Japanese Steamed Cakes (vanilla)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 89.8
- Total Fat: 1.8 g
- Cholesterol: 46.3 mg
- Sodium: 139.5 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 2.0 g
- Protein: 3.6 g
View full nutritional breakdown of Japanese Steamed Cakes (vanilla) calories by ingredient
Introduction
These light, low-fat cakes are guaranteed to satisfy your sugar cravings - with no butter or oil in sight! There's a reason the Japanese are so tiny... These light, low-fat cakes are guaranteed to satisfy your sugar cravings - with no butter or oil in sight! There's a reason the Japanese are so tiny...Number of Servings: 4
Ingredients
-
75g wholemeal flour
1 tsp baking powder
1 egg
2 Tbsp milk (30ml)
2 Tbsp xylitol (12g)
1 tsp. vanilla extract
Tips
For different flavours, add either 1 tbsp cocoa powder or green tea.
Directions
1. Fill a large frying pan with water to 2/3 full and bring it to a boil (and turn off the heat if you are not ready yet). Line 4 glass ramekins with 4 cupcake liners.
2. In a medium bowl, sift and combine flour and baking powder.
3. In a small bowl, combine egg, milk, xylitol and whisk them all together.
4. Pour the egg mixture into the flour mixture and mix until smooth.
5. Pour the mixture into the cupcake liners.
6. Place the glass ramekins in the boiling water and cover to cook 8 minutes. Stick a wooden toothpick or skewer into the cake. When a skewer comes out clean (without wet batter), remove them from the pan and cool down.
Serving Size: Makes 4 cupcakes
Number of Servings: 4
Recipe submitted by SparkPeople user LEEQK.26.
2. In a medium bowl, sift and combine flour and baking powder.
3. In a small bowl, combine egg, milk, xylitol and whisk them all together.
4. Pour the egg mixture into the flour mixture and mix until smooth.
5. Pour the mixture into the cupcake liners.
6. Place the glass ramekins in the boiling water and cover to cook 8 minutes. Stick a wooden toothpick or skewer into the cake. When a skewer comes out clean (without wet batter), remove them from the pan and cool down.
Serving Size: Makes 4 cupcakes
Number of Servings: 4
Recipe submitted by SparkPeople user LEEQK.26.