• 4 cups rice flour
  • 2 cups lukewarm water
  • 1 (14 ounce) can coconut milk
  • 1 cup white sugar
  • 4 teaspoons tapioca starch
  • 1 ½ teaspoons active dry yeast
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 teaspoons oil, or as needed
  • Directions

  • Step 1

    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.


  • Step 2

    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 is winter, place the batter in the oven or any warm place. In the summer, keep at room temperature.

    If using food coloring, divide batter into 3 bowls and drop your favorite colors into each.

    Use small heat-proof bowls if you don’t have cake molds.

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