100 grams of brown sugar and 12 grams of white granulated sugar, add 160 grams of clear water, boil over low fire, and the sugar will melt.

Sugar water does not have to boil, mainly to melt brown sugar and stir while heating.

Let brown sugar water cool slightly, warm it, and add 80 grams of coconut milk (if there is no coconut milk, use milk instead). 10 grams of cooking oil, stir well.

Add 220 grams of glutinous rice flour, 20 grams of sticky rice flour, stir well.

Stir the batter, cover with plastic wrap and leave for about 2 hours.

The container is free, the plate, the baking tray, it's all fine.

I use a rectangular cake baking tray. Pad silicone paper! Pour the batter into a baking tray and shake it a little to make bubbles. (Because the steamed brown sugar rice cake is a little sticky when it is hot, it is not easy to demold, so it is best to pad it with silicone paper. If there is no silicone paper, brush a layer of edible oil in the container to prevent sticking.)

When steaming, it is best to cover a piece of aluminum foil on the baking tray to prevent steam from dripping into the baking tray. Medium heat, steam for 60 minutes. Let it cool and cut into pieces when it is warm.

Can be eaten directly after cutting😋If you like, you can also brush osmanthus syrup or sprinkle some soybean powder.
The brown sugar rice cakes that cannot be eaten at one time can be stored in the refrigerator. Next time, fry them on both sides with a small amount of oil.