Saturday, 5 April 2014

Chocolate Pontikege by Michelle Tan



Chocolate Pontikege by Michelle Tan

Ingredients-
1. Glutinous rice flour 110g
2. Tapioca flour 5g
3. Baking Choco chips 20g
4. Medium size egg x 1
5. Full cream milk 50ml
6. Cocoa powder 7g (or 1.5 tsp)
7. Melted butter 30g
8. Sugar 30g
 
Method
1. Sieve the glutinous rice & tapioca flour together and leave in big bowl for mixing later
2. Pour melted butter, cocoa powder, sugar and beaten egg into flour and mix well
3. Add in milk gradually and mix well. Ensure all lumps are gone while mixing
4. Add in baking choco chips and have a final round of hand kneading. It should look like a soft dough at this stage. Make sure it's not too sticky. If too sticky, add in more glutinous flour to balance the moist. Once it's ok, wrap it up and put in fridge for approx 15 mins
5. Preheat oven at 180 Deg C
6. Take dough out from fridge and roll them into approx 14-16 lil' balls, place on a baking sheet
7. Bake at 180 Degree C

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