INGREDIENTS

• • Banana leaves for lining the cupcake pan
• • 4 Tbsp unsalted butter, softened + melted butter for brushing
• • 1 cup sugar
• • 1½ cup coconut milk
• • 2 Tbsp vegetable oil
• • 3 eggs, room temp, beaten
• • 1½ cups rice flour, sifted
• • ½ cup all purpose flour, sifted
• • 1 Tbsp baking powder
• • 2 Tbsp Aiya Culinary Grade Matcha, sifted
• • ½ tsp salt
• • Toppings: salted duck egg, unsweetened coconut shreds, cheddar cheese

DIRECTIONS

• 1. Using an electric whisk, cream together melted butter + sugar for 1-2 minutes.
• 2. Pouring slow + steady, add coconut milk to the creamed butter. Then pour in the vegetable oil + egg. Mix until evenly combined.
• 3. In another bowl, combine rice flour, baking powder, salt, + Matcha. Hand whisk until well combined.
• 4. Gradually add the dry mix to the wet mix while stirring. Mix well until you get a light, thin batter. Do not overmix.
• 5. Cover the batter w/ plastic wrap then let it rest in the fridge for 15 min.
• 6. Preheat the oven to 400°F.
• 7. Line cupcake pans w/ banana leaf. It’s okay to have 1-2 inches protruding from the sides, but trim excess off. Brush the banana leaves w/ melted butter.
• 8. Bake at 400°F for 12 min. Remove from oven + lightly brush the tops w/ melted butter. Add toppings (salted duck egg or coconut).
• 9. Rotate the pan for even baking, + return it to the oven for another 8-10 min. Remove from oven when edges are slightly brown + after checking for doneness w/ a toothpick.
• 10. Let cool on a rack for 5 min. Add fresh grated cheddar cheese if desired.