This brown sugar cupcake is a variation of the cupcakes with the attribute of the ensuing cupcakes being brownish in shade as a result of the kind of sugar used is palm sugar, which may also be changed with brown sugar or palm sugar in response to style, which can nonetheless produce a scrumptious cupcake. brown.
INGREDIENT :
175 gr rice flour
175 ml chilly water
100 grams of soppy cassava tapai
150 gr palm sugar
75 gr wheat flour
50 gr sugar
125 ml boiling water
125 ml glowing water/gentle drink
1 tsp baking powder
HOW TO MAKE :
1. Combine rice flour with chilly water whereas kneading till the flour feels moist, cowl with plastic, put aside.
2. Combine tapai and palm sugar, stir till easy with a fork/hand, put aside.
3. Pour boiling water on flour whereas stirring till easy, put aside.
4. Enter the combination of palm sugar and granulated sugar into the moist rice flour, stir, and knead till easy, about 10 minutes. Combine into the flour little by short while kneading till easy, sieve if essential.
5. Enter baking powder and soda water/gentle drinkstir properly.
6. Warmth the cupcake molds in a steamer the place the water is boiling. Pour the combination into the mould till it’s full. Steam for about 25 minutes till they break, don’t open the lid of the pot for the primary 20 minutes.
NB: Palm sugar may be changed with brown sugar or brown sugar in response to style.
