Advertisement
Published: June 10th 2014
Steamed Sticky Layered Thai Cake
One is sharper than the other one...I can't decide which one...if you are looking comment on the one that looks best in your screen out of the similar 2. ThanxxxIngredients:
1 1/4 Cup Arrowroot flour
1/4 Cup Rice flour
3/4 Cup Tapioca flour (Sago Flour)
1 Cup Water
2 1/2 Cup Coconut cream
4 Pandanus leaves, roughly cut (Substitute by beet root or Butterfly flower for color)
1 Cup Water (to create green water)
3 Cup White sugar
1/2 Cup Coloured water
• In a blender put pandanus leaves and 1 cup of water and blend until the water turns green. Filter the water through a sieve and wring out the leaf fibers. Put the water through coffee filter (optional) to remove all leaf fibers in the green water. Put to one side
• In a bowl mix all the flour and 2 1/2 cup of Coconut Cream. Create a smooth paste. Divide the paste in half
• Add the green water to one half and the other ½ cup of normal water to the other. Mix the water in to each (individually) to give you green mix and white mix
• In a steamer put your bowls or tins to hold the cake. Steam them for 5 minutes before putting in the first layer of cake mix.
• Place a thin layer of
mix (either white or green) over the bottom of each cake container. Cover the mix and allow to steam for 5 minutes
• Remove lid and carefully pour to opposite colour over the cake to completely cover the previous layer. Cover for another 5 minutes
• Keep laying a new layer with alternating colours every 5 minutes until you no longer have any more space or run out of mix.
• Allow to cook for an additional 10 minutes after the final layer has been applied
• Once cooked put the cakes in the fridge (or some ice water) to cool down. Once cool pry the cake away from the edges of the container and serve
Advertisement
Tot: 0.745s; Tpl: 0.011s; cc: 21; qc: 123; dbt: 0.3969s; 1; m:domysql w:travelblog (10.17.0.13); sld: 1;
; mem: 1.4mb
D MJ Binkley
Dave and Merry Jo Binkley
Thai cooking
Yum