Coconut Mango Rice Cake recipe - ingredients, nutrition and when to eat it
Chewy glutinous rice cakes infused with coconut and filled with sweet mango paste. Enjoy them with tea or coffee as an afternoon treat.
Snacks & desserts · 35 minutes to cook
Nutrition (per 215g serving): 434.6 kcal · protein 6.2g · carbohydrate 90.4g · fat 5.6g · sodium 30.6mg
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: Chill the filling ahead of time so it’s easier to wrap in the rice cake dough.
Tips: If the dough sticks to your hands, dust them with a little cornstarch as you shape it.
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Ingredients (1 serving)
- Glutinous rice flour — 60 g
- Mango — 50 g
- Sweet red bean paste — 25 g
- Coconut milk — 2 Tbsp
- Sugar — 1 Tbsp
- Water — 2 Tbsp
- Cornstarch — 1 Tbsp