Korean · Dessert
Sweet Rice Cake
A Korean-style steamed glutinous rice cake reworked as a protein-forward, fibre-boosted build: cottage cheese and whey replace the dense sugar-fat base, cocoa powder supplies the fibre floor, and fresh raspberries finish it with colour and tang without pushing the calories or carbs up.
$1
12 minsPrep
24 minsCook
46 minsTotal
MediumLevel
Nutrition per serving
226Calories
16.4gProtein
2.2gFat
45.7gCarbs
3.7gSugar
4.1gFiber
514mgSodium
6mgChol
1gSat Fat
230mgPotassium
125mgCalcium
1.2mgIron
0.4mcgVitamin B12
5.5mgVitamin C
0gPolyol
9gAllulose
0gAlcohol
Goes well with
Makgeolli
local
Sikhye
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Line a 10cm steaming tin or ramekin with baking paper and set a steamer with a few cm of water to come to a simmer.
2
In a bowl, sift together the glutinous rice flour, cocoa powder, whey protein isolate and baking powder.
3
In a separate bowl, blend the lowfat cottage cheese until completely smooth, then whisk in the skim milk, allulose and salt.
4
Pour the wet mixture into the dry ingredients and fold until you have a smooth, lump-free batter the texture of thick pancake batter.
5
Pour the batter into the lined tin, tap gently to level, and cover loosely with foil to stop condensation dripping in.
6
Steam over gently simmering water for 22-25 minutes, until the cake is set, springs back to a light touch and a skewer comes out clean.
7
Carefully lift out, uncover, and let cool in the tin for 10 minutes before turning out.
8
Scatter the fresh raspberries over the top just before slicing and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.5 oz70g sifted glutinous rice flour
- 2.1 oz60g blended smooth cottage cheese lowfat
- 0.7 oz20g whey protein isolate
- 0.4 oz10g sifted cocoa powder
- 0.6 oz18g allulose
- 0.1 oz3g baking powder
- 1.9 oz55g skim milk
- 0 oz1g salt
- 1.4 oz40g halved raspberry
