Chinese · Dessert
Sweet Rice Flour Cake
A light Chinese-style steamed rice flour cake made with glutinous rice flour and egg white instead of butter and whole eggs, sweetened with allulose and finished with fresh raspberries for a naturally fibrous, low-calorie take on the classic teahouse sponge.
$1
12 minsPrep
20 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
183Calories
5gProtein
0.7gFat
46gCarbs
2.6gSugar
2.3gFiber
145mgSodium
1mgChol
0.1gSat Fat
141mgPotassium
51mgCalcium
0.5mgIron
0.2mcgVitamin B12
5.5mgVitamin C
0gPolyol
9gAllulose
0.3gAlcohol
Goes well with
Riesling Wine
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
Sift the glutinous rice flour and cornstarch together into a mixing bowl, then whisk in the baking powder.
3
In a separate bowl whisk the skim milk, beaten egg white, allulose and vanilla extract until the allulose dissolves.
4
Pour the wet mixture into the dry ingredients and whisk until completely smooth with no lumps.
5
Pour the batter into the prepared tin and tap it gently on the counter to level and release air bubbles.
6
Set up a steamer with simmering water, lower the tin in, cover the lid with a cloth to stop condensation dripping, and steam for 20 minutes until the centre springs back when pressed.
7
Remove the tin carefully and let the cake cool in the tin for 8 minutes before turning it out onto a rack.
8
Slice into 2 pieces, top each with halved fresh raspberries just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.5 oz70g sifted glutinous rice flour
- 0.4 oz10g cornstarch
- 2.1 oz60g skim milk
- 7/87/8 egg whites, lightly beaten (30g)
- 0.6 oz18g allulose
- 0.1 oz2g baking powder
- 0.1 oz2g vanilla extract
- 1.4 oz40g halved raspberry
