Steamed dumpling with baking powder

Ingredients for 2 servings:

• 100 g buckwheat, ground
• 100 g brown rice, ground
• 3 tsp sugar
• 1 pinch of salt
• 2 tsp, leveled baking powder
• ½ tsp vanilla powder
• 200 g mineral water, carbonated

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

gluten-free, egg-free, dairy-free, vegan

Combine the dry ingredients, add the water, and mix on medium heat for about three minutes. Bring a saucepan of water to a boil, reduce the heat, but keep it simmering. Line a colander with parchment paper, pour the batter onto it, smooth it out, and then hang the colander in/on the saucepan. The colander should be above the water level. Cover the batter with a lid and simmer for about 30-35 minutes. Remove the “noodles” from the colander to a plate and let them rest for about 10 minutes to firm up. Cut into not-too-thin slices with a serrated knife and serve hot. Serve with vanilla sauce or browned margarine (lactose-free). My own recipe.