Rice Canelé

Name: Rice Canelé
Total time: 1600 min
Yield: 865 g
Ingredients: Stevia (sugar substitute) 45 g; Maeil Soy Milk 99.9 190ml 500 ml; Anchor Unsalted Butter 25 g; Kirkland Signature Blue Agave Syrup 80 g; Rice Flour 130 g; Raw Egg Yolk 30 pcs; Raw Egg 55 pcs

Cook 1,600 min Difficulty NORMAL 1,325 kcal

#low sugar #low carb #low calorie

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Ingredients

Main ingredients

Stevia (sugar substitute) 45 g
Maeil Soy Milk 99.9 190ml 500 ml
Anchor Unsalted Butter 25 g
Kirkland Signature Blue Agave Syrup 80 g
Rice Flour 130 g
Raw Egg Yolk 2 pcs
Raw Egg 1 pcs

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 238.86 g 63%

Protein 35.17 g 9%

Fat 46.14 g 27%

Serving size 865g

Cooking steps

1

Preheat the oven to 230°C (446°F).
2

In a bowl, mix rice flour, eggs, soy milk, erythritol, and salt until well combined.
3

Strain the batter through a sieve once.
4

Fill the canelé molds about 80% full with the batter.
5

Bake in the preheated oven for 15 minutes, then lower the temperature to 180°C (356°F) and bake for another 30 minutes.
6

Let cool completely before removing from the molds.

Rice Canelé

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