Mugwort Rice Cake

Name: Mugwort Rice Cake
Yield: 100 g
Ingredients: Roasted Soybean Powder 10 g; Allulose Syrup 60 spoon; Mugwort Powder 10 g; Almond Flour 10 g; Psyllium Husk Powder 10 g

176 kcal

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Ingredients

Main ingredients

Roasted Soybean Powder 10 g
Allulose Syrup 3 spoon
Mugwort Powder 10 g
Almond Flour 10 g
Psyllium Husk Powder 10 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 65.01 g 73%

Protein 7.07 g 8%

Fat 7.29 g 19%

Serving size 100g

Cooking steps

1

Wash the mugwort thoroughly and remove excess water.
2

Mix salt evenly into the rice flour.
3

Add the prepared mugwort to the rice flour and mix.
4

Gradually add water and knead into a dough.
5

Shape the dough into small, round pieces suitable for eating.
6

Place cloth in a steamer, arrange dough pieces, and steam for 20 minutes.
7

Let the steamed mugwort rice cakes cool before serving.

Mugwort Rice Cake

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