Coconut crusty chewy cupcake

There is just such a change in texture when normal wheat flour is replaced by glutinous rice flour in baking. The outside of the cake is crusty, very short like a pastry casting, while the middle is soft and slightly chewy. Can interchange coconut oil with butter for different fragrance.

(for 6 small cupcakes)

40gm glutinous rice flour

20gm cornstarch (or almond flour)

20gm brown sugar

a pinch of salt

1 tsp baking powder

50gm soft coconut oil

1 egg

10gm milk

bake at 170˚C for around 35 minutes

1. Mix flour with cornstarch and baking soda.

2. Whisk coconut oil with 15gm sugar, salt, yolk and milk until sugar dissolves.

3. Whisk egg white with 5gm sugar to firm peak stage.

4. Add flour into coconut mixture to form soft dough, gradually fold in egg white.

5. Divide into baking paper lined cupcake moulds, bake at 170˚C until firm to touch, around 35 minutes, or longer for more crusty outside.