Summary

Ingredients

• 2 cup rice flour (whole grain)
• 2 cup coconut milk, 60% without additives
• 0.5 ½ cup sugar
• 3 teaspoons, leveled baking powder
• 0.5 teaspoon ½ salt
• 0.5 ½ cup desiccated coconut
• 1 cup desiccated coconut, for rolling

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Instructions

1. Mix the rice flour, sugar, salt, baking powder and desiccated coconut with coconut milk well until a liquid dough is formed without lumps.
2. Pour into a silicone muffin pan, fill half full and steam for 35-45 minutes in a wok with a steamer insert or in an electric steamer. The muffins are done if the toothpick sample stays clean.
3. Let cool, remove from the mold and roll in desiccated coconut.