Serves 6 people
250 g rice flour
200 ml of coconut milk
10 ml water (if batter is too thick)
5 g of baking powder
1/2 tsp salt
80 g of gula melaka (ground in a food processor)

Recipe Courtesy of
Ili Sulaiman

Steamed Brown Cake

Creamy coconut milk and soft rich gula melaka makes this fluffy cake a loved Chinese dessert in Malaysia and Singapore. It’s thoroughly mixed into rice flour(a great gluten-free alternative), and steamed until you get a soothing sweet aroma. Eat warm.

Difficulty: Easy

Preparation: 5 min
Cook: 20 min
Clean up: 10 min

Steps: 2 steps
6 Ingredients

Difficulty: Easy
Steps: 2 steps
6 Ingredients

Preparation: 5 min
Cook: 20 min
Clean up: 10 min

Instructions

Make mixture
- In a large bowl, combine all rice flour, gula melaka, baking powder and coconut milk and stir until combined.

Get ready for steaming
- In ramekin, brush some oil to avoid sticking
- Ladle the mixture intoother ramekins about2/3 from the top.
- Place ramekins in a steamer and steam for 10-15 minutes.

Plate and Serve!

Eat while warm, best with Chinese tea.

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Name: Steamed Brown Cake
Prep time: P0Y0M0D0H5M0S
Cook time: P0Y0M0D0H20M0S
Total time: P0Y0M0D0H25M0S
Yield: Serves 6 people
Cuisine: Asian
Ingredients: 250 g rice flour; 200 ml of coconut milk; 10 ml water (if batter is too thick); 5 g of baking powder; 1/2 tsp salt; 80 g of gula melaka (ground in a food processor)

Ingredients

Serves 6 people
250 g rice flour
200 ml of coconut milk
10 ml water (if batter is too thick)
5 g of baking powder
1/2 tsp salt
80 g of gula melaka (ground in a food processor)

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