10. Rice cake
| Ingredients |
Amount |
| Rice flour* |
1/4th (40 g) |
| Egg |
1(50 g) |
| Powdered sugar* |
6 tsp (30 g) |
| Vanilla essence |
2-3 drops |
| Method |
- Beat egg very well.
- Add rice flour and vanilla essence and mix well.
- Pour batter in greased mould.
- Bake it in oven for half-an-hour.
- Serve it hot or at room temperature.
Note: In place of egg vegetarians can make use of sour curd (1 tsp). |
| |
| Variation |
- You can make use of this cake as a base and can cut in center and make stuffing of jam or
you can do icing over it with thick custard, glaze icing or can decorate with permitted
fruit pieces.
|
| |
| Serves- 4 pieces (small) |
| |
| Nutritive value |
Per
serving |
Energy
(kcal) |
Protein
(g) |
CH0
(g) |
Fat
(g) |
Na
(mg) |
K
(mg) |
Phos
(mg) |
Iron
(mg) |
Ca
(mg) |
| 1piece |
192.95 |
2.5 |
19.3 |
9.7 |
2.1 |
1.5 |
55.7 |
0.6 |
9.5 |
- Occasionally Suitable for renal failure patients with controlled creatinine levels
(Potassium) levels.
- Suitable for patients who are on hemo dialysis and needs good quality proteins.
- Unsuitable for patient with Diabetes.
*Should be avoided by diabetics.
|
