Gluten-Free Heaven Australia - October 2017

Akor rice dessert

By Ambra Torelli (www.littlebitesofbeauty.com) GF SF DF EF V

Makes 30 | Prep 10 mins plus rising | Cook 30 mins | Calories 113 (per akor)

FOR THE AKORS

250g (9oz) fine rice flour

5g yeast powder

400ml (14fl oz)

coconut milk

150g (5½oz) brown

palm sugar

150g (5½oz) palm fruit

juice (swap with

blended apricot)

a pinch of salt

FOR THE PANDAN

DIPPING SAUCE

300g (10½oz) fresh

Pandan Leaves or 5g

matcha green tea powder

300ml (10½fl oz)

coconut milk

50g (1¾oz) palm sugar

or coconut sugar

a pinch of salt

1 For the akor, mix together the fine rice flour, yeast,

coconut milk and palm fruit juice/blended apricot. Allow

to rise for 35 minutes, then add the sugar and salt.

2 Pour the dough mixture into individual mini muffin

moulds (or espresso cups) and steam for 30 minutes in a

regular steamer.

3 For the pandan dipping sauce, blend the coconut milk and

pandan leaves/matcha tea powder until completely smooth.

Strain, add the sugar and salt, bring to a boil, then allow to

cool. If you are using matcha, you don’t need to strain.

Total fat Saturated Salt Sugar Protein

5.8g 5g 0.05g 6.2g 2.5g