Directions

1. With the butterfly whisk inserted, add the coconut milk, sugar, rice flour, tapioca starch and vanilla to the mixing bowl. Mix the filling for 15 seconds / speed 3. Divide into 5 ramekins.

2. Add the water to the mixing bowl and attach the deep steaming tray. Carefully add the ramekins to the steaming tray and steam your pudding for 20 minutes / 210°F|100°C / speed 1 / stir. Remove from mixing bowl and allow to cool. Turn the pudding upside down.

3. Enjoy your dish! Try using some pandan paste into your filling for a more Asian twist.