Ingredients
8
8 servings
- •⅔ cup light brown sugar, packed
- •¼ cup vegetable oil
- •¾ cup water
- •1 ¼ cups self-rising flour
- •¼ cup rice flour
- •4 teaspoons double acting baking powder
- •nonstick cooking spray, for greasing
- •8 fluted egg tart molds
- •1 steamer basket
Instructions
- Fill a large pot one third of the way with water and bring to a boil over high heat. Place a 2-tier steamer basket on top. Grease 8 3-inch fluted egg tart molds with nonstick spray.
- Add the brown sugar, butter, and water to a small saucepan. Cook over medium heat, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pot from the heat and let the mixture cool to room temperature, about 10 minutes.
- In a medium bowl, sift together the self-rising and rice flours and baking powder. Whisk to combine.
- Slowly fold the sugar syrup into the dry ingredients with a rubber spatula until evenly combined and no dry spots remain.
- Fill each prepared egg tart mold to the top with batter, about ¼ cup each.
- Working in batches if needed, place the molds in the steamer basket and cover. Cook for about 20 minutes, until the cakes rise and crack open. Do not open the lid while cooking or the cakes will not rise. Carefully transfer the cakes to a wire rack and let cool to room temperature. Remove the cakes from the molds before serving.
- Enjoy!
Nutritional Facts
Per 8 servings
- Calories: 210
- Carbohydrate: 35g
- Fat: 6g
- Fiber: 0g
- Protein: 2g
- Sugar: 17g
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