Ingredients

The following ingredients have 4 Servings
  • 8 (7-inch [17.5-cm]) banana leaves (optional, see Note), (softened)
  • 2 cups (230 g) cups (230 g) rice flour, (firmly packed)
  • 2 tbsp (28 g) baking powder
  • 1⁄2 tsp salt
  • 4 eggs, (room temperature)
  • 1 1⁄4 cups (250 g) sugar
  • 1 (13.5-oz [400-ml]) can coconut milk
  • 2 tbsp (28 g) unsalted butter, (melted)
  • 1 tsp vanilla extract

Instruction

  • Prepare eight mini pie or tart pans by lining each with softened banana leaves that hang over the edge of the pans. The banana leaves are optional but the cake is traditionally baked in them as they add aroma and a subtle sweetness to the cake. If you cannot find banana leaves, line the pans with parchment paper instead. Preheat the oven to 375°F (190oC).
  • Sift together the rice flour, baking powder and salt. Set aside. Beat the eggs in a bowl. Add the sugar, coconut milk, melted butter and vanilla extract. Mix well.
  • Slowly add the flour mixture to the egg mixture, mixing the batter continuously as you do so. Whisk until the batter is completely smooth and has achieved a pourable consistency.
  • Divide the batter evenly between the eight prepared pans. Bake for 18 to 23 minutes or until a tester inserted in the middle of each cake comes out clean. Leave in the pans for 10 minutes then remove from the pans and transfer to a rack to cool completely. Serve warm or at room temperature, with coffee.