Combine the rice flour, tapioca starch, and fermented glutinous rice (including both the grains and liquid, blended until smooth) with the fresh coconut water. Mix well and let the batter ferment overnight. (To make fermented glutinous rice, use 13 small yeast balls for every 2 1/4 pounds of sticky rice. After 3 days, store the fermented rice in the fridge for later use in this recipe.)

In a saucepan, heat 3/4 cup coconut milk (200 grams) with the palm sugar until the sugar dissolves. When the mixture is warm (not hot), add it to the fermented batter and let it rise for another 4 hours.

After 4 hours, when the batter is bubbly, grease muffin tins, molds, or small bowls with oil. Pour in the batter and steam for about 30 minutes. Check for doneness by inserting a toothpick—if it comes out clean, the cakes are ready.

Make sure the water is boiling and the heat is high while steaming so the cakes develop their signature honeycomb texture.

Enjoy the freshly steamed cakes with the fragrant aroma of palm sugar.

Enjoy the freshly steamed cakes with the fragrant aroma of palm sugar.

For a richer flavor, heat the remaining 3/4 cup coconut milk (200 grams) in a saucepan. When it starts to boil, mix a little tapioca starch or cornstarch with water, then stir it into the coconut milk to thicken as desired. Add a pinch of salt and sugar to taste.

When serving, drizzle the thickened coconut milk sauce over the cakes for the perfect finish.