Corn Cream Rice Cake recipe - ingredients, nutrition and when to eat it
Corn Cream Rice Cake is a chilled dessert made with chewy rice cakes filled with sweet corn cream.
Corn Cream Rice Cake is a chilled dessert made with chewy rice cakes filled with sweet corn cream. The nutty corn flavor and smooth cream go together beautifully, making it a lovely after-meal treat or afternoon snack.
Snacks & desserts · 40 minutes to cook
Nutrition (per 163.3g serving): 380.4 kcal · protein 5.8g · carbohydrate 71.2g · fat 8.3g · sodium 106.6mg
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: Cool the cream filling thoroughly beforehand so it doesn’t ooze out while you shape the rice cakes.
Tips: If the dough sticks to your hands, wet them with a little water; if it’s too firm, add a few more drops of water and knead.
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Ingredients (1 serving)
- Glutinous rice flour — 60 g
- Corn — 35 g
- Heavy cream — 20 ml
- Sugar — 10 g
- Water — 35 ml
- Cornstarch — 3 tsp
- Salt — 0.3 g