Ingredients

• 1 3/4 C rice flour - green label
• 1/4 C tapioca starch - blue label
• 3/4 C coconut milk
• 1/2 C monk fruit
• 3/4 C warm water
• 1 t baking powder
• 1 1/4 t instant fast rising yeast

Directions

1. Dissolve yeast in warm water (about 120F) 
2. Add remaining ingredients to a bowl
3. Mix well and rest until there are bubbles, depending on weather could take 1-3 hours.
4. Set steamer to medium rolling boil
5. Fill silicone cupcake with batter, makes 12 -14 depending how much is filled
6. If there's extra that doesn't fit, use it as a tester for how long the bigger batch will take.
7. These overfilled molds took about 23 minutes.
8. Cool, unmold and add kinako sugar or chocolate powdered sugar.