Prepare a cake mould (removable base preferred), 5-inch round

200g glutinous flour
70g wheat flour 澄麵 (dont have that?)
250g black/brown sugar try 3 slabs
250g water + 80mL coconut
30 gm oil + a dash to brush cake mold

1. Use a saucepan to bring 1 cup of water to boil. Add brown sugar and cook until completely dissolved. Stir in oil. Drain syrup through a fine sieve to make the mixture smoother. Let cool.

2. Sift glutinous rice flour and wheat flour twice beforehand. Add flour bit by bit into syrup, stir constantly along the way, and combine well. If you’d like your batter really smooth, drain through a fine sieve once more.

3. Transfer batter to a greased cake mold. Place in a wok and steam over high heat, covered, for about 60 to 75 minutes. (Reference: As the cake is very sticky, even if it’s cooked through, it still sticks to your needle/chopstick if you test it. But if you can’t taste any raw flour, it’s done. Make sure to steam the cake for enough time.

4. Let cool. Refrigerate for at least 3 hours. When the cake is cold, it’s much easier to slice into thick pieces. Coat the sliced cake with whisked egg, fry on medium-low heat until both sides are brown. Serve hot.

Cover the cake with a plate as it steams.
Stir oil into the batter.
465g glutinous rice –> one full 9 inch cake.

Adapted from:
Great color – Video:
200 g glutinious rice flour
70 g wheat (has the correct picture)
250 mL water + 80mL coconut
250g brown sugar
30 g oil in batter

Consistency – Video:
500 g glutinous rice flour
100 g rice flour or clear wheat
420 gm Chinese brown sugar in pieces (片糖)
700 g water
30 gm oil + a dash to brush cake mold

Thai Video:
Cooking with an egg: