Any good resistant starch Thai glutenous rice cakes? I found this recipe and am looking for ingredient substitution recommendations. The milk and sugar likely need substitutions and the nuts a bit of tweaking.
- 1 pound Thai glutenous rice
- 1 1/2 cups coconut milk
- 1 1/2 cups low-fat milk
- 1 1/4 cup organic sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup olive oil
- 1 teaspoon almond extract
- 1 cup chopped nuts almonds, walnuts or untoasted black and white sesame seeds
Stolen from -- http://jeanetteshealthyliving.com/baked-coconut-sticky-rice-cake-recipe-for-chinese-new-year/
Technically, cold glutenous rice is supposed to be "resistant starch" that is difficult for humans to digest and so gets fermented in the colon. I have had no luck with this concept so far but I have not really eaten the rice cold. Even, worse, I have fried it in oil - a starch and fat mix that is very likely to create LPS and trigger systemic inflammation.
I have tried mixing pre-boiled Thai gluenous rice with butter and egg in them and then fried it in coconut oil to make pancakes, but I wanted to die within a day after eating a few for breakfast.