Two pots and two burners are necessary here, and both must be heated slightly but not very sweet.
Boil 80 cl of coconut milk, and on the other hand, make caramel with sugar of your choice. When the caramel is golden brown, pour half of it into the boiling coconut milk and stir continuously. Add cinnamon powder and nutmeg powder (optional) and continue cooking.
Gradually pour in 500g of rice flour and when it is well cooked and seasoned (don't make it too salty), you can pour in hot water, try to mix it well so that the batter is well mixed without lumps, then pour it into a greased pan with oil or butter and pour all the remaining caramel on top.
Bake in the oven at 180°C for 1 hour or in a casserole dish.
- 500 g rice flour
- 80 cl coconut milk
- Cinnamon powder
- Nutmeg powder
- Hot water
- Oil or butter