Sticky Rice Layer Cake (Vegan/Gluten-Free)
A sticky layer cake, made with sweet rice flour and a faint coconut flavor, is an ideal accompaniment for tea or coffee.
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Instructions
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Combine flours, salt, and sugar in a large mixing bowl.
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Stir in coconut milk and coconut flavoring until the batter is smooth.
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Divide the batter evenly into two separate bowls.
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Add a few drops of red food coloring to one bowl, stirring to create a pink batter.
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Grease a loaf pan.
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Set up a steamer (or a large pot/wok) with the greased loaf pan inside, ensuring at least 1 inch of water is around the pan.
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Pour approximately one-third of either the pink or white batter, about 1/4 to 1/2 inch thick, into the loaf pan.
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Bring the water to a gentle boil, then cover the steamer and cook for five minutes until the layer is firm to the touch.
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Add a second layer of batter, then cover and steam for 8 to 10 minutes, or until firm.
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Continue adding layers and steaming until all batter is used, ensuring the cake's center is firm and replenishing water in the steamer as needed.
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Remove the loaf pan from the steamer, cool for 10 minutes, then refrigerate until thoroughly chilled.
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Once cold, run a knife around the pan's edge and invert to release the cake.
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Slice the cake with a sharp, non-serrated knife using a single, smooth motion.
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Serve at room temperature and store in a covered container for up to three days, refrigerating after two days.