Chinese · Dessert
Sweet Rice Flour Cake
A steamed Chinese-style rice flour cake rebuilt around cottage cheese and whey protein instead of sugar and fat, keeping the soft, faintly bouncy crumb of a classic fa gao-adjacent sponge while folding in cocoa and raspberries to push the fibre count up without blowing the calorie ceiling.
$1
15 minsPrep
24 minsCook
49 minsTotal
MediumLevel
Nutrition per serving
200Calories
15.9gProtein
2gFat
39.6gCarbs
3.6gSugar
4.2gFiber
287mgSodium
5mgChol
0.9gSat Fat
232mgPotassium
100mgCalcium
1.1mgIron
0.3mcgVitamin B12
8mgVitamin C
0gPolyol
9gAllulose
0gAlcohol
Goes well with
Sake
local
Osmanthus Oolong Tea
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Lightly grease a 10cm/4 inch round cake tin that fits inside your steamer and line the base with a disc of parchment.
2
In a bowl, sieve together the glutinous rice flour, whey protein isolate, cocoa powder and baking powder.
3
In a separate bowl, blend the cottage cheese until completely smooth, then whisk in the egg white, skim milk and allulose until combined.
4
Pour the wet mixture into the dry ingredients and fold gently until you have a smooth, lump-free batter.
5
Fold the 40g of halved raspberries through the batter, then pour into the prepared tin and smooth the top.
6
Set up a steamer with simmering water, place the tin inside, cover (wrapping the lid in a cloth to stop condensation dripping) and steam for 22-25 minutes until a skewer comes out clean.
7
Carefully lift the tin out and let the cake cool in the tin for 10 minutes before turning out onto a rack.
8
Once cooled, top with the whole raspberries and slice into 2 pieces to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g sieved glutinous rice flour
- 2.1 oz60g blended smooth cottage cheese lowfat
- 1 1/41 1/4 egg whites, lightly whisked (40g)
- 0.6 oz16g vanilla or plain, sieved whey protein isolate
- 0.3 oz8g sieved cocoa powder
- 0.6 oz18g allulose
- 1.1 oz30g skim milk
- 0.1 oz2g baking powder
- 1.4 oz40g halved, folded through batter raspberry
- 0.7 oz20g whole, for topping raspberry
