Main Ingredients

8 soft paper cups with a diameter of 5cm at the bottom 3 egg yolks

2 egg whites 45g of sugar

23g of corn oil 20g of milk

65g of water-ground glutinous rice flour A few drops of lemon juice

Steps to Make Sticky Rice Cupcakes

1.? Mix corn oil and milk thoroughly

2.? Add 20g of sugar to the egg yolks and beat until the sugar is fully dissolved and the yolks are thick and light in color

3.? Add the lemon juice to the egg whites, add 30 grams of sugar in two additions, and beat until nearly stiff

4.? Add a small amount of beaten egg whites to recipe 2 and mix well, then pour all of the egg whites back into the remaining egg whites and mix until evenly distributed

5.? Add the glutinous rice flour in two batches and cut the mixture well

6. Slowly pour in the milk and corn oil mixture from recipe 1, and quickly cut and mix well to form a cake batter

7.? Fill the paper cups with the cake batter in a continuous mold about 9 minutes full

8.? Preheat oven to 160 degrees Celsius, upper and lower heat, medium level, about 35 minutes, immediately remove from the mold and place on a cooling rack to cool, it will shrink slightly when it cools thoroughly