|If you use fresh matcha powder the green colour will be nicer because it will be evenly green and not in patches like this. You will see this when you fold in the powder.|
Tuesday, 1 July 2014
Steamed green tea cupcake with red bean filling
After baking muffins in the Airfryer for many times I have exhausted my utility and satisfaction. So I decided to go back to steaming cupcakes which I tried before and failed. This time, my third attempt, I managed to succeed.
Here goes the green tea cupcake recipe!
Taken almost entirely from Nami of justonecookbook, who is so talented and so helpful!
Makes ~7-8 silicon cupcakes
1) Preheat a wok of water at medium high heat.
2) In a large bowl, whisk eggs and oil together.
3) Add yoghurt and honey and mix well.
4) Add sugar and mix thoroughly.
5) Sift flour and baking powder together.
6) Add egg mixture to flour mixture. Mix well with spatula gently and efficiently without introducing air. Aim for less than 15 strokes. The lesser the better. If you need more strokes, do it but at the end drop the bowl a few times on the tabletop to get rid of air bubbles.
6) Add matcha powder and mix well again gently without introducing air. Make sure there are no flour patches left else you will still see the flour in your cupcake after they are done.
7) Fill 1/3 of silicon cup, add your filling (about 1 teaspoonful) and top up with batter till 3/4 full.
Note: aim for equal height of batter below and on top of filling so that the filling stays in the middle after it's done.
8) Put into wok, cover loosely with aluminium foil to prevent condensation from lid to fall on cupcakes and put on the lid.
9) Steam for 8 min, switch off fire and check with toothpick. If it comes out clean it's done.
10) Remove from wok and silicon cup to cool on rack.