1 cup rice flour
2 cups brown sugar
3 cups water
1 teaspoon lye water (potassium carbonate solution sold in Asian food stores)
Freshly grated coconut
In a mixing bowl, combine all the ingredients and mix well. Pour into muffin pans, until halfway full. Steam in a large pan with a cover; the water should be 2 inches deep. Cook for 30 minutes or until a toothpick inserted comes out clean. Add more water if needed until cooking is done. Remove from the muffin pans and serve with freshly grated coconut. Serves 4.