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HOW TO MAKE STEAMED CHINESE MATCHA MUFFINS 绿茶发糕
POUND SWEET WINE YEAST INTO POWDER
1tsp SWEET WINE YEAST POWDER
COVER AND LEAVE FOR 48 HOURS AT ROOM TEMPERATURE 在室温下盖上放置48小时
200ml WATER
BLEND FERMENTED RICE WITH PANDAN WATER
STRAIN THE BATTER
COVER AT ROOM TEMPERATURE FOR 11 HOURS
1tbsp MATCHA POWDER
COOL DOWN BEFORE SERVING 冷却后再用