Cupcakes (without Tape)

150 g rice flour
80g medium/multipurpose protein flour
160 granulated sugar (you can add more if you like it really sweet)
320 ml coconut milk (1 small pack of instant coconut milk + water, 320 ml total)
1 tsp yeast (fermipan, mauripan, saff etc.)
1/3 tsp salt
1/2 tsp baking powder
1/2 tsp vanilla
1 pandan leaf cut into 2

Prepare a cupcake mold / tray cake mold. No need for oil.
Cook the sugar, coconut milk, salt and pandan leaves until the sugar dissolves and boils. Turn off the heat, strain, cool.
Mix rice flour, wheat flour, vanilla and yeast. Pour in the sugar solution, stir until smooth and there are no lumps. Let stand 45 minutes. Add baking powder. Stir until well blended.
Prepare the steamer. Heat until the water boils and steams a lot.
Pour the mixture into the mold until it is almost full. Steam for 15 minutes over high heat. Remove from the steamer. Let it cool then remove from the mold. The cake sticks to the mold a bit because it wasn't smeared with oil. Pick one side with a toothpick to remove the cake from the mold. Serve with a sprinkling of grated coconut

1. Make sure the yeast and baking powder can still function properly
2. Heat the steamer for about 7-10 minutes before the dough finishes resting so that the dough doesn't have to wait too long before it's steamed
3. After the dough is finished resting and mixed with baking powder, stir the dough until the air bubbles in the dough are completely gone.
4. Pour the mixture just before entering the steamer. Or if you want the mold, you can put it in the steamer and heat it for a while and then pour the mixture into the mold directly in the steamer. I've tried both and the results are the same, the important thing is not to let the dough queue in the mold and don't forget to always stir the dough every time you want to pour it into the mold.
5. Use high heat when steaming

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