Vietnamese Beer-Soaked Coconut Rice Cake

A gluten-free Vietnamese-inspired dessert featuring fragrant coconut rice soaked in a light beer syrup, creating a moist and subtly sweet rice cake with a hint of maltiness.

Steps

1. Preheat your oven to 350°F (175°C) and lightly grease a small ramekin. 2. In a mixing bowl, combine the glutinous rice flour, sugar, baking powder, and salt. 3. Stir in the coconut milk and beer gradually, mixing until you get a smooth batter. 4. Pour the batter into the ramekin and sprinkle toasted sesame seeds on top. 5. Bake for 25-30 minutes until the cake is set and a toothpick inserted comes out clean. 6. Let it cool slightly before serving. Enjoy warm or at room temperature.

1/4 cup glutinous rice flour 1/4 cup coconut milk 2 tbsp light beer (lager or pilsner) 2 tbsp sugar 1/4 tsp baking powder (gluten-free) Pinch of salt Toasted sesame seeds for garnish