Gluten-Free Kimbula Buns

Instructions

1. 1In a large bowl, combine the 2 cups Rice Flour, 1/2 cup Tapioca Starch, 1/4 cup Sugar, 1 teaspoon Cardamom Powder, 1/2 teaspoon Cinnamon Powder, 2 teaspoons Dry Active Yeast, and 1/4 teaspoon Salt. Whisk these dry ingredients together thoroughly until they are evenly mixed.
2. 2Gently warm the 1 cup Coconut Milk in a small saucepan or microwave until it reaches a lukewarm temperature of 40.56-46.11°C (40-46°C); do not let it get hot. Pour the warmed 1 cup Coconut Milk and the 2 tablespoons Vegetable Oil into the large bowl with the dry ingredients and stir everything together with a spoon or your hands until a smooth, cohesive, and slightly sticky dough forms.
3. 3Cover the large bowl tightly with plastic wrap or a clean kitchen towel and place it in a warm, draft-free spot for 1 hour, or until the dough has visibly doubled in size. This allows the yeast to activate and the dough to become light and airy.
4. 4Preheat your oven to 175°C and line a baking sheet with parchment paper.
5. 5Gently punch down the risen dough to release some of the air, then divide the dough into 6 equal portions. Roll each portion into a smooth, round ball to form your buns.
6. 6Arrange the 6 shaped buns onto the prepared baking sheet, ensuring there is a little space between each one. Bake in the preheated oven at 175°C for 20-25 minutes, or until the buns are a lovely golden brown color and sound hollow when tapped lightly on the bottom.
7. 7Carefully remove the baking sheet from the oven and let the buns cool on the baking sheet for 5-10 minutes to set slightly. Then, carefully transfer the buns to a wire rack to cool slightly further before serving warm.

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