Another interesting creation after Sticky,
chewy nutty biscuit 笑口餅. The outside of this cup
cake is like a short bread, really light and short, the inside is sticky and
chewy, very big contrast in texture.
1. Preheat oven to 170˚C.
2. Ingredients:
180gm sticky/glutinous rice flour
50gm brown sugar
2 tsp baking powder
150gm soft butter
3 eggs
~ 30gm milk
3. Mix flour, sugar and baking powder
together, add in beaten egg and softened butter, mix well. Add milk until you
get a thick paste.
4. Whisk by hand or use an electric whisk,
work the cake mix until lighter in colour, about 2 minutes by electric whisk.
5. Spoon into cup cake moulds, bake until
golden and firm, around 40 minutes.
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