Vietnamese steamed beef

• Ingredients:

- 450g rice flour,

- 50g flour,  

- 50ml rice wine,  

- grated coconut 300g,  

- 200g sugar,  

- 100g pineapple leaves,

-  cooking oil, 

- sesame salt.  

• Implementation:

Step 1: Mix the flour with rice flour. Coconut squeezed juice. Slowly sprinkle the coconut milk into the flour with, stuffing techniques for powder mixed with coconut water into soft plastic blocks.  

Step 2: Add the rice wine, continue stuffing powder and slightly damp face. Using transient thin cloth tightly closed, incubated over 12 hours for baking powder.
Step 3 Brown sugar with about 200ml of water to dissolve. In this step can add custom color or leaf pineapple juice on the way to a beautiful color wheel. For stirring sugar into the flour and stuffed back, incubation continued for another 12 hours until baking powder. 

Step 4: Old prepared steamed pulse with boiling water. Scan a thin layer of oil on the bread mold, a slow pulse into powder and added to region steam for about 3 - 5 minutes depending on mold size.  

Step 5: Cooked removed. For cake, removed from the mold. Served with sesame or coconut milk salt as you like.

 Reference image from internet