stole the recipe verbatim from you.!
Sigh. Yes, that's the frustrating part of food blogging... many people don't understand copyright guidelines and rules. :(
I just saw this exact same recipe on Food.com and nothing is changed.
http://www.food.com/recipe/salvadoran-quesadilla-sweet-breakfast-cake-gluten-free-456396
by another person
Sasha has this recipe on her blog dated 2/13/2011. The link you provided has the recipe posted on 5/17/2011. Clearly Sasha did not copy the recipe. It seems as if the food.com recipe was taken from Sasha, not the other way around. Before you accuse someone of stealing (which is what it appears you are doing) you should do a smidge of background research.
Could you make these with brown rice flour. I am on vacation, but i can't wait to get home to try these!
I haven't done this personally so I can't be sure if it would come out well.
These are wonderful! I lived in El Salvador for 5 years, and Quesadilla was my favorite "pan dulce" (sweet bread or pastry). Not only eaten at breakfast, afternoon coffee and pan dulce is also a must!
Quesadilla made with rice (and also corn) flour are more traditional in El Salvador, since wheat is not really a crop there. Even though there are now lots of wheat recipes around, the rice flour makes a better, lighter quesadilla.
One note on the receipe: the name of the cheese is Cotija (if it's going in the cookbook, it should be spelled right :-)
I love the idea of this in the afternoon with coffee - yum. And thank you for this correction! I'll update the recipe when the contest is over and I can get back in.
Thanks again for everyone's kind words. I'm totally craving these again! Might be time to put on the ol' apron :)
I can't wait to try these - they look absolutely delicious. And addictive! Congrats on making finalist!!
Yummy in my Tummy...
so its been a few hours since these little beauties came out of the oven and I ate 3, they are just as wonderful at room temp...and my husband and daughters agree,,these are very tasty..( before i even tasted the 1st one I had gone to the cabinet to get the honey thinking the cheese would make me need it,,,I put the honey back it is not needed infact I think serving these with sausage would be grand
I like them even better at room temperature! Thanks again for trying them :)
up at 4am with allergies, So of course I tried this recipe out and let me just say I was skeptical about how the parmesan would taste in it and DEVINE is the word to describe these little treasures, now I must go for my walk Ive already devoured 3 and they are addicting
Fantastic! Thank you for trying the recipe, Laura - and I'm glad they distracted you from your allergies - at least for a few moments!
The perfect antidote to too many pupusas! Can't wait to try these!
This will be great for July 4th when company arrives!
Great idea! You could even make them the day before, if you want to have less fuss when they are there. I stored mine covered at room temperature and they were fine the next day.
Congratulations for your recipe and being a finalist. Your recipe sounds amazing, will give it a try over the weekend. Do you think Icould make them with corn flour?
I'm not sure - I'd hate for you to have a flop on your hands. If you check out your local health food store or Whole Foods you should be able to find the rice flour. Good luck :)
Hi I'm from El Salvador and if you can't find rice flour you can substitute with pre packaged pancake flour, hope this helps!
forgot to mention, if you go with pancake flour, leave out the sugar and baking powder
When Global Table Adventure gets over with in a few years, I think it'd be awesome if you started updating some of your greatest cultural recipes for people with gluten intolerance or peanut butter allergies... so other foodies can learn how well they can eat even with a few restrictions. I'm with you on your daily adventure to stay!
The more I look at this beautiful photo the more I think I can't wait to make these. Being served with lunch tomorrow.
Might be good with various toppings for children's breakfast or party.
These look beyond A-mazing. I cannot wait to give them a try. Wowzah!
Goodness sakes these look amazing. Nice recipe Sasha@GTA
Oh my goodness! I'm over the moon that I'm a finalist. :)Thank you and - also - thanks to everyone for their beautiful and encouraging comments. Yay!
These look amazing. Congrats on being a finalist - I will definitely be making these soon!
Congratulations! I have had these tasty treats (they sell them in bodegas/Latino produce stands around San Francisco) but yours look better! I also love the theme of your blog. What a great way to broaden your families culinary and cultural horizons.
Congratulations on being a finalist -- these little cakes ook wonderful and so simple to make! I look forward to making them soon. And your blog is beautiful with such great photos. Your premise of eating your way around the globe is an inspired idea. I definitely will take some time to explore it.
Oops -- pushed send too fast . . . meant to say these "little cakes look wonderful."
Will definitely make these! Have rice flour in the pantry!
I love these bite-sized beauties. Congratulations
Congrats! These sound really intriguing and delicious.
Oh, so happy to see these here as a finalist. I hadn't gotten around to trying them yet, but now I will. Congratulations on being a finalist.
Thanks boulangere and sagegreen - they are very simple to throw together (great for a potluck or party). Straddling the line between sweet and salty, they are definitely a fun, Central American twist on breakfast. I think they are best eaten at room temperature; that's when the butter flavor "sets" and the flavor becomes reminiscent of cheesy pound cake.
And I love the subtle crunch of rice flour. It's probably wonderful with the soft texture of the other ingredients. Must try soon. Very soon.
Wow! Are they truly as easy as they sound? I have no doubt that they are as delicious as you say.
You say perfumed with parmesan and vanilla -- I do not see vanilla in the recipe.
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What you'll need: butter (lots of it), rice flour, baking powder, Parmesan, egg, sour cream, sugar and sesame seeds.
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These light, airy cakes get their lift from good old-fashioned baking powder.
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Rice flour, baking powder and salt get whisked together.
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Merrill borrowed one of her mother's favorite tricks for buttering the muffin tins: she used the wrappers from the two sticks of butter that go into the recipe.
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The batter starts off as a cloud of butter, sugar and egg.
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Make sure to keep scraping down the sides of the bowl as you go!
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Another egg...
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Then, a full cup of sour cream goes in.
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The "wow" ingredient here is the the cheese (we used Parmesan) -- it really lifts the cakes to a whole other level.
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The dry ingredients go in last.
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Do you see the texture of this batter? Gorgeous.
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The cakes are topped with a sprinkle of sesame seeds -- a nice, subtle touch.
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We loved the way the edges browned, while the centers stayed snowy.
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Breakfast is served!
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I made these this morning for my gluten-free mom and sisters as a quick breakfast before they got on the road to drive home. Even my long suffering, gluten-full dad liked them! I agree with other reviewers that they're way, way buttery, but the gluten free crowd this morning told me that this quantity of butter is par for the course on most tasty gluten free baked goods... Thanks for a great, quick, gluten free option!