Chinese Food
Coconut Banlan cake (fresh wind from the Indian Ocean)
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It is beautiful in appearance, white and green, crystal clear and attractive like jadeite. It tastes fragrant, smooth, sticky and sweet, super q-shaped. With a little design and layout, it is a gourmet art.
Cooking ingredients
Cooking Steps
Step1:Material summary. It's even packaged. It's convenient for you to purchase.
Step2:Sugar melts in warm wate
Step3:Mix the tapioca flour and rice flour and sift them. Then pour the coconut milk into it and stir it slightly.
Step4:Add the melted sugar water into the coconut paste (the second and the third steps are mixed) and stir evenly until there is no particle.
Step5:Sift the batter. (at this time, pour more water into the steamer and boil it over high fire.)
Step6:Pour 295g batter into another container and pour 3 drops of royal blue essence into it.
Step7:Pour 58G of Banlan solution into the bowl. Shake left and right to evenly cover the bottom of the bowl.
Step8:Put the bowl flat in the boiling steamer. Cover the pan and steam for 3 minutes.
Step9:Take out the bowl. At this time, the surface of Banlan batter has solidified. Pour in 58G coconut batter again. Shake it gently to the left and right to cover the whole Banlan batter layer evenly. Continue to put it back into the steamer and steam for 3 minutes.
Step10:The same way. One layer of Banlan paste and one layer of coconut paste are steamed alternately.
Step11:Pour in the top layer of Banlan batter. Cover with a layer of tin paper and use toothpick to make several holes (to prevent water vapor dripping on the surface of the cake from forming holes). Put it back in the pot and steam for 12 minutes. Turn off the fire. Get out of the pot.
Step12:Remove the mold and cut into pieces after cooling.
Cooking tips:When demoulding, I just button it out with my hands. It's elastic and undamaged. It's better to cut it when it's cool. I'm a little worried. I cut it when it's not cool. It's not neat. There are skills in making delicious dishes.
