Ingredients Jump to Instructions ↓

  1. Ingredients :

  2. 2 cups rice flour

  3. 1 cup light brown sugar

  4. 1 tbsp. baking powder

  5. 3 eggs, beaten

  6. 3 tbsp. unsalted butter, melted

  7. 1 can (400 mL) coconut milk

  8. 1 banana leaf

  9. 1 tbsp. unsalted butter, sliced

  10. 2 tbsp. fresh (or frozen) grated coconut

  11. (

Instructions Jump to Ingredients ↑

  1. Cooking Procedures :

  2. Preheat oven to 325°F (160°C). Prepare a lightly greased 8 x 3 in. round baking pan. Alternatively, lined with banana leaf, if using (cut according to the size of the pan); set aside. The banana leaf adds fragrance to the cake when cooked. To make individual cakes, line a 4 in. wide and 2-1/4 in. deep mini pan with 5 in. banana leaf (if using).

  3. In a bowl, place rice flour, brown sugar, baking powder, eggs, melted butter and coconut milk; mix thoroughly.

  4. Pour batter mixture into prepared pan. Bake for 1 hour or until browned (a toothpick inserted in the center comes out clean).

  5. Place the cake onto a serving platter and put butter slices on top. Sprinkle with grated coconut.

  6. Serves 4 to 6.


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