Coconut Mugwort Rice Cake (Half Portion)

Name: Coconut Mugwort Rice Cake (Half Portion)
Yield: 83 g
Ingredients: Gluten-Free Coconut Flour 10 g; Water (Mineral Water) 50 ml; Psyllium Husk Powder 5 g; Dried Mugwort 3 g; Finely Ground Erythritol that Dissolves Well in Water 10 g; Salt 1 회분(1/3작은술); Nutty Roasted Soybean Powder (Baektae) 4 g

1 minute in the microwave

79 kcal

#Coconut Mugwort Rice Cake #Mugwort Rice Cake #Mugwort Dish #Glutinous Rice Cake #Rice Cake Dessert #Korean Traditional Rice Cake #Coconut Rice Cake #Simple Rice Cake #Tender Mugwort #Holiday Rice Cake

Image coming soon

Ingredients

Main ingredients

Gluten-Free Coconut Flour 10 g
Water (Mineral Water) 50 ml
Psyllium Husk Powder 5 g
Dried Mugwort 3 g

Seasonings/Sauce

Finely Ground Erythritol that Dissolves Well in Water 10 g
Salt 1 회분(1/3작은술)
Nutty Roasted Soybean Powder (Baektae) 4 g

Nutrition summary

Carbohydrates 23.7 g 72%

Protein 3.89 g 12%

Fat 2.28 g 16%

Serving size 83g

Cooking steps

1

Wash the mugwort thoroughly and remove excess moisture.
2

Mix mugwort, salt, and sugar with glutinous rice flour.
3

Gradually add hot water and knead the dough.
4

Divide the dough into bite-sized pieces and shape into balls.
5

Cook the rice cakes in boiling water.
6

When the rice cakes float, take them out and coat them with coconut flour.

Coconut Mugwort Rice Cake (Half Portion)

AI 영양사 앤디