Beary Crispy Shanghai Butter Rice Cakes by Aflouryspace

Ingredients

• 185 g milk
• 40 g melted butter
• 75 g sugar
• 4 g salt
• 1 tsp vanilla extract
• 15 g egg
• 135 g glutinous rice flour
• 10 g rice flour
• 30 g tapioca starch
• 2 tbsp butter (for molds)
• 2 tbsp demerara sugar (for molds)

Instructions

1. Grease the bear molds thoroughly with butter, then coat with demerara sugar, tapping out any excess.
2. Whisk together the milk, melted butter, sugar, salt, vanilla, and egg until smooth.
3. Sift in the glutinous rice flour, rice flour, and tapioca starch, whisking until the batter is completely smooth.
4. Cover the batter and let it rest for 20 minutes.
5. Preheat your oven to 210°C.
6. Pour the batter into the prepared molds and bake at 200°C for 5 minutes.
7. Reduce the oven temperature to 180°C and continue baking for 22 minutes until the edges are golden and crispy.
8. Unmold immediately and allow to cool slightly on a wire rack to achieve maximum crispiness.