Low-Calorie High-Protein Sticky Rice Cakes 简易低卡高蛋白糍粑

Ingredients:

• 250g medium-firm tofu

• 2 tablespoons potato starch

• 4 tablespoons tapioca starch

• 1 tablespoon allulose (or preferred sweetener)

• Cooking oil spray

• Kinako powder (soybean powder), for dusting

• Maple syrup (optional)

Instructions:

1. Mix the Dough:

   • Blend tofu, potato starch, tapioca starch, and allulose in a food processor (or whisk by hand) until smooth.

2. Cook the Dough:

   • Transfer to a microwave-safe bowl, cover with plastic wrap (poke holes with a toothpick), and microwave for 1 minute. Stir well.

   • Cover again, microwave for 1.5 minutes, and stir until sticky and elastic.

3. Shape and Rest:

   • Spread plastic wrap on a surface, spray with oil, and place the dough on top. Spray the dough lightly with oil, cover with another piece of plastic wrap, and press into a rectangle.

   • Let it rest for 5 minutes on each side.

4. Cut the Cakes:

   • Remove the top plastic wrap and cut the dough into strips.

5. (Optional) Air Frying:

   • Spray the strips with oil, air fry at 400°F (200°C) for 5 minutes per side until crispy.

6. Add Finishing Touches:

   • Dust with kinako powder and drizzle with maple syrup if desired.

7. Serve and Enjoy:

   • Soft, chewy, and healthy! Perfect as a snack or dessert.

想享受软糯弹牙的美食，又担心热量和营养问题？这款低卡高蛋白糍粑绝对是你的理想之选！用豆腐替代传统糯米，结合精心挑选的淀粉，每一口都充满惊喜，关键是，它健康无负担！

材料准备

• 250 克中等硬度豆腐

• 2 汤匙马铃薯淀粉

• 4 汤匙木薯淀粉

• 1 汤匙低聚糖（依个人口味添加，增加自然甜味）

• 喷雾式食用油

• 黄豆粉

• 枫糖浆（可选）

制作步骤

1. 混合：把豆腐、马铃薯淀粉、木薯淀粉和低聚糖放搅拌机搅顺滑，没有搅拌机可用打蛋器手动搅。

2. 加热：混合物倒入能进微波炉安全的搅拌器，盖保鲜膜并扎小孔。 先微波 1 分钟，搅拌；再微波 1.5 分钟，搅到面团有弹性。

3. 整形：在保鲜膜上喷油，放面团，面团表面也喷油，盖另一张保鲜膜，压成矩形，两面各静置 5 分钟使得两面平滑。

4. 切割：去掉上层保鲜膜，把面团切成条。

5. 空气炸（可选）：给年糕条喷油，200°C（400°F）空气炸 5 分钟，翻面再炸 5 分钟至酥脆。

6. 装饰：撒上黄豆粉，喜欢甜的淋点枫糖浆，开吃！

软糯弹牙，健康又美味，当点心、甜品都超棒，赶紧动手试试！