Melt the Butter (8 tablespoon) and Coconut Cream (1 1/2 cup) and combine it with the Sweetened Condensed Milk (1 1/4 cup) and Vanilla Extract (2 tablespoon).

Add in the Egg (3 N/A) [Room Temperature] 1 at a time while whisking.

Add in the Baking Powder (1 tablespoon) and Mochiko Sweet Rice Flour (1 pound) and continue to mix

Slowly add in the Milk (1 cup) and mix until the batter is smooth. You want to achieve a pancake batter consistency. Run your finger through the batter on a back of a spoon and if it keeps it’s shape and it’s not too runny or thick, then you’re good.

Let the batter rest for 15 to 20 minutes so that the batter to come to room temperature, this gives the cake a chewier and crispier texture.

Set the oven to 350 degrees F (180 degrees C).

Butter the muffin tin liberally and fill them 1/4 cup of batter per cake.

Bake for 45 minutes to 1 hour until golden brown on the middle rack in the oven. At the 45 minute mark, check to see if they are golden brown.

Let them cool for 5-10 minutes so they can cool and crisp up.