Psyllium Husk Rice Cake

Name: Psyllium Husk Rice Cake
Yield: 164.5 g
Ingredients: Salt 0.5 g; Apple Vinegar 8 ml; Water (drinking water) 75 ml; Fresh Egg 55 개; Stevia 4 g; Leavening Agent (Baking Powder) 2 g; Almond Flour 5 g; Psyllium Husk Powder 15 g

159 kcal

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Ingredients

Main ingredients

Salt 0.5 g
Apple Vinegar 8 ml
Water (drinking water) 75 ml
Fresh Egg 1 개
Stevia 4 g
Leavening Agent (Baking Powder) 2 g
Almond Flour 5 g
Psyllium Husk Powder 15 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 19.45 g 45%

Protein 8.14 g 19%

Fat 7.01 g 36%

Serving size 164.5g

Cooking steps

1

Soak psyllium husk in water.
2

Mix the soaked psyllium husk with rice flour and salt thoroughly.
3

Shape the dough into rice cake forms.
4

Boil water in a steamer.
5

Place the shaped dough into the steamer and steam for 20 minutes.
6

Let the finished rice cakes cool and place them on a plate.

Psyllium Husk Rice Cake

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