Kanom Tueoy Foo
Kanom Tueoy Foo
Ingredients
flour, rice: 1 1/2 29
sugar: 1/2 29
water, jasmine: 3/4 29
yeast: 1 1/2 31
flour, rice: 1 1/2 29
sugar: 1/2 29
water, jasmine: 3/4 29
yeast: 1 1/2 31
Dish Type: Dessert
Country: Nepal
Difficulty: Easy
Cooking Time (minutes): quick (30 minutes or less)
Steps
1. Mix rice flour, sugar and jasmine water (jasmine water should be added a little at a time during mixing).
2. Add yeast to the mixture. heat small cups in a steamer (or use muffing pan). Spoon mixture into the cups; cover and steam for 25-30 mn.
3. Remove cupcake from each cup and cool for 2-3 mn before arranging for serving.
1. Mix rice flour, sugar and jasmine water (jasmine water should be added a little at a time during mixing).
2. Add yeast to the mixture. heat small cups in a steamer (or use muffing pan). Spoon mixture into the cups; cover and steam for 25-30 mn.
3. Remove cupcake from each cup and cool for 2-3 mn before arranging for serving.
Source
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines