Do you love black sticky rice like a cigarette? If so, jump right into this new recipe to make the perfect Cupcake with black rice and coconut cream!
Ingredient
4 egg yolks
30g of fine powdered sugar at room temperature
40g of vegetable oil filtered (can be replaced with canola oil)
20g coconut cream milk
25g of baking powder is ready
50g brown rice powder, ready to use
Make egg cream
4 egg whites
1 teaspoon whipped cream powder
100g of powdered sugar
Make a cake
400 ml of cold whipping cream
2 tablespoons of fine powdered sugar
40g instant custard milk powder
3-4 tbsp of coconut cream milk
Cake decoration
200ml whipping cream (if desired)
1 tablespoon powdered sugar (depending on taste)
1-2 drops of food dye
Dry coconut rice
STEPS OF MAKING CUPCAKE CAKE COOKING COCONUT
Make the cake
In a mixing bowl, smooth egg yolks and powdered sugar. After mixing, add vegetable oil and continue whisking.
Add coconut milk and beat until smooth.
Divide the glutinous rice flour and the rest of the dry ingredients into 2 parts and add one by one to the above mixture, mixing until smooth. Set aside the mixture.
In another clean bowl, beat egg whites until lather. Add the whipped cream and beat until the whipped cream is smooth enough for you to pull the pyramid shape.
Gradually add the fine powdered sugar, beat until the custard mixture can pull into small, slightly frozen cones.
Add 1/3 of the egg white mixture to the egg yolk mixture. Hit evenly.
Gently pour the remaining egg white mixture into 2 parts, smoothing until there are no white spots.
Pour the dough into the cupcake liner and place them on the baking sheet. Lift the tray about 10cm away from the table top and release the tray. This action helps to remove air bubbles in the dough to avoid holes on the surface of the cake.
Bake at 160 ° C for 15-20 minutes. The cake will swell and ripen to golden brown. Let the cake cool completely before filling it in. When the cake cools, it will flatten a little.
Making human
Make a filling by evenly whisking whipped cream, powdered sugar, and custard until it flakes into cream, firm enough for you to pull into creamy tops.
Gently pour in the coconut cream milk gradually.
Transfer the mixture into an ice cream catcher bag (it will be a bit loose) and fill the cupcakes with filling.
Cake decoration
In a clean cup, whip whipping cream with powdered sugar and food coloring to give the cupcake a rose shape.
Sprinkle dry coconut over the cream and serve when cold.
Posted with permission from thedomesticgoddesswannabe.com
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