Recipe: Patterned Steamed Coconut Milk Cake - Oriental Foods
Good Night Mother, this cake was the result of my product yesterday afternoon, with the reason I haven't had the chance to write the recipe, finally I can share it this afternoon. The texture of the cake is soft, making it easy too. Inspiration for peeping recipes in his book Nenis, "Fancy Roll Cake", but there has been a modification, I didn't roll it, just find it practical. Please try it, it's OK, you can add a variety of cakes on Cuuss's dining table. . . let's try it
Patterned Coconut Milk Steamed Ingredient
For 6 servingsMaterial A:
- 6 eggs antero eggs
- 200 grams of sugar
- 1 tsp cake emulsifier
Material B:
- 200 grams of medium protein flour
- 1 tablespoon cornstarch
- 1/2 tsp double acting baking powder
Material C:
- 130 ml of cooked thick coconut milk
- 1 teaspoon of Ambon banana essence / flavor
- Additional ingredients:
- Cake coloring (according to taste, I use red chili)
See Also Other Recipes:
Steps to Make Patterned Coconut Milk (Santan) Steamed Cake
Creation Time 60 minutes- Prepare and weigh ingredients according to the recipe. Prepare a 24x24x6 square baking pan, align with baking paper. Heat the cormorant over medium heat, wrap the lid in a clean napkin.
- Shake A with high speed until thick (about 10 minutes). Lower the speed to the lowest. Add ingredients B while sifting, stir well. Add the C material little by little, stir well.
- Take a few spoons of dough, put it in a piping bag, set it aside. Give a few drops of cake coloring into the mixture, mix well.
- Make a motif on a baking sheet using the white dough in the piping bag. Steam for 2 minutes. Pour the mixture over the motif.
- Steam for 20 minutes. Lift. Remove the cake from the baking sheet, remove the paper. Cool it down. Cut into pieces if the cake is really cold.
- Serve, Happy baking.
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