Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 lb sweet rice flour
- 1/2 pack toasted bean powder
- 4 tablespoons sugar
- 2 teaspoons salt
- 2 cups water
- =
Directions
Preheat oven to 375F.
Mix sweet rice flour with 3 tablespoons of sugar and 2 teaspoons salt.
Add water and mix well.
Spray the ring mold with vegetable spray or butter.
Spoon in the batter, cover with a foil(spray the foil, too), bake for 1 hour.
The key is not to form a crust outside, so use heavy pan or use extra cookie sheet on the bottom.
Or just bake in a pound cake mold then peel off the crust with a knife.
After an hour, take it out, flip it on a cutting board, cut into bite size pieces.
Mix bean powder with 1 tablespoon sugar.
Roll the rice cake in a bean powder.
Serve warm.