Glutinous Rice Cake with Coconut Milk

Instructions:

1. Grease an 8-inch round cake pan or heat-proof glass dish thoroughly with vegetable oil.
2. In a large mixing bowl, whisk together the glutinous rice flour, granulated sugar, and salt.
3. Slowly pour in the full-fat coconut milk, whisking constantly until the batter is completely smooth and no lumps remain.
4. Pour the batter into the prepared pan and smooth the top with a spatula.
5. Cover the pan tightly with aluminum foil to prevent condensation from dripping onto the surface.
6. Place the pan in a steamer over boiling water and steam on medium heat for 25–30 minutes.
7. Remove the pan from the steamer and let the cake cool completely in the pan for at least 1 hour before slicing.
8. Optional: Heat coconut oil in a pan, add a slice of cake and brown sugar, and pan-fry until caramelized.