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Ingredients
La pâte de haricots azuki
- 200 g de haricots azuki secs, préalablement trempés dans l'eau pendant 4 heures
- 650 g d'eau
- 100 g de sucre roux
La pâte à mochi et le façonnage
- 890 g d'eau
- huile, pour huiler
- 150 g de farine de riz gluant
- 2 c. à soupe de fécule de pomme de terre
- 50 g de noix de coco râpée
- Nutrition
- per 1 portion
- Calories
- 1105.4 kJ / 264 kcal
- Protein
- 6.6 g
- Carbohydrates
- 46.4 g
- Fat
- 5.1 g
- Fibre
- 4.2 g
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