white granulated sugar
Corn oil (butter, coconut oil)
How to Make Q-Ball Mara Cake
Boil water and stir in white and brown sugar, making sure to get all the sugar to melt!
Lower the water temperature to below 38 degrees before adding the yeast, be sure to lower the temperature, the water is too hot for the yeast to be invalidated, then add the sifted tapioca flour Mix well with the flour. Sift afterwards!
It’s about this viscous consistency.
Put the mixed batter in a 28 degree fermenter for about half an hour, this is fermented. If you see too many big air bubbles, stir it with a whisk to expel the big air bubbles, you can sieve it again.
Pour the sieved batter into the mold, pour it into 7 minutes, then rise for 10 minutes. Cover the mold with plastic wrap and insert a few holes.
Put hot water on the pan and steam for 30 minutes, let it cool a little and then you can take off the mold. (Steps are similar to steaming steamed buns, also steamed do not immediately open the lid, a little open the lid to allow hot and cold air exchange)
It’s also very delicious after it cools down, and it’s really very bouncy;
I’m not sure if this is the case.