Description
A delicate, fluffy cake made from rice flour and coconut milk, offering a subtly sweet flavor and comforting texture.
Ingredients
Scale
- 1 cup rice flour
- 1 cup coconut milk
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- Optional: Pandan leaves, shredded coconut, sesame seeds, fresh fruits
Instructions
- Prepare the steamer by filling a steamer pot or a wok with water, ensuring it doesn’t touch the steaming tray, and bring it to a simmer.
- In a large mixing bowl, combine rice flour, sugar, and baking powder. Gradually stir in coconut milk until smooth.
- Add a pinch of salt to the mixture.
- If using pandan leaves, blend with water and strain to incorporate infused juice into the batter.
- Pour the batter into a lightly greased tray, place it in the steamer basket, and cover with a lid.
- Steam for about 30-40 minutes, until a toothpick inserted comes out clean.
- Allow the cake to cool slightly before slicing. Serve warm or at room temperature with honey or fresh coconut.
Notes
Avoid water drippings into the batter by covering the steamer with a towel under the lid. Measure ingredients accurately for best results.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 8g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: rice flour cake, steamed cake, dessert, gluten-free, coconut
