Q Soft and sweet pandan coconut cake, the taste of childhood, healthy and delicious!
Ingredients:
Water-400ml
Caster sugar-120g
Pandan leaves-2 (knotted)
Coconut milk-200ml
Tapioca flour-130g
rice flour-60g
Pandan leaves-6 pcs
1/4 teaspoon salt
1 rectangular mold coated with oil (21cm x 15cm x 6cm)
practice:
1. Put 400ml water, 120g caster sugar, and 1 pandan leaf (knotted) into the pot and boil until the sugar dissolves and small bubbles, turn off the heat
2. Mix 130g of tapioca flour and 60g of rice flour, then pour in sugar syrup, and 200 ml of coconut milk, mix well, and divide into two parts (320ml and 480ml).
3. Cut 6 strips pandan leave into small sections, for the remaining flour mixture into a blender and blend, and then filter twice. After filtering, you will get about 410 ml of pandan batter.
4. Coat a little cooking oil on the rectangular model, heat it in a steamer for 2 min, pour a layer of 80ml of green batter and steam for about 4minutes on medium-high heat.
5. For the second layer of 80ml of white batter, put it in the steamer and steam for about four minutes, repeat to the eighth layer of batter.
6. After pouring the last layer of batter, continue to steam for about 12 minutes.
7. After cooling completely (about 4 hours), slice and enjoy.