12 Serves
66 Mins
In a large mixing bowl, whisk together the rice flour, sugar, and baking powder until well combined.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
6 µg / 400 µgCalcium
63 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
125 mg / 1,250 mgPotassium
95 mg / 4,700 mgSodium
64 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
1 g / 28 gSugar
9 g / 50 gSaturated Fat
7 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
Gradually add the coconut milk to the dry ingredients, stirring until the batter is smooth and free of lumps.
Lightly grease the muffin molds with a small amount of cooking oil to prevent sticking.
Pour the batter into the prepared molds, filling them about three-quarters full.
Arrange the molds in a steamer and steam over medium heat for approximately 20 minutes, or until a toothpick inserted into the center comes out clean.
3
g50
g10
g
