Mostly we make porridge with this black sticky rice like the white rice . It’s believed to be safe for gluten-free diets. It has a purplish black color and when you make cake , it’s like you are using black cacao. Normally I make a pound cake with this but today I just want to bake it into muffin cups and garnish it with topping to my like.
Here is the recipe.
You’ll need :
200 gram black glutinous rice flour
50 gram all-purpose flour
200 gram unsalted butter, melted
5-6 tablespoon sugar
2 tablespoon powdered milk
¼ teaspoon baking soda
Preheat oven to 190 degrees C
Spray muffin tins with baking spray or grease with butter and sprinkle with flour.
In a bowl, combine the rice flour, all-purpose flour , powdered milk and baking soda. Set aside.
Beat the eggs and sugar till fluffy , about 10 minutes.
Pour the wet ingredients into the batter, whisk well. Add the melted butter. Whisk again until the batter is smooth and silky-looks.
Divide the batter into the muffin tins and bake each batch for about 10 minutes.
Serve it immediately with your desire toppings. You may add anything from cheese to Nutella or even Oreo on it. I put the Oreo on half way of baking. They all taste good.