Dainty Rice | Ploye with Strawberries and Cream

Cooking 15 Min

Servings Serves 8-10

Product Gluten free All-Purpose Flour

Ingredients

2 cups / 500mL Dainty's All-Purpose Rice Flour

4 tsp. Baking Powder

1 tsp. Salt

1 1/2 cups / 375mL Water

1/2 cup / 125mL Boiling Water

2 cups / 500mL Fresh Strawberries, washed, trimmed and cut in half

3 Tbsp. Raw Sugar

1 cup / 250mL Whipping Cream

Gluten free All-Purpose Flour

Preparation

Step 1

In a large mixing bowl, combine the dry ingredients.

Step 2

Add the cold water and mix well.

Step 3

Add the boiling water and mix vigorously. Let stand a few minutes. Batter should be fairly thick but pourable. If it is too stiff to pour, slowly add more water while mixing.

Step 4

Heat a large non-stick pan over medium heat. Pour 1/2 cup of batter in, you may need to help it spread a little, it should resemble a thick crepe. Cook on one side for 2 minutes and if ploye seems firm and mostly cooked through flip just for a few seconds. Remove cooked ploye and set aside on a plate, repeat for the rest of the batter.

Step 5

Place the trimmed and halved strawberries in a bowl and sprinkle with the sugar. Stir to combine and allow the berries 10-15 minutes to macerate.

Step 6

Meanwhile whip the cream until soft peaks form.

Step 7

To serve, place a ploye on a plate, dollop a generous amount of whipped cream and top with a spoonful of strawberries with a little bit of the macerated syrup.

Step 8

Note: You can make your own rice flour easily by putting rice into a blender until it is finely ground – 1 cup of rice yields 1 1/4 to 1 1/2 cups of rice flour.

Ploye with Strawberries and Cream