BEETROOT RED VELVET CAKE

This has been in my draft for a year Now finally....

   I saw rice milk in store and was surprised to see that rice water being used in face pack. This was when my in laws had come and we bought parboiled rice to cook  for them traditional way .The water drained from this rice was thick creamy almost like egg white.

This is when I got the thought of trying to use this in baking ,and that too with my long time dream Red Velvet  cake using Beetroot purée.

And the result was soft that everyone liked it. 

INGREDIENTS:

Maida-1 1/2 cup

Sugar-3/4 cup

Beetroot purée-1/2 cup

Kanji*(rice water)-1/2 cup

Coconut oil-1/2cup

Apple cider -1tbs

Baking soda-1tsp 

Salt-1/4 tsp

Vanilla essence 3/4 tbs

METHOD

1) Pre heat oven to 350F

2) Seive all purpose flour and baking powder.

3) Beat sugar and oil till sugar dissolves and add Kanji, beet root purée apple cider vinegar,vanilla essence and salt. Mix well .

4) Add flour to this slowly and mix.

5 ) Pour in lined cup cake mould and bake for 15 -20 min or till nice aroma comes or toothpick comes clean in the test .

Note:

To make rice traditional way : Boil water in a pan and add rice ,when rice is cooked(take a rice and press to check if it's cooked)drain the extra water .

This is how I drain the extra water.