I used chickpeas, which are high in potassium. We reduced the use of sugar by using natural sugar from bananas.
Calories
825kcal
Carbs
70.6g
Protein
21.5g
Fat
50.8g
Sodium
91.6mg
Ingredients
Main
Others
Soaked Chickpeas(100g), Banana(1½pcs), Unsweetened Cocoa Powder(3g), Dark Chocolate(30g), Almond Powder(50g), Egg Yolk(1pcs), Milk(130g), Cooking Oil(10ml), Sliced Almonds(1g), Chickpea Cooking Water(50ml), Unsweetened Whipping Cream(50g), Oligosaccharide Syrup(15g), Banana(½pcs)
Finding these ingredients in the US
- Oligosaccharide SyrupKorean oligosaccharide syrup. Light corn syrup or honey gives a similar sheen and mild sweetness.
Nutrition Facts
Per 100g of main ingredientsBanana
- Contains natural sugars (14g) — provides quick energy for daily activities
- Rich in potassium (360mg) — helps balance sodium and supports muscle function
Milk
- Rich in calcium (120mg) — a key building block of bones and teeth
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Boil the soaked chickpea in boiling water (3 cups) for 30-40 minutes and drain, and cool the chickpea-boiling water (50ml) slightly and place in the fridge.
🔍Finely blend the boiled chickpea, banana (½), unsweetened cocoa powder, dark chocolate, almond powder, egg yolk, and milk to make the batter.
🔍Heat cooking oil (10ml) in a medium-heated pan, add the batter sized to fit a cup, and grill both sides golden.
🔍Remove the chickpea water from the fridge and whip, whip the unsweetened whipping cream with oligosaccharide syrup, then mash the banana (½) and mix evenly.
🔍Mix all the chickpea water and unsweetened banana cream from ④, and thinly slice 1 banana.
🔍Layer the baked cake sheet → thinly sliced banana → cream repeatedly in a glass and top with almond slices.