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Active ingredients:.
500g rice flour (~ 17.6 oz).
1 bowl tapioca starch (100g) (~ 1 US mug).
1 bundle active/instant completely dry yeast 7g (~ 1/4 oz) (eg. Fleischmann's).
400ml coconut milk (~ 13.5 Fl.oz.).
1 1/2 bowl sugar (300g) (~ 1 1/2 United States cup).
2 dish warm water (~ 2 US cup).

Crucial note:.
** Do NOT use sweet/glutinous/sticky rice flour **.
** Do NOT use baking powder rather than yeast **.
** For far better outcome please use molds in little dimension and steam simply 1/4 mug of the batter (60ml) for each cake.
** The cakes taste the most effective fresh steamed. They typically transform hard by winter. In that situation, just microwave the cakes 15 secs prior to offering (or steam again for 2-3 mins).
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Vietnamesische Gedämpfte Bienenwabenkuchen.
Zutaten: (20-25 Kuchen).
500g Reismehl ** bitte kein klebriges Reismehl verwenden **.
100g Tapiokastärke.
7g Hefe.
400ml Kokosmilch.
300g Zucker.
450ml warmes Wasser.
Kokosmilch und Zucker in einem Topf leicht erwärmen bis der Zucker aufgelöst ist. Reismehl, Tapiokastärke und Hefe in einer Schale vermischen. Das Wasser hinzufügen und zu einem Teig verarbeiten. Diesen ca. 10 minutes gut durchkneten und dann das Kokos-Zucker-Gemisch hinzufügen. Alles mit einander verrühren bis der Teig sich aufgelöst hat. Etwa 1,5 h gehen lassen.
Den Teig in die Förmchen füllen (~ 60ml each Kuchen).
10 – 15 minutes dämpfen.
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You could purchase a food cleaner below.

Soundtrack:.
Guitar Solo – "Em về tinh khôi".
Vietnamese folk-song of the South: Cow Cake Folk-song.

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