Rice flour steamed cupcake (kue mangkok)

Ingredients

1)FERMENTED CASSAVA (TAPE SINGKONG):

• 500 g of cassava, peel and cut as preferred
• 2-3 tablet of "tape" culture (this is yeast which specially used for this fermentation), crush until powdery

2)RICE FLOUR STEAMED CUPCAKE (KUE MANGKOK):

• A: 125 g fermented cassava
• 175 g granulated sugar or grated palm sugar or combination of the two
• mix it well
• B: 200 g rice flour
• 200 ml cool water
• mix it well and keep it aside
• C: 150 ml water
• 75 g granulated sugar
• boil until all sugar dissolved
• D: 100 g all purpose flour
• 150 ml soda drink
• 1 teaspoon baking powder
• food coloring paste

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Preparation

• 1)FERMENTED CASSAVA (TAPE SINGKONG):
  Steam cassava until cooked, app 30 minutes. Take it out of the steamer and let it cool and dry. Place it in a container (with a lid), then sprinkle the culture powder on it evenly. Do it until all the cassava covered with the white powder of yeast. Put the lid on and store it in a warm room. Wait for 2-3 days and check for the alcoholic smell. The longer we store, the more alcoholic the product is. The taste should be combination of sweet, sour and alcoholic. It can be consumed directly or used as an ingredient for cake or other snack.
• 2)RICE FLOUR STEAMED CUPCAKE (KUE MANGKOK):
  Place the boiled C in a mixing bowl and then add all purpose flour little by little while mixing it with a wooden spoon. In another mixing bowl, mix and knead A and B until it does not stick. Add the mixed all purpose flour and keep mixing it. Add baking powder and mix it well. Pour the soda drink little by little while mixing it. Shift the batter and then divide into 2 and add food coloring to each of the portion. Preheat the mould by placing it inside the steamer. Pour the batter into the mould app. 3/4 of height. Steam for 20minutes.