Weigh out 150g of glutinous rice flour in a medium-sized bowl. It is important that you use glutinous rice (also called sweet rice flour) and not regular rice flour. Regular rice flour does not create a chewy rice cake. Set aside the bowl.
Combine water, sugar, coconut milk, and oil in a small pot and bring it to a simmer.
Once mixture reaches a simmer, quickly pour mixture into the bowl with the glutinous rice flour. Using chopsticks (or a spatula), stir the mixture quickly until fully combined and forms a ball. The mixture might look shaggy and broken at first, but keep on stirring and it will come together. Once the dough can be gathered into a ball, add a little bit of vegetable oil to your hands and knead the dough until it is elastic-y and smooth, about 10 minutes. If the mixture is still too dry, add water a tablespoon at a time.
Once mixture is smooth and shiny, divide the dough into 6 - 8 equal portions and roll into balls. Flatten each ball with the palm of your hands and a set aside.
Heat a non-stick skillet over medium-low heat. Coat pan with a thin layer of vegetable oil. Add 3 - 4 discs of dough at a time and cook until golden brown, about 4 - 5 minutes on each side.
Remove from the skillet and allow to cool a couple of minutes before eating.
Rice cakes will firm up once cold. They are best eaten warm or at room temperature. You can always reheat the rice cakes with a skillet if enjoying the next day.
Grilled Chewy Rice Cake (燒餅) by Amy of Constellation Inspiration