Japanese · Dessert
Steamed Rice Cupcakes
A Japanese-style steamed rice cupcake built light: rice flour and cornstarch give the soft, slightly chewy crumb while whey isolate and greek yogurt push the protein up, and cocoa plus fresh raspberry supply the fibre that keeps the dessert genuinely low-calorie without feeling thin.
$1
12 minsPrep
15 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
224Calories
11.5gProtein
2gFat
40.4gCarbs
10.5gSugar
2.7gFiber
274mgSodium
3mgChol
1gSat Fat
172mgPotassium
83mgCalcium
0.7mgIron
0.2mcgVitamin B12
3.8mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Japanese Lager Beer
local
Sencha Green Tea
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Half-fill 4 of the 6 muffin tin holes with water and set the other 2 holes with paper liners, ready for steaming.
2
Sift the rice flour, cornstarch, baking powder and cocoa powder together into a bowl.
3
In a separate bowl whisk the egg white, greek yogurt, skim milk, sugar and vanilla extract until smooth, then whisk in the whey protein isolate until no lumps remain.
4
Fold the wet mixture into the dry ingredients just until combined, keeping the batter light and slightly aerated.
5
Divide the batter between the 2 lined holes, filling each about two-thirds full.
6
Set the tin over a steamer or into a large covered pot with simmering water reaching halfway up the tin, and steam for 14-16 minutes until a skewer comes out clean.
7
Remove the cupcakes and let them cool for 5 minutes in the tin before lifting out.
8
Top each warm cupcake with the halved raspberries just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g sifted rice flour
- 0.4 oz10g cornstarch
- 0.1 oz4g baking powder
- 0.6 oz16g sugar white
- 1.4 oz40g greek yogurt
- 7/87/8 egg whites, lightly whisked (30g)
- 0.9 oz25g skim milk
- 0.1 oz3g vanilla extract
- 0.2 oz6g cocoa powder
- 1 oz28g halved raspberry
- 0.4 oz12g whey protein isolate
