But first, the recipe:
2 cups sweet rice flour (found at your local Asian food store)
1 1/4 cups white sugar
1 3/4 teaspoons baking powder
1/4 teaspoon ground cinnamon
1 1/3 cups evaporated milk
1 1/4 cups coconut milk
2 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
5 1/2 tablespoons unsalted butter, melted at room temperature
Preheat oven to 350 degrees. Grease a loaf pan (9x5) and a mini loaf pan (or some cupcake tins). Mix dry ingredients together in a small bowl including sugar. Whisk together liquid ingredients in a larger bowl. Stir ingredients together.
Pour into loaf pans. Bake for 30 minutes. Check smaller one for readiness. A toothpick removed should just have a few crumbs stuck to it. Rotate larger pan and bake for another 30 minutes, checking after 15 to see if the cake is baked.
Let cool completely and serve with some vanilla ice cream. Also my cake collapsed just a bit but was still delicious.