Heat milk, cream, and dark palm sugar over medium heat to low simmer, add sticky rice flour, stir continuously to form sticky, hydrated dough, remove from heat.

Combine yeast with 200 g of warm toasted red rice water, allow to activate.

Combine remaining dry ingredients in bowl of stand mixer (ap flour, salt, toasted red rice flour), then add butter, toasted red rice water, reserved warm water with activated yeast, and hydrated sticky rice dough, mix over medium-low speed for 6 minutes, remove and transfer to container to proof until doubled (3 hours), then transfer to cooler overnight.

The following day, portion bread to 40 g rounds, place in ring molds, proof until doubled, bake in combi at 225°C for 1 minute, then turn down to 175°C with 60% humidity for 14 minutes.