Vietnamese Rice Cakes

 

Ingredients for 40 cakes:
2 cup rice flour
8 Tbsp tapioca starch
2/3 cup + Tbsp sugar
1/2 tsp kosher salt
2 tsp quick rise yeast/Instant yeast/Rapid-rise yeast
1/2 cup luke warm water
1 can coconut cream or coconut milk (400 ml)
1/8 tsp vanilla extracts (I used 1/4 tsp)
1/8 tsp pandan extracts + 2 drops of yellow (I used 1/4 tsp) food coloring
*some vegetable oil for brushing the cake molds.
* VERY IMPORTANT NOTICE: MAKE SURE ALL YOUR MEASUREMENTS ARE ACCURATE.
* Please follow my step by step and do not make any changes.