Raspberry Cupcake Recipe and Production Method

Abstract

OCR 10KL (26 / 06 / 2569) The raspberry cupcake recipe includes a topping layer made with coconut milk and flour. The base of the steamed rice cake is made with rice flour, sugar, and salt, while the bottom layer contains raspberries and rice flour. Tapioca starch and palm sugar are used in the production of the Thai steamed pudding, which involves blending raspberries until smooth and then straining them. For the raspberry juice, put cornstarch and rice flour in a bowl, then add palm sugar and mix well. Add water. Mix the raspberries together and strain to make a smooth paste. For the top layer of the dessert, combine the rice flour, coconut milk, and sugar. Mix the sand and salt together and strain to make a smooth paste. Place the steamer container on the stove over high heat and wait until... In a hot cup, pour the prepared cupcake mixture into the bottom cup. Then pour the top layer of the cupcake batter, which is... Fill the cups completely with the batter. Steam the cakes until cooked. Remove the steamed cakes and let them cool before serving.

Claims

OCR 10KL (26 / 06 / 2569) 1. The raspberry cupcake recipe includes: The top layer is for the Thai-style steamed pudding, and it has the following ingredients: Coconut milk 15% by weight. Rice flour, 10% by weight. 10% granulated sugar by weight 5% salt by weight For the bottom layer, which is for making the steamed rice cakes, the ingredients are as follows: 30% raspberries by weight. Rice flour, 10% by weight. 10% tapioca starch by weight. Palm sugar, 10% by weight.

2. The manufacturing process for raspberry cupcakes, as per claim 1, involves the following steps: A. To make the bottom layer of the cupcake, blend the raspberries until smooth, then strain the mixture through a cheesecloth. Remove the pulp, leaving only the raspberry juice. B. Pour the rice flour and tapioca flour into a bowl. Add the palm sugar and mix well, stirring until the mixture is smooth and uniform. Add the prepared raspberry juice from step A and mix well. Then strain the mixture to obtain a smooth starch solution. C. To make the top layer of the steamed rice cake, mix rice flour with coconut milk, sugar, and salt. Stir well. Combine all the ingredients and strain to obtain a smooth batter. D. Place the steamer container on the stove over high heat. Wait until the cups are hot, then pour in the batter. Add the bottom layer prepared according to step B, close the lid of the steamer and steam for 10 minutes. Then add the batter for the top layer. Fill the prepared mixture into the cups until full. Steam the cakes for another 10 minutes. Once the cakes are cooked, remove the steamer. Remove from the oven, take the cups of dessert out and let them cool before serving.