Rice Cake Macarons recipe - ingredients, nutrition and when to eat it
These bite-sized treats sandwich cream, sweet red bean paste, or fruit between chewy rice cakes.
These bite-sized treats sandwich cream, sweet red bean paste, or fruit between chewy rice cakes. The soft, sweet cream pairs nicely with the chewy rice cake, making them a lovely pick-me-up with tea or coffee.
Snacks & desserts · 25 minutes to cook
Nutrition (per 105g serving): 247.6 kcal · protein 4.2g · carbohydrate 33.9g · fat 11g · sodium 172.4mg
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 rice cakes are firm, microwave them in short 5-second bursts until soft enough to handle.
Tips: Spread the filling in a thin layer so the rice cakes don’t split open.
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Ingredients (1 serving)
- Rice cake — 2 pc
- Sweet red bean paste — 1 Tbsp
- Cream cheese — 1 Tbsp
- Heavy cream — 1 Tbsp
- Strawberries — 1 pc