30g oil, plus extra for greasing
200g glutinous rice flour (糯米粉)
70g wheat starch (澄麵粉) (I omitted this since I didn’t have any and it turned out fine; it just makes the texture a bit more chewy)
1. Bring water to the boil in a saucepan and add the brown sugar. Stir until completely dissolved, then add the coconut cream and 30g oil and stir. Strain through a fine sieve and leave to cool.
2. Sift the glutinous rice flour and wheat starch twice together, then gradually add to the cooled sugar mixture. Stir constantly as you add in the flour until it is well combined. You may need to use a whisk to get rid of all the lumps of flour but try not to incorporate too much air into the mixture. If you want a very smooth batter, strain through a sieve again.
3. Pour batter into a greased 5 inch cake mould (I used 3 smaller moulds about 10cm in diameter) about 3/4 of the way up. Transfer to a wok filled with boiling water and steam on a rack covered for about 60 minutes. To obtain a smooth surface, place a piece of baking paper on top of the moulds so that water droplets don’t touch the surface of the cake. It’s difficult to tell when it’s cooked through because the cake is sticky and will stick to a skewer inserted through the centre even when cooked; as long as you can’t taste raw flour then the cake is ready.
4. Remove from steamer and allow to cool. Place in the fridge for 3 hours or overnight to solidify it – this will make it easier to unmould and slice. To serve with egg, whisk one egg and dunk slices of the cake into it before placing on a frying pan. Fry on medium heat until both sides are brown.