| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Korean | Grains, Korean | 6 | Cakes |
INGREDIENTS
| 2 | c | Buckwheat flour |
| 1/2 | t | Salt |
| 1/2 | c | water approximately |
INSTRUCTIONS
Prepare a firm dough with the flour, salt and as much water as necessary to create a manageable dough. Roll out the dough into a 1/4-inch-thick rectangle. Cut it into six squares and put them on an oiled perforated tray in a Chinese style steamer. Cook over moderate heat for 10 minutes. Serve warm on special days (traditionally served at ceremonials or on birthdays. Makes 6 cakes. Source: "The Korean Kitchen" by Copeland Marks Posted to MM-Recipes Digest V4 #012 From: Linda Place <placel@worldnet.att.net> Date: Sat, 11 Jan 1997 20:57:34 +0000
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Nutrition (calculated from recipe ingredients)
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Calories: 134
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 198.2mg
Potassium: 230.8mg
Carbohydrates: 28.2g
Fiber: 4g
Sugar: 1g
Protein: 5g