In a mixing bowl, combine glutinous rice flour, sugar, and salt. Mix well.

Gradually add coconut milk to the dry ingredients, whisking until the mixture is smooth and lump-free.

If you're using food coloring, divide the batter into separate bowls and add different colors to each (optional).

Line a steamer basket or a heat-resistant dish with parchment paper. Pour a layer of the batter into the lined basket, about ½ inch thick.

Begin steaming the first layer for about 10 minutes on medium heat. If you're making multiple layers, once the first layer is set, add another colored layer of batter on top and steam for another 10 minutes. Repeat until all batter is used.

After the final layer, steam for an additional 10–15 minutes or until the cake is thoroughly cooked and firm.

Let the rice cake cool for a few minutes before removing from the steamer. If desired, sprinkle shredded coconut on top.

Once completely cooled, cut the cake into squares or triangles for serving.

For added flavor, consider adding different fillings such as red bean paste or fruits between layers.

Store leftover rice cake in an airtight container in the refrigerator for up to a week. Reheat gently before serving.