| Ingredient | Method |
| 60g glutinous rice flour 15g wheat starch 15g tapioca starch 10g organic coconut milk powder 60g sugar 100ml boiled water glaze: 1/2 tsp apito yam paste + 2.5ml water coating: toasted rice flour | 1. Combine all dry ingredients into a big bowl and mix well. 2. Stir in water to form a thick batter then strain the batter to a 6" greased tray. 3. Steam for 15 minutes over medium heat. 4. Once removed from steamer, immediately brush on the apito yam paste. Let it sit for 10 mins before rolling. 5. Use a thin spatula, release all the four sides first. Next slowly pick the edge and roll it into a cylinder. 6. Remove from pan. 7. Dust the cutting area with toasted rice flour, placed the cake onto it and give it a roll on the flour to coat evenly. 8. Cut to the thickness according to your liking. Note: Do not store this in the fridge. It will stay good at room temperature for 1 - 2 days. |
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