Simmer coconut milk then take off from heat. Let cool until lukewarm then sprinkle with yeast, stir lightly and let it bloom for 10-15 mins.
Beat sugar and egg until fluffy, then beat in flour a little at a time until combined
Stir in coconut milk mixture then let stand at room temperature until fluffy (on kitchen counter), for 15 mins
Heat cakelet pan on medium heat, brush with butter/margarine/oil
Pour batter into cavities half way up
Sprinkle with chocolate rice generously and top with lid
Cook until surface is dry to the touch
Best served warm