Rice crispy cakes (make with bhel mamra from the Indian supermarket)

[Windy]

Made some rice crispy cakes - I found a recipe for fudgy chocolate brownies on Sugar Free Londoner's site, and adapted that with 25g of Bhel Mumra (which is puffed rice which I got from the Indian supermarket). I looked up how many carbs were in Rice Crispies and how many in this, and the Indian supermarket version is better.



Not sure what's going on with the amount of sodium in this, has to be wrong, as table salt is only 40% sodium by weight.

I worked it out to be 91.8 calories, 2.1g carbs I'm not confident that I've calculated this correctly as the numbers on the back of the Bhel mamra packet are somewhat dubious.

Ingredients:
60g butter
60g dark chocolate
25g ground almonds
25g Bhel mumra (Indian puffed rice)
12 Montezuma 100% dark chocolate buttons (for garnish)
Melt the butter and chocolate in the microwave, stir in the ground almonds, then the puffed rice. Split into 12 equalish portions and put into fairy bun cases, stick a chocolate button on top as a garnish and allow to set.

They tasted nice, but very rich. I won't be eating more than one every couple of days, and the bhel mumra isn't as crisp as using rice crispies - I'm guessing the sugar coating in the latter helps it retain it's crispiness.

 

[notmez]

That looks nice. I could happily eat one of those right now.

Actually some bhel puri would be quite nice too, I haven't eaten any since I was diagnosed.

Cakes looks delish

 

[rebrascora]

I would be extremely wary of that nutritional info. As well as the salt content being clearly wrong, the protein content is very dubious at 21g/100g (a lot higher than I would expect) and the carb content is suspiciously low and if you total it up it is more than 100% but even if the salt is supposed to be 5.9g which would still be a lot, it doesn't add up to 100. To me that info looks like someone fished them out of thin air.

Is there an ingredient list on the packet? If it is mostly just rice then that info will be wrong..... but then we already know it is from the salt content..... or your chocolate crispies are going to be inedible if it is right 😱

 

[Windy]

I would be extremely wary of that nutritional info.

Good point Barbara, I've looked up Organic puffed brown rice, and it's 81g of carbs per 100g, so I think you're right. I've put that into my spreadsheet and it comes back as 94.5 calories, 3.3g of carbs per cake.

Is there an ingredient list on the packet?

Just Puffed rice, according to the packet.

I'll amend my original post to say to ignore any nutritional/calorie/carb information!
Cheers, Sarah

 

[Windy]

salt content..... or your chocolate crispies are going to be inedible if it is right 😱

if it was right, I could send you them to use as salt lick for your horses!

 

[Deleted member 21371]

While there is no specific tolerance on nutritional information, just that they can't be "deliberately misleading", I would hazard a guess that one is just made up.
(Technically it probably complies to the standard)

 

[Leadinglights]

I think that label definitely looks very dodgy, the info I have seen for puffed rice is that it is pretty well 80-90g carb per 100g as it is basically just rice.
No disrespect but sometimes labelling for Asian products is not the best.

 

[Deleted member 21371]

I think that label definitely looks very dodgy, the info I have seen for puffed rice is that it is pretty well 80-90g carb per 100g as it is basically just rice.
No disrespect but sometimes labelling for Asian products is not the best.

That's the problem with labeling.
It has to be there by law, but it has no standard to meet.
So anything can be put on, and there is very little that can be done if it is clearly wrong.
Even in the UK, the labels sometimes have little meaning.

 

[Nige13]

View attachment 22128
Made some rice crispy cakes - I found a recipe for fudgy chocolate brownies on Sugar Free Londoner's site, and adapted that with 25g of Bhel Mumra (which is puffed rice which I got from the Indian supermarket). I looked up how many carbs were in Rice Crispies and how many in this, and the Indian supermarket version is better.
View attachment 22130

View attachment 22129
Not sure what's going on with the amount of sodium in this, has to be wrong, as table salt is only 40% sodium by weight.

I worked it out to be 91.8 calories, 2.1g carbs I'm not confident that I've calculated this correctly as the numbers on the back of the Bhel mamra packet are somewhat dubious.

Ingredients:
60g butter
60g dark chocolate
25g ground almonds
25g Bhel mumra (Indian puffed rice)
12 Montezuma 100% dark chocolate buttons (for garnish)
Melt the butter and chocolate in the microwave, stir in the ground almonds, then the puffed rice. Split into 12 equalish portions and put into fairy bun cases, stick a chocolate button on top as a garnish and allow to set.

They tasted nice, but very rich. I won't be eating more than one every couple of days, and the bhel mumra isn't as crisp as using rice crispies - I'm guessing the sugar coating in the latter helps it retain it's crispiness.

I'd throw this is the bin as the nutritional info doesn't make sense ( well not to me ) OR go back to the shop and ask for an expalination but doubt they can?

 

[notmez]

indian puffed rice mumra often have 2 different types. salted and unsalted but mostly come in the salted type as they are usually used in savoury dishes.

its uncooked rice that has a small amount of quite salty water added to it allowing it to soak for a couple of minutes and then heated and mixed slowly until its a bit steamy then its usually cooked in hot sand until it puffs up which is also why there isnt any oil listed on the ingredients.

@Windy if you eat a couple of grains out of the bag with nothing else on them you'll know if its salted or not.

carbs you are looking at normal rice values. salt probably isnt anywhere near that high but i would bet there is some in them.

these are usually used in savoury dishes like Bhel, where they are usually cooked in a dry pan or wok for 30 seconds to a minute to just toast up slightly to give them a crunch then spiced with either a turmeric and chilli blend and a little oil

added to some sev (really thin fried chick pea flour noodles) mixed with usually some cold boiled potato chunks, fresh tomato, onions, loads of coriander, nuts and a spice blend (usually chaat masala) and then topped off with a mix of a few different chutneys and some pomegranate and finely diced raw mango and a squeeze of lemon on top.

in india the diabetic friendly version they would reduce the the rice puffs and the potato and add in sprouted lentils and beans instead to make up the bulk of the dish, the small amount of puffed rice still gives it a bit of the same crunch

 

[Leadinglights]

indian puffed rice mumra often have 2 different types. salted and unsalted but mostly come in the salted type as they are usually used in savoury dishes.

its uncooked rice that has a small amount of quite salty water added to it allowing it to soak for a couple of minutes and then heated and mixed slowly until its a bit steamy then its usually cooked in hot sand until it puffs up which is also why there isnt any oil listed on the ingredients.

@Windy if you eat a couple of grains out of the bag with nothing else on them you'll know if its salted or not.

carbs you are looking at normal rice values. salt probably isnt anywhere near that high but i would bet there is some in them.

these are usually used in savoury dishes like Bhel, where they are usually cooked in a dry pan or wok for 30 seconds to a minute to just toast up slightly to give them a crunch then spiced with either a turmeric and chilli blend and a little oil

added to some sev (really thin fried chick pea flour noodles) mixed with usually some cold boiled potato chunks, fresh tomato, onions, loads of coriander, nuts and a spice blend (usually chaat masala) and then topped off with a mix of a few different chutneys and some pomegranate and finely diced raw mango and a squeeze of lemon on top.

in india the diabetic friendly version they would reduce the the rice puffs and the potato and add in sprouted lentils and beans instead to make up the bulk of the dish, the small amount of puffed rice still gives it a bit of the same crunch

It sounds delicious in the savoury version rather as sweet chocolaty cake.

 

[notmez]

It sounds delicious in the savoury version rather as sweet chocolaty cake.

I always preferred savoury Indian food like this over the sweet stuff. I mostly tried to avoid the sweet stuff and have less of the fried stuff knowing that type 2 is very common for the Asian population and because it's in the family.

Unfortunately from an educational point of view I never knew that it was the carbs that I also need to watch for and not just the sweets.

 

[Leadinglights]

I always preferred savoury Indian food like this over the sweet stuff. I mostly tried to avoid the sweet stuff and have less of the fried stuff knowing that type 2 is very common for the Asian population and because it's in the family.

Unfortunately from an educational point of view I never knew that it was the carbs that I also need to watch for and not just the sweets.

That is a misapprehension that many people have, not helped by the term 'sugar' diabetes which is still used by many so gives the impression that it is only sugar that need to be cut out not that it is all carbohydrates of which sugar is one convert to glucose and so they need to be reduced.
If you have not looked at this link it may help you. https://lowcarbfreshwell.co.uk/

 

[Deleted member 21371]

I always preferred savoury Indian food like this over the sweet stuff. I mostly tried to avoid the sweet stuff and have less of the fried stuff knowing that type 2 is very common for the Asian population and because it's in the family.

Unfortunately from an educational point of view I never knew that it was the carbs that I also need to watch for and not just the sweets.

All carbs are different.
I found a lot of savoury stuff was ok, as it's a low GI, whereas sweet sugary stuff was a high GI.
Even types of rice can be good or bad.

 

[Windy]

@Windy if you eat a couple of grains out of the bag with nothing else on them you'll know if its salted or not.

Thanks @notmez , I ate a few grains before I made the rice crispy cakes, as I've had Bhel puri before (I bought a kit in a box, along with the chutneys, pre my diagnosis of T2, clearly!) and remember the rice (and the sev, puris etc) were salty and flavoured, and I didn't want to make salty curry chocolate rice crispy cakes.
I wanted to use the puffed rice as a way of bulking up the cakes so that they weren't just dark chocolate, butter and ground almonds.
I won't be making them very often, as I'm trying to reduce my sweet tooth, as I used to eat Indian sweets sometimes too, pistachio barfi being the best, but I know I shouldn't be having them now!
Sugar free Londoner's recipe for brownies is here if anyone is interested in making them. I went a bit off piste by adapting the recipe to make rice crispy cakes, and left out the egg and sweetener.

 

[42istheanswer]

View attachment 22128
Made some rice crispy cakes - I found a recipe for fudgy chocolate brownies on Sugar Free Londoner's site, and adapted that with 25g of Bhel Mumra (which is puffed rice which I got from the Indian supermarket). I looked up how many carbs were in Rice Crispies and how many in this, and the Indian supermarket version is better.
View attachment 22130

View attachment 22129
Not sure what's going on with the amount of sodium in this, has to be wrong, as table salt is only 40% sodium by weight.

I worked it out to be 91.8 calories, 2.1g carbs I'm not confident that I've calculated this correctly as the numbers on the back of the Bhel mamra packet are somewhat dubious.

Ingredients:
60g butter
60g dark chocolate
25g ground almonds
25g Bhel mumra (Indian puffed rice)
12 Montezuma 100% dark chocolate buttons (for garnish)
Melt the butter and chocolate in the microwave, stir in the ground almonds, then the puffed rice. Split into 12 equalish portions and put into fairy bun cases, stick a chocolate button on top as a garnish and allow to set.

They tasted nice, but very rich. I won't be eating more than one every couple of days, and the bhel mumra isn't as crisp as using rice crispies - I'm guessing the sugar coating in the latter helps it retain it's crispiness.

Sodium is usually given in mg rather than g if it's given as sodium not salt. So it could be 59mg (which would be about 0.15g of salt) if there isn't salt added.