steamed sponge stick rice black glutinous rice has a different texture with a type of steamed sponge other tend to be more mild and soft. Interested to immediately try at home, right?
Chicken eggs 4 grains
Granulated sugar 175 grams
Dake emulsifier/SP ½ tsp
Black glutinous rice flour 100 grams
Flour 150 grams
Thick coconut milk 150 ml
Margarine 100 grams, melt
- Beat the eggs, sugar and SP until fluffy white
- Enter the glutinous rice flour and flour slowly while stirring fold using a spatula from top to bottom
- Pour the coconut milk mixture and the margarine little by little while stirring until blended.
- Put the dough in the setakan curved bersemir cooking oil
- Steamed until cooked for 20 minutes. Lift, cut into pieces and serve.
Tips: Sift the flour mixture before placing in the dough so that the dough becomes smooth and not berbintil. When entering the glutinous rice flour into the dough already expanded, should be inserted slowly while stirring using a spatula by folding, not stirring, so that the air volume which has already been formed to stay awake.