Main Ingredients:
Glutinous Rice Flour: 43g; Milk: 20g; Cornstarch: 2g; Granulated Sugar: 40g.
Additional Ingredients:
Corn Oil: 22g; Eggs: 2; Dried Fruits: as needed.
Taste: Sweet; Technique: Baking; Time: 30 minutes; Difficulty: Advanced.
Chiffon Rice Cake Cooking Steps
Separate Egg Yolks and Whites
Add Milk and Corn Oil to Egg Yolks
Mix Well
Sift in Glutinous Rice Flour
Fold in Evenly
Add Granulated Sugar to Egg Whites in three portions and beat. Preheat the oven to 150 degrees Celsius
For the final sugar addition, mix with cornstarch and beat the egg whites until stiff peaks form
Take 1/3 of the egg whites and fold into the egg yolks gently
Pour the egg yolk mixture into the egg whites
Fold in gently
Pour into a clean cupcake mold
Top with dried fruits. For better texture, place the dried fruits in the mold before pouring the cake batter!!! Bake in the lower rack of the oven at 150 degrees Celsius for 20 minutes
Once the time is up, remove and cool the cake upside down
