4 Serves
106 Mins
Prepare the rice flour by grinding soaked rice into a fine powder and mixing it with a pinch of salt.
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AmericanVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
12 µg / 400 µgCalcium
16 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
159 mg / 1,250 mgPotassium
193 mg / 4,700 mgSodium
147 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
4 g / 28 gSugar
0 g / 50 gSaturated Fat
10 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
99 gAlcohol
0 g
Gently combine the rice flour with a small amount of water to achieve a damp, crumbly texture.
Fill a small bowl with a layer of the rice flour mixture, add a generous amount of jaggery and grated coconut, then cover with more rice flour.
Place the filled bowl into a steamer and cook until the rice cake is firm and set.
8
g56
g1
g
American