Thai Rainbow Layered Sweet Cake
Ingredient
| Coconut Cream | 1 | cup |
| Hale’s Blue Boy Concentrated Syrup (Pineapple, Sala and other flavors) | ¾ | cup each |
| Rice Flour | ¼ | cup |
| Vegetable Oil | 1/3 | cup |
| Sugar | 2 | tbsp |
| Arrowroot Flour | 2 | tbsp |
| Mung Bean Flour | 1 | tbsp |
Method
1. Mix coconut cream with Hale’s Blue Boy Concentrated Syrup and sugar.
2. Mix all flour together, gradually add concentrated coconut milk and knead just to combine and soft, approximately 10-20 minutes.
3. Add the rest of coconut milk. Strain with muslin cloth.
4. Put water ¾ of the steamer. Bring to boil. Brush the mould with vegetable oil and steam.
5.Pour the first layer and steam for 8-10 minutes. Add another layer and increase steaming time by 3-5 minutes in every layer. Repeat to the top of the mould.
6. Leave to cool and remove from mould.
Remark:Ratio of concentrated syrup and other ingredients can be adjusted according to consumers' preference in each region.
Source : Food News & Life, Mae Ban Magazine
Product details
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