Steamed Rice Coconut Milk Cake
Ingredients
1 pound rice flour
3 C. granulated sugar
3 C. coconut milk
1 tsp. lemon juice
1 tsp. active dry yeast
1 tsp. water
1 wine rice ball, crushed to a powder
Cooking Instructions
Combine 3 Tbls. of the rice flour, 1/4 C. of the coconut milk, and 1/2 tsp. of yeast with the wine rice ball. Cover and allow to stand at room temperature for three hours. Cook 2 1/2 C. of the coconut milk with the sugar just long enough to melt the sugar. Remove from the heat and cool. After the yeast-rice flour mixture has rested for three hours, combine it with the coconut milk-sugar mixture. Mix well, cover, and allow to rest at room temperature for another 3 hours. At the end of the resting time, combine the mixture with the remaining coconut milk, lemon juice, and the remaining 1/2 tsp. of yeast, which should first be dissolved in the tsp. of water. Transfer to several small bowls or pans so that the mixture fills it only halfway to allow room for expansion. Let stand overnight, at room temperature. The following day, steam for 30 minutes. Serve the cake either hot, cold, or at room temperature.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)