Ingredients
Method
Prepare the molds
- Lightly grease small round pans or ramekins with oil. Line them with banana leaves or parchment paper to keep the cake from sticking.
Make the sugar syrup
- In a saucepan, mix brown sugar (or palm sugar) with water. Heat gently until it fully dissolves and turns into a smooth, dark golden syrup. If using palm sugar, strain to remove any grit. Let it cool slightly.
Mix the batter
- In a large mixing bowl, pour the warm syrup into the glutinous rice flour. Stir slowly until smooth and thick, like honey. Add the oil and mix again until glossy.
Steam the cake
- Pour the batter into your prepared molds. Steam on medium heat for 1½ to 2 hours, depending on size. If water drips onto the surface, cover the molds with foil or a clean cloth.
Cool and rest
- Remove the cakes from the steamer and let them cool completely. For the best texture, let the cake rest for 2–3 days before slicing. This helps it firm up and become easy to cut.
Serve it your way
- You can enjoy it as-is or pan-fry it. To fry, dip slices in beaten egg and cook on medium heat until golden and crisp on the outside but soft and chewy inside.
Notes
- Let the cake “age” for at least two days before slicing — it’ll be less sticky and easier to handle.
- Store it wrapped at room temperature for a week or in the fridge for a month.
- When frying, don’t rush. Slow heat gives the best crisp edges and chewy centers.
- You can also wrap small slices in banana leaves, re-steam them, and serve with coconut for a fragrant twist.