Part of Malaysia’s street-food kuih tradition, these rice flour and coconut milk cakes are steamed and topped with hot red chili pepper for a sweet-spicy balance. Whisking the batter until smooth is key to the cakes’ texture.
Mix the rice flour, coconut milk, water, sugar, and salt until smooth.
Pour the mixture into small molds.
Steam for 15 minutes.
Sprinkle with finely chopped hot red chili pepper and serve.
Whisk the mixture until smooth before pouring it into the molds; a lumpy mixture will not steam evenly.
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