Low Carb Songpyeon

Low Carb Songpyeon is a delightful twist on the traditional Korean rice cake, offering a chewy texture with a delicious filling while keeping the carbohydrate count low. These bite-sized treats are perfect for satisfying your sweet tooth without the guilt.

Ingredients

• Almond flour - 100 grams
• Coconut flour - 20 grams
• Psyllium husk powder - 5 grams
• Water - 120 ml
• Stevia or Erythritol - 2 tablespoons (adjust to taste)
• Sesame seeds (for filling) - 20 grams
• Unsweetened red bean paste (or any low-carb filling) - 40 grams

Steps

1. In a mixing bowl, combine almond flour, coconut flour, psyllium husk powder, and stevia or erythritol.
2. Gradually add water to the dry ingredients and mix until a dough forms. Knead for a few minutes until smooth.
3. Cover the dough with a damp cloth and let it rest for about 10 minutes.
4. After resting, divide the dough into 8 equal portions and roll each portion into a ball.
5. Flatten each ball into a disc shape, about 1/4 inch thick, using your palms or a rolling pin.
6. Place a small amount (about 5 grams) of unsweetened red bean paste in the center of each disc.
7. Fold the edges of the disc over the filling and pinch to seal tightly, forming a ball or half-moon shape.
8. Prepare a steaming basket lined with parchment paper, and steam the filled Songpyeon for about 15-20 minutes over boiling water.
9. Once cooked, remove from the steamer and let cool slightly before serving. Optionally, sprinkle with sesame seeds before serving.

Nutrition

• Calories: 150
• Protein: 5 g
• Carbs: 8 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 5 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.12 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Contains healthy fats and fiber from almond and coconut flour.

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