Mugwort Rice Cake

Name: Mugwort Rice Cake
Yield: 139 g
Ingredients: almond flour 10 g; water (bottled) 100 ml; psyllium husk powder 10 g; mugwort (dried) 4 g; finely ground erythritol (dissolves well in water) 10 g; salt 1 servings (1/3 tsp); roasted soybean powder (baektae) 4 g

1 minute in the microwave

119 kcal

#rice cake #mugwort rice cake #Korean cuisine #traditional food #glutinous rice cake #Korean dessert #holiday food #mugwort #snack #healthy food

Image coming soon

Ingredients

Main ingredients

almond flour 10 g
water (bottled) 100 ml
psyllium husk powder 10 g
mugwort (dried) 4 g

Seasonings/Sauce

finely ground erythritol (dissolves well in water) 10 g
salt 1 servings (1/3 tsp)
roasted soybean powder (baektae) 4 g

Nutrition summary

Carbohydrates 24.61 g 59%

Protein 4.43 g 11%

Fat 5.74 g 31%

Serving size 139g

Cooking steps

1

Wash the mugwort thoroughly and remove excess water.
2

Add a pinch of salt to the glutinous rice flour and mix.
3

Add the washed mugwort and water to the glutinous rice flour and knead the dough.
4

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

Place the rice cakes in a steamer and steam for 20 minutes.
6

Coat the steamed rice cakes with soybean powder to finish.

Mugwort Rice Cake

AI 영양사 앤디