With half a bag of glutinous rice flour left behind after making Lunar New Year desserts, my mind went to explore other ways of using it. This Yorkshire pudding is as light and crispy as usual, but the middle is uniquely sticky!
Glutinous rice flour
Yorkshire pudding Glutinous rice flour
Yorkshire pudding Glutinous rice flour
Yorkshire pudding Glutinous rice flour
Yorkshire pudding
1 egg
50 milk (or water)
40 glutinous rice flour
pinch of salt
1. Mix ingredients, brush a muffin tin with oil, preheat for 2 minutes at 220˚C.
2. Pour mixture to 1 cm high in muffin tin, bake at 220˚C until golden brown, around 13 minutes.
3. Add sweet filling in the middle (red date paste, black sesame paste)
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