Honey Rice Cake with Ice Cream recipe - ingredients, nutrition and when to eat it
Chewy honey rice cakes served with cold vanilla ice cream make a simple, sweet dessert.
Chewy honey rice cakes served with cold vanilla ice cream make a simple, sweet dessert. They’re perfect for a hot summer afternoon or an easy treat after a meal.
Snacks & desserts · 5 minutes to cook
Nutrition (per 192g serving): 448.3 kcal · protein 8g · carbohydrate 73.1g · fat 15.1g · sodium 250.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the honey rice cakes are too hard, let them sit at room temperature for 5 minutes before using them.
Tips: Add the ice cream just before serving so the rice cake stays chewy and the ice cream stays cold.
Tips: Drizzle the honey after the ice cream has softened slightly so it spreads evenly.
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Ingredients (1 serving)
- Honey-filled rice cake — 4 pc
- Vanilla ice cream — 100 g
- Honey — 2 tsp
- Sesame seeds — 1 tsp