drained 1 Kiwifruit; peeled & sliced 1/2 c Fresh sliced strawberries Top rice cake with cream cheese, then with fresh fruit. Each serving provides: * 87 calories * 2.3 g. protein * 2.0 g. fat * 15.6 g. carbohydrate * 0.9 g. dietary fiber * 56 mg. sodium * 5 mg. cholesterol Source: "Light, Lean & Low Fat" booklet Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias
How To make Summer Fruit Rice Cakes's Videos
Healthy protein tiramisu? we had to try it! ???? it really works and tastes BOMB @Sophia_Thiel
Authentic Chinese Snack: Glutinous Rice Cake!Perfect for Summer |Couple's Pastoral Life in Sichuan
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Nothing tastier than a sweet glutinous rice cake fresh out of the fridge! ------------------------------------------------------------------------------------------- Hi, we are a Post-90s couple in Sichuan. Turn on the little bell ???? for notification and be the first one to watch our videos. A welcome to everyone that leaves comments!
好吃Q軟香甜 l 低糖制作 l 健康食鐠 l 天然色素 l 无泡打粉 Delicious soft and sweet l Low sugar l Healthy food l No baking powder l Natural color extraction l 材料: 紫薯面糊材料: *100克紫薯 *250毫升水用于煮紫薯 *(只需要100毫升紫薯水) 110克粘米粉 10克糯米粉 30克细砂糖 1茶匙酵母 1/2蛋清(大) * 以上的材料可以用10克紫薯粉和 110毫升水替代 粘米粉面糊材料: 140克粘米粉 15克糯米粉 40克细砂糖 125毫升水 1茶匙酵母 1/2蛋清(大) 烘焙玻璃蒸盘尺寸 23(外径) x 20.8(内径) x 6 (高)厘米 (1.6毫升) 制作时要注意; 1.面糊的浓稠度要拿捏的对, 请跟视频所示范的一样 2.不要过度发酵,可以尝试将第二次发酵的时间从35分钟缩短到30分钟。 如果发酵过度,补救方法是加入一些普通面粉~请参考我的白米发糕的视频。
3. 蒸时不要開蓋。 4.蒸鍋的水要足夠, 水燒開下鍋, 大火蒸。 5.基础紫色和白色的麵糊是以同样等份舀入.之后的轮流舀入是一次比一次少的,尽量往蒸盘中间舀入麵糊它会自然從中心往外扩展的. 因为最上的面的一层会往下压的. 只是手的動作要快,要不然麵糊变老了或是过度发酵,导致米糕发不起来,就会影响花紋的美观了 Ingredients: Purple sweet potatoes batter- *100g purple sweet potatoes *250 ml water for boiling sweet potatoes *(100 ml extracted water is needed) 110g rice flour 10g glutinous rice flour 30g castor sugar 1 tsp yeast 1/2 egg white (A size) *The above ingredients can be replaced with 10g purple sweet potato powder and 110ml water Rice flour batter- 140g rice flour 15g glutinous rice flour 40g castor sugar 125ml water 1 tsp yeast 1/2 egg white (A size) Steaming glass bakeware pan size 23cm(OD) x 20.8cm(ID) x 6cm(H) (Capacity 1.6L) Tips ; 1. The consistency of the batter is very important, please be the same as shown in the video. 2. Do not over fermentation, can try to cut down the duration of 2nd time fermentation from 35 mins to 30 mins. If over fermented, the remedy is add in some plain flour ~please refer to my rice cupcake videos.
3. Do not open the lid when steaming 4. Make sure the steaming pot is filling with enough water , water is in rolling boil before steaming, and steam on high flame 5. The basic purple and white batter are scooped in the same equal parts. The subsequent scooping in turns is less than once. Try to scoop the batter into the middle of the steaming pan. It will naturally expand from the center to the outside. Because the top layer's weight will be pressing down one after another. Just move your hands fast, otherwise the batter will become old or over fermented and it will affect the beauty of the pattern.
This video belongs to its creator, which is the owner of Zhen Kitchen. Strictly are not allowed to download, share or any reproduction for business purposes without permission. Legal action will be taken 本视频属于原创作者,Zhen Kitchen珍厨房 所擁有的产物及资产 严禁用于任何未经许可的商业用途 对于任何侵权者,将会采取法律行动.
#紫薯米糕 #ZhenKitchen #SteamRiceCake
Skratch Labs Presents: Chef Biju and Blueberry Chocolate Chip Coconut Rice Cakes
What could be tastier than fresh fruit, chocolate and a little coconut to keep your energy up on your next big adventure?! Chef Biju shows you the tricks to make these blueberry, chocolate, coconut rice cakes from the Portables cookbook...they'll keep you feeling great on whatever your next adventure may be!
Rice paper dumplings (pan fried and air fried)
Crispy Rice Paper Dumplings are quick and easy pan-fried dumplings made with rice paper and delicious vegetable tofu stuffing!
These are vegan, super crispy, chewy, and filled with delicious Asian-flavored veggies and tofu.
This appetizer takes less than 30 minutes to make which is pretty quick than traditional dumplings. Plus they are super adaptable to use whatever leftover veggies protein you have in your fridge, and did I mention that they taste heavenly good too?