Rice Castella
HB-16609 · Hand-built original · Korean
A wheat-free rice flour castella with a lemon meringue batter, steamed instead of baked until soft and moist.
KoreanDessertServes 4360 kcalVegetarianDiabeticLow-SodiumRenal
Main ingredient: rice flour
Pairs well with: coffee, milk, iced tea, fresh fruit, whipped cream
Servings:4quantities adjust to match
Ingredients
- 5 eggs
- 3.5 oz milk
- 4.9 oz rice flour
- a little lemon juice
- 2.1 oz sugar
- 1.1 oz cooking oil
- 1 teaspoon vanilla extract
- a little salt
Method
- Separate the whites and yolks of the 5 eggs.
- Whisk the cooking oil, milk, salt and vanilla extract into the yolks until smooth.
- Sift the rice flour into the yolk mixture and stir it into a batter.
- Add a little lemon juice to the egg whites and whip them, adding the sugar a little at a time, into a glossy meringue.
- Fold the meringue through the rice flour batter in additions, keeping as much air as possible.
- Oil a cake pan and line the bottom with parchment paper.
- Pour in the batter, run a skewer through it to pop large bubbles, and tap the pan on the counter 2 to 3 times.
- Cover the pan with plastic wrap and pierce a few holes in the wrap with a toothpick.
- Set the pan in a steamer with the steam already rising and steam the castella for 40 minutes.
- Cool the castella completely before unmoulding and slicing it, so it does not crumble.
Nutrition (per serving, where published)
360 kcalCalories
11.2 gProtein
43.1 gCarbs
15.5 gFat
3.8 gSaturates
1.6 gFibre
0.6 gSugars
101 mgSodium
236 mgCholesterol
226 mgPotassium
70 mgCalcium
1.8 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data