Mix rice flour, tapioca flour and 1 cup water. Blend well, cover and refrigerate overnight
Next day mix in 1 TBSP baking powder, 200 ml coconut milk, 3/4 cup granulated sugar,
1/4 tsp salt and 1 TBSP oil, Combine and blend well.
Add the refrigerated rice flour is small batches to the mixed liquid until well combined. Notice the batter will be bubbly.
Pour into lightly greased mini molds 3/4 cup full. Makes about 36 pieces
Steam for 15-18 minutes, medium heat.
Water inside steamer must be boiling before placing the muffin molds.
Steam for 15-20 minutes over med heat.