Ingredients
Method
- In a large bowl, whisk together rice flour, ginger, and salt.
- Put brown sugar and water in a saucepan and bring to a boil. Stir occasionally to prevent burning or getting stuck at the bottom.
- Once fully dissolved, turn off heat and pour coconut milk and oil and stir. Let the mixture cool for 5 – 10 minutes.
- Gradually stir the liquid into the bowl with the flour.
- Stir the batter for several minutes. Stir until there are a few small lumps of flour in the batter.
- Lightly grease a 9 inch cake pan, then Pour the batter into the greased pan and tap it gently on the counter a few times to remove air bubbles.
- Place a steaming rack inside a large wok or pot. Fill the wok with water until there’s about a ½ inch gap between the water line and the top of the rack.
- Cover the wok and bring to a boil.
- Once the water has boiled, place the cake pan on the rack and cover for 50 minutes. Reduce heat to medium. You will need to add more water as the water will evaporate over time.
- Remove the pan from the heat and insert a jujube (red date) onto the cake as a garnish. At this point, it should look brown and slightly see-through.
- Cover with foil. Let it cool at room temperature overnight.
