Kanom Tuay Foo (Jasmine Sponge Cakes)



¾ cup rice flour

1/3 cup sugar

½ teaspoon baking soda

1 drop of red or yellow food coloring

½ cup scented jasmine water


Combine the rice flour, sugar and baking soda thoroughly in a bowl. Add the food coloring to the jasmine water and stir to combine thoroughly, then add to the bowl of dry ingredients and stir until the batter is smooth.

Arrange eight tea cups in a large steamer or use a muffin pan that fits into the steamer.
Steam the cups uncovered for 2 minutes to heat them then pour in the batter and cover the steamer. Steam on high heat for 15 minutes.

Remove them from the steamer and allow to cool for 5 minutes. Turn the steamed cakes out of the cups and serve warm or cool.

1 comment:

Linda said...

Can you clarify for me that this is "regular" rice flour, and not sweet/glutinous rice flour?