Rice flour steamed cupcake recipe (kue mangkok)

Ingredients

• 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
• 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