Hello everyone...
Blossom Cupcakes are confectionery made from rice flour, wheat flour and cassava tapai which are cooked by steaming and are shaped like bowls and bloom at the ends. Cupcakes are one of the most popular wet cakes in Indonesia. These cakes, which are usually sold in traditional markets, were introduced by immigrant from South China, who later experienced indigenization. The original Chinesse cake is called huat kue (fa gao).
The main ingredient is rice flour mixed with a little wheat flour. Tapai cassava and sugar are also added as a flavoring. This dough after being given cake developer (such as baking powder) then steamed.
The sweet and and slightly chewy taste of the cupcakes is quite unique and tasted delicious on the tongue. Make this cake is quite easy and funny, lets follow this step below :
INGREDIENT :
350 g Rice flour
60 g Flour
250 g Fermented cassava
650 ml Warm water
350 g Sugar
2 tsp Baking powder
Colourants
Grated Coconut Garnish
HOW TO MAKE :
1. Mix fermented cassava and 300 ml warm water, knead for 10 minutes until smooth.
2.Add sugar gradually and continue kneading for 5 minutes to combine thoroughly.
3. Add in all flour and baking powder, knead again until dough feels lighter.
4. Pour in the remaining warm water bit by bit, whilst continue kneading.
5. Divide dough into several parts and colour as preferred. Leaves to stand for 20 minutes.
6. In the meantime, heat up cake molds in a steaming pan with water already boiling inside. Ensure that the lid is covered with cloth, to prevent water droplets from steaming ruining the cake surface.
7. After the dough has rested, stir and pour in coloured dough into cake mold up to the brim.
8. Steam for 20-25 minutes with the lid on. Refrain from checking before the time is up to allow the cake surface to blossom or break open perfectly.
