Coconut Rice cakes – MAKINGOURLIFEMATTER

Ingredients:
8 banana leaves
2 1/4 cups rice flour
3 tbsp baking powder
1⁄2 tsp salt
4 eggs, room temperature
1 cup sugar
1 can coconut milk
4 tbsp unsalted butter, melted
1 tsp vanilla extract

STEPS:

Prepare eight cupcake pans by lining each with softened banana leaves that hang over the edge of the pan.

Preheat the oven to 375°F.
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 with coffee. Enjoy!