Sticky rice cake (Khanom Thuay)

Sticky rice cake or Thai called "Khanom Thuay" There's nothing quite like the taste and texture of glutinous rice cakes - wonderfully sticky, chewy, and oozing with a mildly sweet flavor.  This recipe extremely delicious  a fun and easy dessert to make - your kids will want to help too.

INGREDIENTS:

2 cups of rice flour
1 cup of sugar
2 cans of coconut milk (16 oz each)
1 teaspoon of salt

COOKING:

Save two tablespoons of the flour and mix the rest with water, 1/2 can of coconut milk, and some water to make medium-blended mixture. Also mix the rest of the coconut milk (1 1/2 cans) with salt and the two table spoons of rice flour. Pour the first mixture in small cups (about 1 inch diameter).  Make sure to leave about 1/4 of the cup for the topping. Steam the cupped mixture for about ten minutes before adding the topping mixture.Continue steaming the cups for another 10 minutes. Take the steamer our of the heat and let it cool down to room temperature.
When serving, use a small and thin spatula to take out the dessert. From the side, there are two layers of the cup-shaped dessert. The "body" should have a dull white color while its topping should be whiter. The "body" tastes sweet as constrasted with the topping , which is salty.
ENJOY!