Sesame Rice Cake

Sesame Rice Cake is a delightful low-carb Korean dessert that combines the nutty flavor of sesame with a chewy texture, making it a unique treat. Perfect for a sweet snack or a light dessert, it offers a satisfying and healthier alternative to traditional rice cakes.

Ingredients

• Shirataki rice - 200 grams
• Sesame seeds - 30 grams
• Almond flour - 50 grams
• Erythritol (or other low-carb sweetener) - 2 tablespoons
• Coconut oil - 1 tablespoon
• Vanilla extract - 1 teaspoon
• Salt - a pinch

Steps

1. Rinse the Shirataki rice under cold water for a few minutes to remove the odor.
2. In a non-stick skillet, heat the coconut oil over medium heat and add the drained Shirataki rice. Sauté for 5 minutes.
3. Add almond flour, erythritol, vanilla extract, and a pinch of salt to the skillet. Mix well and cook for another 5 minutes until the mixture is well combined and slightly thickened.
4. Remove from heat and let the mixture cool for a few minutes before shaping.
5. Once cool enough to handle, divide the mixture into 4 equal portions and shape them into small cakes or patties.
6. Spread sesame seeds on a plate and press each rice cake into the seeds to coat both sides.
7. Place the coated rice cakes on a parchment-lined baking sheet and refrigerate for 10-15 minutes to set.
8. Serve chilled or at room temperature.

Nutrition

• Calories: 150
• Protein: 5 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 5 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 7 g
• Unsaturated Fat: 1 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in healthy fats from sesame seeds and coconut oil.

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