Page 38 - BACGG CNY Flipbook V2 03032021

Fat Tai Recipe (Blossom Cupcakes)

Ingredients
1 box Betty Crocker's lemon cake mix with pudding mix included. The regular
yellow cake mix does not include a pudding mix.
1 Chinese rice bowl glutinous rice flour; the green bag
1 Tablespoon Sugar
1 Chinese rice bowl cold water
3 Eggs
1 Tablespoon Oil

• 6-cup cupcake pan. The 12 cupcake tin is too large to steam in a wok.
Can also steam in a large pot with a cover.
• Mix all ingredients together well....preferably no lumps.
• Start your covered pot/wok boiling in water (high fire). Be sure to fill pot
with plenty of water.
• Use paper cupcake liners. Fill mixture almost to the top, but not quite to
top. Place cupcake tin in pot/wok.
• Cover pot/wok. Steam for about 15 min. for cupcakes. Maintain high fire.
• Use toothpick for test. Don't lift cover before done or cake may not
blossom into a flower. However, until you know how much water you have
left, keep an eye on your steamer.

Optional: You can also use a cake pan and steam for 30-35 minutes. It will also
be one huge blossom, then cut into pieces.

Have boiling water ready. Due to cakes are steaming at a high heat, the water
will evaporate quickly, so you may need to add boiling water during the cooking
process after about 15/20 minutes of steaming.

Recipe shared by S. Loui