Ingredients
Ingredients:
- 150 grams Rice Flour
- 35 grams Wheat Flour
- 160 grams granulated sugar
- 2.5 grams Instant Yeast
- 2.5 grams Baking Powder
- 320 ml Coconut Milk (Medium Thickness)
- Food coloring as needed
- 1 pack Instant Coconut Milk (65 ml) diluted in 300 ml of water
Equipment:
- Scales
- Mixing Bowls
- Steamer
- Cupcake mold
- Stove
The Steps
How to make :
- Mix rice flour, wheat flour, sugar, instant yeast and baking powder.
- Stir using a whisk until evenly mixed.
- Add coconut milk little by little while stirring well.
- Let the dough rest for 20-30 minutes, covered with a cloth or plastic wrap (make sure no excess foam forms)
- Stir the mixture again to remove air.
- Divide the dough, and add enough coloring (optional)
- Pour into molds (no need to grease the molds)
- Immediately steam the mixture for 15 minutes, make sure the steamer is evenly hot.
- Remove the cake from the steamer and cool.
- Once cool, remove the cake from the mold by pressing the sides of the mold.
Note:
- Make sure the steamer is really hot, and cover the steamer with a cloth
- During the proofing process, make sure that no foam forms in the dough
