STEPS
INGREDIENTS
I have yet to find banana leaves cupcake liners so I buy the frozen kind and cut them large enough to fit cupcake size liner (use a cupcake liners as template if you have trouble freehand cutting)
Clean and soak them in water.
Bisquick
Corn flour
Rice flour
Salt
Baking powder
Sugar
Incorporate dry mix
At about this time start preheating your oven to 375o
Eggs
Sour cream
Cream cheese
1/3 slice
Incorporate in mixing bowl
Coconut milk add this
Slowly add little by little amount of the dry ingredients
Salted duck eggs
Slice in the middle to cut in half
Line your cupcake pans with the banana leaves
Pour in the batter
Add small teaspoon scoop of salted egg and cream cheese on the center like so..
Salty egg is quite strong so if you are using miniature cupcakes make sure the scoop is lessen and adding the cream cheese to it will minimize the salty taste and balances the flavors just right.
Bake for 30 min or until top is golden brown
Top with dry coconut and enjoy!
- 1.0c Bisquick mix
- 1/2c Corn flour
- 1/2c Rice flour
- 2.0c Sugar
- 2.0tsp Salt
- 2.0tsp Baking powder
- 2.0tsp Vanilla
- 8.0oz Sour cream
- 8.0oz Coconut milk
- 8.0oz Cream cheese
- 4.0 Salted duck eggs
- Banana leaves
- 8.0 Eggs