You can make it with the same recipe even if you change brown rice to white rice 🍚
[Recipe] ■Ingredients ・Raw brown rice: 100g (about 140g after absorbing water) ・Carrots: 100g ・Water: 15g ・A → Silken tofu: 80g (no need to drain) ・A → Allulose (rare sugar): 29g (20g if using sugar) ・Baking powder: 5g ・Pumpkin seeds (for topping)
■How to make ①【Preparation the day before】Wash 100g raw brown rice and soak in boiling water → After cooling naturally to room temperature, place in the refrigerator and soak overnight ②The next day, drain ① in a colander 100g dried raw brown rice → About 140g after absorbing water It's OK if the rice grains absorb enough water to be crushed with your fingernails ③Cut the carrots roughly and place them in a heat-resistant container, add 15g water, cover with plastic wrap, and heat in the microwave (600W (About 2 minutes 30 seconds) ④ Put A, ② (brown rice that has absorbed water), and ③ (carrots) in the mixer container → Mix thoroughly until there are no brown rice grains left ⑤ Add baking powder and mix with the mixer for about 10 seconds ⑥ Transfer to a heat-resistant container ⑦ Place crumpled aluminum foil on the bottom of the pot, pour in boiling water, and add ⑥ → Cover and steam for 12 minutes ⑧ If no dough sticks to a toothpick when inserted, it's done✨
[Comments] ・You can also make this with white rice using the same recipe! ・Adjust the heating time as needed✨ ・I recommend wrapping the lid of the pot in a clean cloth to prevent water droplets from dripping off!
2件のコメント
レシピはこちら✨
傑作ができました🎉
生の玄米とにんじんを使用した
野菜もタンパク質もたっぷり取れる
「キャロットケーキ」🥕
懐かしくて、ほっこりする美味しさなので、ぜひ作ってみてください😊
にんじんには、
・目や肌の健康を保つβカロテン
・高血圧を予防するカリウム
・整腸作用のある食物繊維
など、美容・健康に嬉しい栄養素が含まれます🥰
ちなみに、玄米を白米に変えても同じレシピで作れまよ🍚
【レシピ】
■材料
・生の玄米:100g(吸水後140gくらい）
・にんじん:100g
・水:15g
・A→絹豆腐:80g(水切りは無しでOK)
・A→アルロース(希少糖):29g(砂糖なら20g)
・ベーキングパウダー:5g
・かぼちゃの種(トッピング用)
■作り方
①【前日の準備】生の玄米100gを洗って、熱湯に浸す→自然冷却で常温になったら冷蔵庫に入れて一晩浸す
②翌日、①をザルにあげる
乾燥生玄米100g→吸水後140gくらい
米粒を爪で潰せるくらい吸水すればＯＫ
③にんじんを適当に切って耐熱容器に入れ、水15gを入れてラップをし、レンジで温める(600W 2分30秒くらい)
④ミキサーの容器に、A、②(吸水した玄米)、③(にんじん)を入れる→玄米の粒が無くなるまで、しっかり攪拌
⑤ベーキングパウダーを入れて10秒くらいミキサーで攪拌
⑥耐熱容器に移す
⑦鍋の底にクシャクシャしたアルミホイルを敷き、熱湯を注いで、⑥を入れる
→蓋をして12分蒸す
⑧爪楊枝をさして生地が付かなければ完成✨
【コメント】
・白米でも、同じレシピで作れます！
・加熱時間は適宜調整してくださいね✨
・水滴が鍋の蓋から落ちないように、清潔な布で蓋を包むことをおススメします！
【アルロースとは！？】
砂糖の約70%の甘味度を持つ希少糖。
カロリーゼロで血糖値上昇を抑制などの嬉しい効果が💕
English recipe here ✨
You can make it with the same recipe even if you change brown rice to white rice 🍚
[Recipe]
■Ingredients
・Raw brown rice: 100g (about 140g after absorbing water)
・Carrots: 100g
・Water: 15g
・A → Silken tofu: 80g (no need to drain)
・A → Allulose (rare sugar): 29g (20g if using sugar)
・Baking powder: 5g
・Pumpkin seeds (for topping)
■How to make
①【Preparation the day before】Wash 100g raw brown rice and soak in boiling water → After cooling naturally to room temperature, place in the refrigerator and soak overnight
②The next day, drain ① in a colander
100g dried raw brown rice → About 140g after absorbing water
It's OK if the rice grains absorb enough water to be crushed with your fingernails
③Cut the carrots roughly and place them in a heat-resistant container, add 15g water, cover with plastic wrap, and heat in the microwave (600W (About 2 minutes 30 seconds)
④ Put A, ② (brown rice that has absorbed water), and ③ (carrots) in the mixer container → Mix thoroughly until there are no brown rice grains left
⑤ Add baking powder and mix with the mixer for about 10 seconds
⑥ Transfer to a heat-resistant container
⑦ Place crumpled aluminum foil on the bottom of the pot, pour in boiling water, and add ⑥
→ Cover and steam for 12 minutes
⑧ If no dough sticks to a toothpick when inserted, it's done✨
[Comments]
・You can also make this with white rice using the same recipe!
・Adjust the heating time as needed✨
・I recommend wrapping the lid of the pot in a clean cloth to prevent water droplets from dripping off!