- 2 cups rice flour
- 1/4 teaspoon salt
- 3/4 cup white sugar
- 2 teaspoons baking powder
- 2 teaspoons instant yeast
- 1 cup coconut milk
- 1 cup warm water
- 1 tablespoon oil
Instructions:
- In a large mixing bowl, whisk together rice flour, salt, sugar, baking powder, and instant yeast.
- Warm the coconut milk and water until just lukewarm, then stir into the dry mixture.
- Add oil and mix until smooth; the batter will be slightly runny.
- Let it rest for 10 minutes. Stir gently a few times, notice how it thickens.
- Pour the batter into molds or a greased pan. Let it sit for another 20 minutes.
- Five minutes before steaming, fill your steamer with water and bring to a boil.
- For cracked tops, steam over medium heat.
- For a smooth top, reduce to a gentle simmer.
- Steam the cakes, covered with a cloth-lined lid, for 15–20 minutes or until a toothpick inserted comes out clean.
- Cool slightly before unmolding. Enjoy warm or at room temp!