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Credit: Robynne Maii, Fête, Honolulu
National Culinary Review, May/June 2023
1 pound sweet rice flour
245 grams brown sugar
245 grams granulated sugar
7 grams fine sea salt (such as Baleine)
9 grams baking powder
555 grams full fat coconut milk, room temperature
5 large eggs
25 grams vanilla extract
100 grams butter, melted
1. Preheat the oven to 325 degrees F.
2. Combine the dry ingredients in a large bowl. Add the wet ingredients and mix well.
3. Pour batter into a greased 2-inch half hotel pan. Bake for 30 to 35 minutes, or until cake tester comes out clean. Cool completely. Cut into 24 pieces.
Dessert, The National Culinary Review
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