Make coconut milk and leave for 30 minutes
or until the richest part rises to the surface. Spoon off half cup of this
rich milk, and add it gradually to 1 tablespoon of the rice flour, mixing
gently until smooth.
Dissolve the palm sugar and salt in the remaining coconut milk. Using another
bowl combine the remaining 1.5 tablespoons rice flour with the milk,
adding the liquid slowly and stirring until smooth.
Strain this through a fine sieve. Pour the sweetened mixture into small
cups - sake or Chinese wine cups are an ideal size — two thirds filling
them. Set the cups carefully in a steamer and steam for 15 minutes or
until set. With a spoon pour the white mixture over to almost fill the
cups, cover and steam for a further 20 minutes. Serve at room