From the recipe collection
Bangbang
A southern-style rice-flour sweet for coffee or merienda, made as small coconut cakes with muscovado.
- Prep time
- 25 min
- Cook time
- 25 min
- Yield
- 14–16 pieces
- Audio recipe
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Ingredients
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Method
- Whisk the coconut milk, muscovado, salt, egg if using, and oil until the sugar mostly dissolves.
- Stir in the rice flour and glutinous rice flour until the batter is smooth.
- Rest the batter 10 minutes while the steamer heats.
- Line small moulds with banana leaf and fill them evenly.
- Top each portion with a little grated coconut.
- Steam over steady medium heat until the centres are set and spring back lightly.
- Rest 5 minutes before unmolding so the soft cakes keep their shape.
- Serve warm with strong coffee or tea.
