Breakfast staple food—coconut rice cake

Overview

How to cook Breakfast staple food—coconut rice cake at home

Ingredients: rice, cake flour, shredded coconut, sugar, yeast, baking powder, sesame oil.
Put the rice in a bowl, pour an appropriate amount of water and soak it for two hours (the water level is 1 cm higher than the rice, so soaking it the night before is better).
Soaked rice.
The soaked rice looks like there is no water on the surface. In fact, if you tilt the bowl, there is still water in the bowl.
Put the soaked rice and rice soaking water in a food processor and blend into rice slurry.
The beaten rice milk is very fine.
Pour the beaten rice milk into a large bowl, add sugar, yeast, and baking powder and stir evenly. Then sift in 50 grams of low flour in small amounts several times and stir evenly.
Just send it to 1.5 times.
The rice milk that has risen is stirred and deflated again.
First brush a layer of sesame oil into the mold, then fill it with a little rice milk, put a spoonful of coconut milk in the middle, and then put rice milk on top.
Just fill the mold to 8 points full.
Steam for 20 minutes (the steaming time depends on the size of the mold).
Remove from the pan.