Round Crumble Injeolmi 2

Name: Round Crumble Injeolmi 2
Yield: 493.5 g
Ingredients: Roasted Soybean Powder 60 g; Green Denmark Almond 68 ml; Canola Oil 40 g; Allulose Syrup 20 spoon; Muscovado Sugar Substitute 20 g; Salt 0.5 g; Cornstarch 5 g; Almond Flour 80 g; Rice Flour 200 g

1,904 kcal

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Ingredients

Main ingredients

Roasted Soybean Powder 60 g
Green Denmark Almond 68 ml
Canola Oil 40 g
Allulose Syrup 1 spoon
Muscovado Sugar Substitute 20 g
Salt 0.5 g
Cornstarch 5 g
Almond Flour 80 g
Rice Flour 200 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 236.78 g 47%

Protein 50.32 g 10%

Fat 94.96 g 43%

Serving size 493.5g

Cooking steps

1

Cut the injeolmi rice cake into bite-sized pieces.
2

Heat cooking oil in a pan and lightly toast the injeolmi over low heat until golden brown.
3

Coat the toasted injeolmi evenly with soybean powder.
4

Sprinkle round crumble over the injeolmi.
5

Arrange on a plate to serve.

Round Crumble Injeolmi 2

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