Ingredients for 3 people.
60 grams sticky rice noodle
Wheat flour (standard flour) 20g
6 grams of powdered sugar
Coconut juice 95g
condiments
Yeast powder 1g
A little cooking oil
Step 1
Raw materials: fresh coconut juice, powdered sugar, common flour, glutinous rice flour and yeast powder.
Second step
Mix part of coconut milk with yeast powder and stir well.
Third step
Mix the powder with powdered sugar and stir well.
Fourth step
Pour the yeast water into the flour and stir.
Step five
Then slowly pour the remaining coconut juice into the flour.
Step 6
Stir well until the flour becomes sticky and flowing. Stir until there is no dry powder.
Step 7
Prepare a high-temperature resistant fresh-keeping box and brush it with a layer of cooking oil.
Step 8
Pour the batter into the crisper and ferment for 40 minutes.
Step 9
The volume of fermented batter increases and there are small bubbles on the surface. Boil water in a steamer, put it in a steamer and steam for 20 minutes before taking it out.
Step 10
Cool and cut into small pieces to eat.
Step 1 1
Final result
Step 12
Final result
Finished product map of coconut milk rice cake
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Cooking tips
The rice cake must be fermented before steaming.
If you like, you can sprinkle some nuts and dates on the rice cake.
Oiling the mold is to take it out better after steaming, and plastic wrap can be used instead of oiling.
6 grams of powdered sugar is slightly sweet. If you like sweet, you can add more sugar, but that may mask the fragrance of rice flour and coconut milk.
Coconuts bought can be put in the refrigerator if you can't finish eating them, and coconut meat can be put in the freezer for 2 months when you dig it out.