Mochi inspired muffins & steamed cake

This was an experiment of my two favorite things - mochi and Thai steamed rice cake. 

Warm 1 cup of water and dissolve one packet of yeast. I used Rize organic active dry yeast (9 oz) 

In a separate bowl mix together 1 cup coconut flour, 1 cup of sweet white rice flour, 8 TBSP of sugar and 1 tsp of salt (I used pink Himalayan salt) 

Add the yeast to the dry ingredients. Mix. It will be very lumpy. 

Mash 2 large cooked ube (purple sweet potato)

If you don't have ube you can substitute with a regular sweet potato. 

Add the mashed ube to the lumpy mixture. 

Blend in 1 cup of coconut milk. 

For the steamed cake grease a baking dish. 

Fill it half-way with the mixture. 

Steam in a large Asian steamer for 1 hour. 

After an hour in the steamer pop it in the oven at 375 degrees for about 5 minutes to harden the top and get rid of the water condensation from steaming. 

The steamed cake will be more soft and spongy. 

For the muffins preheat the oven to 375 degrees. 

Spoon in the mixture. 

Cook for 25 minutes. 

I topped the muffins with sesame seeds. 

When the muffins were done I topped them with a bit of agave nectar. 

The muffins are baked in the oven are more chewy like traditional mochi.