Banh Bo hap - First Time Making Steamed Cake

Since I don't use metric, I have to translate the measurements. I used my handy dandy pampered chef measuring cup. Then, I could twist it to the amount I needed, then turn around and read the cups conversion.

Mix the flour, yeast and heavy cream together. I found the yeast packet when I dumped the flour into the container.

It takes 20 minutes to mix together. Then, I covered the dish and let that sit for 30 minutes while I prepared the coconut water and sugar mixture.

Then I mixed the sugar and the coconut water together in a sauce pan and brought it to a light boil, just enough to melt the sugar.

It will go into the rice flour mixture. I'm switching to a larger bowl, since it may grow and it's already a little bigger than it started.

I'm going to use my stock pot steamer with a metal mold.

I think I read that it works best if you have a hot dish before you add the final mixture.

Mix sugar and coconut water in pan to boil to melt the sugar.

Add the sugar brine to the dough.

Pan I'm going to use, but I don't trust the mix not to make a mess, so I'm lining it with foil before I fill it.

Steamer starting to steam.

My dough still has 10 minutes to bubble, then I will set the cake in the pan and place it in the steaming kettle.

Exciting! Six minutes to go.

I do not trust being able to remove my cake from the pan, so I'm lining pan with aluminum foil.

I turned it upside down so I could form it, then inserted it inside.

I poured the batter into the foil lined pan and gently lowered it into the steamer basket with two tongs.

It's lifting and firming.

Hmmm. This tastes like a mochi.

I guess it's a fail. It's supposed to turn out like sponge cake.