Coconut Mugwort Rice Cake (Half/No Salt)

Name: Coconut Mugwort Rice Cake (Half/No Salt)
Yield: 112 g
Ingredients: Gluten-Free Coconut Flour 15 g; Water (Bottled) 80 ml; Psyllium Husk Powder 5 g; Mugwort (Dried) 2 g; Finely Ground Erythritol (Easily Dissolved in Water) 5 g; Roasted Soybean Powder (Baektae) 5 g

Microwave for 1 minute

99 kcal

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Ingredients

Main ingredients

Gluten-Free Coconut Flour 15 g
Water (Bottled) 80 ml
Psyllium Husk Powder 5 g
Mugwort (Dried) 2 g

Seasonings/Sauce

Finely Ground Erythritol (Easily Dissolved in Water) 5 g
Roasted Soybean Powder (Baektae) 5 g

Nutrition summary

Carbohydrates 21.57 g 64%

Protein 4.87 g 14%

Fat 3.19 g 21%

Serving size 112g

Cooking steps

1

Wash the mugwort thoroughly and remove excess moisture.
2

Mix glutinous rice flour, coconut milk, and mugwort well together.
3

Shape the dough into bite-sized round pieces.
4

Place the dough pieces in a steamer.
5

Steam over high heat for 15 minutes until cooked.
6

Let cool before serving.

Coconut Mugwort Rice Cake (Half/No Salt)

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