Ingredients
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4 cups rice flour
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2 cups lukewarm water
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1 (14 ounce) can coconut milk
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1 cup white sugar
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4 teaspoons tapioca starch
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1 ½ teaspoons active dry yeast
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½ teaspoon vanilla extract
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¼ teaspoon salt
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2 teaspoons oil, or as needed
Directions
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Whisk rice flour, water, coconut milk, sugar, tapioca starch, yeast, vanilla extract, and salt together in a bowl until smooth. Cover with a lid. Let batter rest until air bubbles rise to the surface, about 2 hours. Stir well.
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Grease cake molds with oil. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Place cake molds on top and pour batter into each, leaving 1 3/4 inches of space at the top for rising. Bring water to a boil. Cover and steam until a toothpick inserted into a cake comes out clean, about 10 minutes.
Cook’s Note
If it's winter, place the batter into the oven or any warm place. In the summer, keep it at room temperature.
If using food coloring, divide the batter into three bowls and drop your favorite colors into each.
Use small heat-proof bowls if you don't have cake molds.
Nutrition Facts (per serving)
| 334 | Calories |
| 9g | Fat |
| 61g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 334 | |
| % Daily Value * | |
| Total Fat 9g | 11% |
| Saturated Fat 7g | 33% |
| Sodium 54mg | 2% |
| Total Carbohydrate 61g | 22% |
| Dietary Fiber 2g | 6% |
| Total Sugars 17g | |
| Protein 4g | 8% |
| Vitamin C 0mg | 0% |
| Calcium 13mg | 1% |
| Iron 1mg | 8% |
| Potassium 123mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
