My Korean Kitchen · by Sue | My Korean Kitchen★ 5.0 (2)
Strawberry Rice Cakes
NUTRITION · PER SERVING120M COOK
CAL 22%·PRO 31%
CARBS 93G86% OF CAL
3G FIBER28G ADDED2G INTRINSIC60G OTHER30G TOTAL SUGAR
FAT 1G2% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chewy rice flour cakes studded with strawberries and red beans, sweetened with honey. These Asian-style treats have a soft, slightly glutinous texture and delicate fruit flavor.
dessert⚡ microwave🍜 wokdairy freegluten freevegetarian
View the full recipe on My Korean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 strawberries (, rinsed, stem off, and dried)
- Some starch powder
- 1 cup glutinous rice flour
- 2/3 cup water
- 1/2 tsp fine sea salt
- 3 Tbsp white sugar
- 250 g red beans
- 6 cups water
- 1 tsp fine sea salt
- 4 Tbsp honey
- 2 tsp white sugar
- 1 cup water
At a glance
PER SERVING · TIME 120M
CAL 22%·PRO 31%
CARBS 93G86% OF CAL
3G FIBER28G ADDED2G INTRINSIC60G OTHER30G TOTAL SUGAR
FAT 1G2% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 2h
- Sodium
- 914mg
- Total sugar
- 30g
- Added sugar
- 28g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1015mg
- Calcium
- 112mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 914MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.