Combine wet ingredients. Combine dry ingredients. Mix dry ingredients into wet ingredients. Cook for 30min at 350degF / until starts to brown; insert fork in center; if fork comes out clean, it is fully cooked.
When the mixture is in favor of sticky rice flour, the 'polenta' texture is obvious. When the mixture is in favor of coconut flour, the dryness when swallowing is obvious. Equal parts may be the answer.
I may abbreviate coconut flour as "coco" and sticky rice flour as "sticky rice." Amounts of coconut cream fluctuate to reflect how much I actually used (...sometimes I pour out more than I need, and it's too late to put it back). I like adding coconut flakes to improve the texture of the cake.
"8x8" and "8x4" refer to the size of the pan, in inches.
2 eggs
130ml coco cream
2.5tbsp each coco and sticky rice
1tsp baking powder
1tsp cornstarch
2tbsp stevia
1 lemon of lemon juice
2 tbsp pandan
1.5 handful coconut flakes
Lemon taste was very strong; overwhelmed pandan and coconut flavors. Need to cut back on lemon (except for —, who appreciated the level of lemon) and up the pandan (could not taste).
.5tbsp cinnamon
.5tsp cardamom
.25tsp cloves
a pinch of nutmeg
.25tsp ginger powder
2 eggs
125ml coco cream
2tbsp coco
3tbsp sticky rice
.5tbsp baking powder
2tbsp stevia
.25tsp cornstarch
.5 handful coco flakes
Icing: butter and palm sugar. A coworker added sweetened condensed milk, which topped it off.
Spice was not strong enough. Perhaps needed more ginger?
2 eggs
130ml coco milk
2.5tbsp each coco and sticky rice
1tsp baking powder
1tsp cornstarch
2tbsp palm sugar
2tbsp cocoa powder
1 tsp peppermint extract
1 tbsp pandan extract
Handful of peppermints, crushed. Maybe came out to 1/4cup?
This was a hit. Everyone devoured it; there were no leftovers.