Description[edit | edit source]
Ingredients[edit | edit source]
- 1 cup rice flour
- 2 cups brown sugar
- 3 cups water
- 1 teaspoon lye water (potassium carbonate solution sold in Asian food stores)
- Freshly grated coconut
Directions[edit | edit source]
In a mixing bowl, combine all the ingredients and mix well. Pour into muffin pans, until halfway full. Steam in a large pan with a cover; the water should be 2 inches deep. Cook for 30 minutes or until a toothpick inserted comes out clean. Add more water if needed until cooking is done.
Remove from the muffin pans and serve with freshly grated coconut. Serves 4.