Ingredients:

  • 2 cups (250g) Thai-style glutinous rice flour
  • 1 cup (240ml) full-fat coconut milk
  • 1/2 cup (120ml) warm water
  • 1/4 tsp (1.5g) salt
  • 3/4 cup (150g) dark brown sugar
  • 2 tbsp (30ml) maple syrup
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Combine the dark brown sugar, maple syrup, and warm water in a small pot over medium heat. Stir continuously until the sugar is fully dissolved and the liquid transforms into a smooth, mahogany-colored syrup. Remove from heat and stir in the vanilla extract.
  2. Sift the glutinous rice flour and salt into a large mixing bowl. Gradually pour in the coconut milk and the warm sugar syrup. Whisk the mixture until the batter is velvety and free of lumps.
  3. Line a 7-inch round cake pan with parchment paper and pour in the batter. Cover the pan loosely with foil. Place the pan in a steamer over boiling water and steam on medium-high heat for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
  4. Remove the cake from the steamer and let it cool completely in the pan. Transfer to the refrigerator for at least 2 hours to ensure the starch sets before slicing.