Macrobiotic 12: Making Macrobiotic Desserts and Snacks

1. The macrobiotic column introduces how to make desserts and snacks that use natural sweetness, such as grain syrup and dried fruit, instead of sugar.
2. Columnist Choi Doseon highlights brown rice rice cakes, sweet potato spread, plum pickle energy balls and pumpkin puree pudding as representative snacks.
3. The column stresses that steaming or slow cooking at low temperature is the basic method rather than frying, and advises avoiding refined white sugar.

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