INGREDIENTS:
150 g water
2 eggs
60 g butter
115 g Jati Rice Flour
50 g ecoBrown’s Wholegrain Rice Powder
30 g tapioca starch
20 g potato starch
30 g corn starch
1 tsp salt
50 g sugar
5 g yeast
1 tablespoon maltose
Pumpkin seeds for topping
METHOD:
1. Mix everything together for 20 minutes with a mixer, transfer batter into a 5 x 5 inch baking tray. Sprinkle pumpkin seeds on top. Let proof for 30 minutes.
2. Bake in preheated oven of 170ºC for 45 minutes – 1 hour until cook.