Brown Sugar Coconut Milk Rice Cake

Cut the ginger into pieces, no need to peel.

Add 300ml of water and blend into juice.

Strain it to remove the pulp, leaving only the juice.

Put the brown sugar pieces into the ginger milk pot.

Slowly simmer it until it melts.

Take a pack of rice cake flour, make sure to choose this White Shark brand.

Pour everything into a bowl.

Prepare high-quality coconut milk.

Pour the coconut milk into the glutinous rice flour.

Pour the cooled brown sugar ginger juice into the bowl as well, and mix evenly.

Add another 30g of cooking oil.

Mix it into this paste-like consistency.

Brush oil on the bottom of the mold.

Pour into the mold, and steam on the stove for twenty minutes after the water boils.

After cooling, it can be peeled; I usually let it cool overnight.

If you pack the rice cakes yourself in packaging bags bought online, these rice cakes can be given to friends.

When you want to eat, you can cut it into pieces and fry it in an electric griddle until soft and cooked through!

Delicious rice cake, it can be taken out of the pot just like this. Eating a piece during the New Year is so fragrant.