glutinous rice flour
Water or milk
White sugar (for meringue)
White sugar (for egg yolk paste)
Tried making two types of glutinous rice flour cakes with different approaches, and this oil-free version, which also has a nice texture approach
Use the chiffon cake method, separating the egg whites and placing each in a grease-free, water-free bowl (it must be a grease-free, water-free bowl or the whites won’t whip up)
Add 20 grams of sugar, water or 100 grams of pure milk in the egg yolk basin and stir to emulsify, then sift 150 grams of glutinous rice flour (in 2 times) and mix evenly without white powder.
Beat egg white, 30 grams of sugar in three additions, beaten into a large fish-eye shape add the first sugar, beaten into a small fish bubble add the second sugar, slightly fine point add the third sugar, beaten into the picture on the shape of OK.
Add the whipped meringue to the egg yolk batter in three additions (using a Z or tossing technique)
Preheat the oven to 170 degrees for 10 minutes while the egg whites are whipping, then pour the batter into the cupcake molds.
Middle layer, bake at 170 degrees for 25 minutes, depending on your oven temperature.
It’s a ten-minute state.
Oil-free version out.