Pineapple Coconut Rice Cakes

Instructions

1. Step 1

   Preheat the oven to 180°C. Line a 12-cup muffin pan with paper liners.

   Cookware: Muffin pan, oven, Paper muffin liners

2. Step 2

   Whisk the glutinous rice flour, baking powder, and salt together in a medium mixing bowl.

   Ingredients used: 6.0 gr Baking Powder, 240.0 gr Glutinous Rice Flour, 1.5 gr Salt

   Cookware: Medium mixing bowl, whisk

3. Step 3

   Whisk the eggs and granulated sugar in a large mixing bowl until smooth and slightly foamy.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 piece Egg, 100.0 gr Granulated Sugar

   Cookware: Large Mixing Bowl, whisk

4. Step 4

   Whisk the coconut milk, melted butter, and vanilla extract into the egg mixture.

   Ingredients used: 30.0 gr Butter, 300.0 ml Coconut Milk, 5.0 ml Vanilla Extract

   Cookware: Large Mixing Bowl, whisk

5. Step 5

   Add the dry mixture to the wet mixture and whisk just until no dry pockets remain.

   Cookware: Large Mixing Bowl, whisk

6. Step 6

   Fold the pineapple and shredded coconut evenly into the batter.

   Ingredients used: 240.0 gr Pineapple, 40.0 gr Unsweetened Shredded Coconut

   Cookware: Large Mixing Bowl, Silicone spatula

7. Step 7

   Divide the batter evenly among the 12 lined muffin cups.

   Cookware: Muffin pan, Paper muffin liners, Silicone spatula

8. Step 8

   Bake at 180°C for 30–35 minutes, until the tops are lightly golden, the centers are set, and the internal temperature reaches at least 74°C.

   Timer: 30 min (fixed)

   Cookware: Muffin pan, oven

9. Step 9

   Cool the cakes in the pan for 10 minutes, then transfer them to a wire rack to cool until warm or at room temperature.

   Timer: 10 min (fixed)

   Cookware: Muffin pan, wire rack