Squash Rice Cake

Preparation time: 15 minutes

Cook time: 30 minutes

Nutrition facts (per serving): 201cal (6g fat, 4g protein, 0.6g fiber)

The Korean squash rice cake has no parallel; this squash-filled, rice-topped cake has a delicious blend of lemon juice and lemon zest.

Ingredients (4 servings)

½ cup cooked butternut squash cubes

¼ cup honey

2 tablespoon lemon juice

2 cups of rice flour

Lemon zest from 1 lemon

1 tablespoon water

¼ teaspoon salt

2 tablespoons sugar

Preparation

Mash the squash in a suitable bowl and add 1 tablespoon lemon juice and honey. Next, mix well. Prepare the dough and mix the rice flour, 1 tablespoon lemon zest, salt, water, and sugar. Divide the squash filling into 4-6 ramekins and top them with the prepared rice flour batter. Prepare a steamer by boiling water in a large pot and set a steamer basket inside. Set the ramekins in the steamer and cover the lid. Cook for 30 minutes on medium-high heat. Serve once cooled.