The Vietnamese steamed rice cake recipe at AnnieVang.com calls for a 16-ounce bag of rice flour, 2 cups of lukewarm water, 1 tablespoon of sugar, 2 1/4 teaspoons of yeast and a 13-ounce can of coconut milk. Additionally, gather 1 3/4 cup of sugar, 1 cup of water and an airtight container, such as a gallon ice cream bucket.
To prepare, combine the 2 cups of warm water with the yeast and 1 tablespoon of sugar in the airtight container. Mix these together until they are homogeneous, and then add the rice flour to the mix, stirring again to a homogeneous consistency. Close the lid, and set this mixture aside for 5 to 10 hours. The longer you keep the container sealed, the stronger the flavors become.
In a separate small pot, combine the water, the coconut milk and the rest of the sugar, as well as any more sugar, to taste. Heat and mix this on a medium heat until the sugar dissolves, and do not allow it to boil. Set this aside, and allow it to cool for a few minutes.
With a whisk, stir the batter from the airtight container, to loosen it. Add the small pot's mixture to the batter, and mix until the consistency is like milk. Close the lid, and set this aside for an hour. Once done, add food coloring, and steam the mixture on a hot metal pie pan on high for 15 to 20 minutes before serving.