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Before you jump to Steamed Rice cup cake recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
Choosing to eat healthily provides incredible benefits and is becoming a more popular way of life. Poor diet is a contributing factor in illnesses such as heart disease and hypertension which can put a drain on the economy. Although we’re incessantly being encouraged to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. Most people typically believe that healthy diets demand a lot of work and will significantly alter how they live and eat. In reality, however, just making a few modest changes can positively impact daily eating habits.
One way to deal with this to start seeing some results is to understand that you do not need to change everything at once or that you need to altogether get rid of certain foods from your diet. Even more crucial than wholly modifying your diet is just substituting healthy eating choices whenever possible. As you become accustomed to the taste of healthy foods, you will see that you’re eating more healthily than you used to. As with many other habits, change happens over a period of time and when a new way of eating becomes part of who you are, you will not feel the need to revert to your old diet.
As you can see, it’s not at all hard to begin integrating healthy eating into your daily lifestyle.
We hope you got insight from reading it, now let’s go back to steamed rice cup cake recipe. You can have steamed rice cup cake using 8 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to prepare Steamed Rice cup cake:
- Get 250 grams rice flour
- Get 250 grams jaggery (Make it syrup)
- Use 200 ml water (for jaggry syrup)
- Prepare 1/4 tsp Cardamom powder
- Use 1 tsp Baking powder
- You need 1 tsp vanila essence
- You need 6-7 cashew nuts for garnishing
- Provide 1-2 tsp dry coconut powder for garnishing
Steps to make Steamed Rice cup cake:
- Put the rice flour and jaggry syrup and all ingredients mixing a bowl mix well and become a thick bettar
- Cover in to 20-30 minutes after 30 minutes pour into cupcake mold and steam in a idli steamer for 15 -20 minutes cooked and remove a mold and take paper cups and garnished by cocounut powder and cashew nut and serve.
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