1. 5 cups of flour 2. 2 tablespoon of rama 3. 5 ml salt 4. 25 ml sugar 5. 25 ml grated carrots 6. 250 ml cup Luke warm water 7. 10 g dry yeast Methods: Mix all dry ingredients in an open bowl, add Rama and use hand to aerate it. Then add liquid slowly while using your hands till smooth and no bubbles. If water is not enough add little and make sure your dour is not too runny so that it will double fast and ferment as fast.
Place it at a well heat ventilation area or under gas stove covered well. Then once it is ready after 40 minutes, heat a well opened pot, filled with moderate quantity of water, place two breaks and spray your Muffin pan. Then transfer dough into Muffin pan and steam for 35 minutes. Make sure that the pot is closed. Take your dumpling out and place at a cool area to let cool down so that they become spongy and soft. Serve with stew beef or African cow heel.