I am sure the Hokkaido chiffon cupcakes are not unfamiliar with many. Check out this step by step video tutorial to learn how to make these healthy Pumpkin Hokkaido Chiffon Cupcakes
Mix them up and put them to the steamer. (3) preheat a steamer with 12-13 greased cupcake cups, cover the cups & let them heat before used. (4) next, pour rice batter into hot cups then let them steam over high heat for about 25-30 minutes or till set
When I saw this DDMT steamed horlick cupcakes at Mui Mui's blog, I was wondering what is DDMT. lol, So eager to try it out but as my family dun drink horlick and I didn't want to purchase just for this cupcake so I shelve it aside
I always admire cupcakes be it steamed or baked which rises, crack or smile beautifully. Recently after my satisfactory attempt in making 'Nyonya Huat Kuih', I started looking back at the list of cupcakes which I have bookmarked to try
(Steamed Gula Melaka Sponge Cake). Unfortunately, the kiddos did not fancy much of these except for myself, so I had only made a 1-egg recipe to yield a 3 regular cupcake sized "mai lai ko". Pour the batter into 3 cupcake cases and let the batter rest for about 30 minutes. Steam the cupcakes over high heat for about 15~20 minutes. Pour the batter into 3 cupcake cases and let the batter rest for about 30 minutes. Steam the cupcakes over high heat for about 15
Pour batter into the cupcake cases evenly and gently bang the muffin pan to release air bubbles. These cakes are made by using the egg separation method but you don’t have to steam bake them like in my previous post – Yogurt Blueberry cake that I shared 3 years ago