Coco Chickpea Rice Cake

Name: Coco Chickpea Rice Cake
Yield: 141 g
Ingredients: Red Bean (Dried, Yellowish-White) 5 g; Gluten-Free Coconut Flour 10 g; Water (Bottled) 100 ml; Psyllium Husk Powder 10 g; Finely Ground Erythritol (Dissolves Well in Water) 10 g; Salt 1 회분(1/3작은술); Roasted Soybean Powder (Baektae) 5 g

1 minute in the microwave

109 kcal

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Ingredients

Main ingredients

Red Bean (Dried, Yellowish-White) 5 g
Gluten-Free Coconut Flour 10 g
Water (Bottled) 100 ml
Psyllium Husk Powder 10 g

Seasonings/Sauce

Finely Ground Erythritol (Dissolves Well in Water) 10 g
Salt 1 회분(1/3작은술)
Roasted Soybean Powder (Baektae) 5 g

Nutrition summary

Carbohydrates 29.93 g 75%

Protein 4.57 g 11%

Fat 2.46 g 14%

Serving size 141g

Cooking steps

1

Soak chickpeas for at least 6 hours.
2

Finely grind the soaked chickpeas in a blender.
3

Add sugar, salt, and coconut milk, then mix well.
4

Pour the batter into a steaming pan.
5

Steam for 25 minutes in boiling water.
6

Cool, then cut into bite-sized pieces.

Coco Chickpea Rice Cake

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