Ingredient A:
170ml water
2 tsps instant yeast
2 tsps SP cake stabilizer
Ingredient B:
4 eggs
70g caster sugar
Ingredient C:
180g pau flour
80g instant brown rice powder
Utensil & material needed:
10 pcs paper cups (3.5 X 4.5cm) fit into muffin moulds
Method:
1. Combine ingredient (A) and whisk till white. Add in ingredient (B), beat till well blended in.
2. Add ingredient (C) into no. (1), mix well. Cover with a piece of dry cloth, proof for 30-40 minutes.
3. Spoon no. (2) into prepared moulds. Coat small knife with oil and then sugar. Slit through with the word of Y(the sugar once melted will help to break the fatt koh into a smiley face).
4. Steam over rapidly boiling water using high heat for 20 minutes. Test with a bamboo pick, it should come out clean. Remove paper cups from moulds, cool on a rack.
材料A：
清水170毫升
酵母 2茶匙
蛋糕稳定剂（SP）2茶匙
材料B：
鸡蛋4粒
幼糖70克
材料C：
包粉180克
即食糙米粉80克
用具：
3.5x 4.5cm纸杯（套上糕模）10个
做法:
1. 材料（A）打发至变白后，加入（B）料一起打至均匀。
2. 将（C）料加入（1）搅拌均匀，以一块干净的布盖着，发酵30至40分钟。
3. 将（2）拌匀，倒入纸杯中至满，将一把小刀搽上食油后沾上粗糖，然后将刀插入面糊底部，割“人”字形（当糖溶解时会将糕的表面撑裂成盛开的花朵状）。
4. 排在已煮滚开水的镬，以大火蒸20分钟后，打开盖子以竹签插入糕的中央，如果不粘竹签即已蒸熟，取出后脱出糕模，放在网架待凉。
