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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 Can Be An Easy Thing To Follow.
Healthy eating is now a lot more popular than before and rightfully so. Poor diet is a leading factor in health conditions such as heart disease and high blood pressure which can put a drain on the economy. While we’re constantly being advised to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not beneficial for us. People typically assume that healthy diets require a great deal of work and will significantly alter how they live and eat. It is possible, though, to make some minor changes that can start to make a good impact on our daily eating habits.
To see results, it is definitely not a necessity to drastically modify your eating habits. It’s not a bad idea if you wish to make considerable changes, but the most important thing is to step by step switch to making healthier eating choices. Sooner or later, you will probably discover that you will eat more and more healthy food as your taste buds become accustomed to the change. Over time, your eating habits will change and your new eating habits will entirely replace the way you ate before.
Therefore, it should be somewhat obvious that it’s not difficult to add healthy eating to your life.
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 achieve that.
The ingredients needed to make Steamed Rice cup cake:
- Use 250 grams rice flour
- Provide 250 grams jaggery (Make it syrup)
- Prepare 200 ml water (for jaggry syrup)
- Provide 1/4 tsp Cardamom powder
- You need 1 tsp Baking powder
- Take 1 tsp vanila essence
- Take 6-7 cashew nuts for garnishing
- Prepare 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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