Rice Flour Jam Sandwich Cakes
米粉ジャムサンドケーキ
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
These little cupcakes hide a spoonful of strawberry jam in the middle, sandwiched between two layers of soft rice flour batter. The batter is made with oil and soy milk instead of butter, eggs and milk, so it is made without egg, milk or wheat. The rice flour gives a tender, slightly chewy crumb, and the sweet jam surprise inside makes them a favorite at preschool snack time. Everything is mixed in one bowl, so they come together quickly.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Seasonings
- 7.5 gvegetable oil
- 37.5 gsweetened soy milk (Japanese chosei tonyu)Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
- 5.3 gsugar
- 5.7 gpotato starch (katakuriko)Japanese potato starch used for thickening sauces and coating fried foods. Substitute: Cornstarch: start with the same amount and add a little more if it is still thin. It thickens a little less than potato starch and needs a couple of minutes at a gentle bubble to reach full thickness.
- 2 gbaking powder
- 10.5 gstrawberry jam
Ingredients
- 26.3 grice flour
About the Japanese ingredients in this recipe
- sweetened soy milk (Japanese chosei tonyu) (調製豆乳)
- Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
- potato starch (katakuriko) (かたくり粉)
- Japanese potato starch used for thickening sauces and coating fried foods. Substitute: Cornstarch: start with the same amount and add a little more if it is still thin. It thickens a little less than potato starch and needs a couple of minutes at a gentle bubble to reach full thickness. Read the guide: Katakuriko (Japanese Potato Starch) and What to Use Instead → Guide: japanese-school-lunch.com/articles/katakuriko-potato-starch/
Directions
- 1
Add the soy milk to the oil and mix well until emulsified.
- 2
Add the sugar and mix well. Add the rice flour, potato starch and baking powder and mix well until smooth.
- 3
Pour the batter into the cups until they are about half full, then spoon the strawberry jam on top. Pour more batter over the jam so that it is sandwiched between the layers.
- 4
Bake in an oven preheated to 170°C (340°F) for about 25 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 252 kcal | 504 kcal | 252 kcal |
| Protein | 2.8 g | 5.7 g | 2.8 g |
| Fat | 9 g | 18 g | 9 g |
| Carbohydrates | 40.3 g | 80.7 g | 40.3 g |
| Fiber | 0.8 g | 1.5 g | 0.8 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 61.5 mg | 123 mg | 61.5 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Potassium | 162 mg | 324 mg | 162 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 252 kcal | 2.8 g | 9 g | 40.3 g | 0.8 g | 0.3 g | 61.5 mg | 0.5 mg | 162 mg |
| 1 adult serving | 504 kcal | 5.7 g | 18 g | 80.7 g | 1.5 g | 0.6 g | 123 mg | 0.9 mg | 324 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
