Rice Flour Madeleines
米粉マドレーヌ
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
These little cakes come from the preschool snack menu, where we need treats made without egg, milk or wheat. Rice flour gives them a soft, slightly chewy crumb, and soy milk and oil stand in for the eggs and butter of a classic madeleine. The batter is mixed in one bowl in a few minutes, so it is an easy bake to make together with children. Whisk the soy milk and oil well before adding the dry ingredients - that step keeps the crumb even and moist.
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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
- 33 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.
- 13.5 gvegetable oil
- 1.8 gbaking powder
- 9 gsugar
Ingredients
- 37.5 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.
Directions
- 1
Add the oil to the soy milk and whisk well until the mixture is emulsified.
- 2
Add the sugar, rice flour and baking powder, mixing well after each addition.
- 3
Pour the batter into cups and bake in an oven preheated to 170°C (340°F) for about 20 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 310.5 kcal | 621 kcal | 310.5 kcal |
| Protein | 3.3 g | 6.6 g | 3.3 g |
| Fat | 15 g | 30 g | 15 g |
| Carbohydrates | 41.8 g | 83.7 g | 41.8 g |
| Fiber | 0.6 g | 1.2 g | 0.6 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 57 mg | 114 mg | 57 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Potassium | 142.5 mg | 285 mg | 142.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 310.5 kcal | 3.3 g | 15 g | 41.8 g | 0.6 g | 0.3 g | 57 mg | 0.5 mg | 142.5 mg |
| 1 adult serving | 621 kcal | 6.6 g | 30 g | 83.7 g | 1.2 g | 0.6 g | 114 mg | 0.9 mg | 285 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.
