Sweet Pumpkin Rice Cake

Name: Sweet Pumpkin Rice Cake
Yield: 143 g
Ingredients: allulose syrup 20 spoon; salt 1 pinch (1/3 tsp); stevia 10 g; tapioca starch (as flour substitute) 12 g; frozen sweet pumpkin 100 g

148 kcal

#low sugar #low carb #vegan #low calorie

Image coming soon

Ingredients

Main ingredients

allulose syrup 1 spoon
salt 1 pinch (1/3 tsp)
stevia 10 g
tapioca starch (as flour substitute) 12 g
frozen sweet pumpkin 100 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 59.4 g 97%

Protein 1.24 g 2%

Fat 0.2 g 1%

Serving size 143g

Cooking steps

1

Wash the sweet pumpkin thoroughly and remove the skin and seeds.
2

Steam or boil the sweet pumpkin until soft.
3

Mash the sweet pumpkin and mix with glutinous rice flour.
4

Shape the dough into bite-sized pieces.
5

Place the rice cakes in a steamer with boiling water and steam for 15-20 minutes.

Sweet Pumpkin Rice Cake

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