Traditionally, these cakes are steamed in large round steamers and then cut up in triangles. My mom decided to make it a bit more fancy by steaming them in tea cups. I decided to make it even fancier by using coconut milk instead of water. So here it is, our family's twist on a classic rice based dessert.
Ingredients
Rice Flour 140g
Coconut milk 250ml
Water 25ml
White Sugar 1/3 (can go a bit less)
Active Dry Yeast 1/2 tsp
Oil
Black Sesame Seeds
#dimsum #whitesugarcake #steamedricecake
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