Small cakes with coconut filling

• 250 g (8 oz) glutinous rice flour
• 1½ cups santen (coconut

Put the rice flour in a saucepan and pour in the santen carefully, stirring continuously. Add a pinch of salt. Cook this mixture, stirring occasionally at first but then, as it thickens, stirring continuously. It will begin to look very like porridge. Go on cooking for 5 more minutes.

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