Method 1:
Ingredients:
500g of tapioca flour, 100g of flour, 200ml of coconut milk, 500ml of milk, 200g of sugar, 1 teaspoon of spotted orchid flavoring, and the right amount of food coloring.
How to make:
1. Mix tapioca, flour, sugar and then add coconut milk and milk to make a batter.
2. Divide the batter into three equal parts, one part to add the Bambara flavor, one part to add food coloring, and the last part for the original batter.
3, the pot of boiling water, sweep a layer of oil on the cake plate, and then pour a layer of zebrano pulp cover the pot with a lid and steam over high heat for 4 minutes, take out the cake plate and then pour a layer of original pulp, steamed and then pour a layer of pink pulp, repeat the above steps, basically the lasagna steamed to 9 layers on the good. The whole process takes about 40 minutes. Bambang flavorings can be purchased at Indonesian/Thai stores.
Method 2:
Materials:
Powder 300G Flour 60G Coconut Milk 120ML Milk 300ML Sugar 120G Flavoring Moderate amount of food coloring Moderate amount of food coloring
Methods:
1, Powder, Flour, Coconut Milk, Milk, Sugar Mixed into a paste
2, divided into 3 parts, sifted, to remove small particles, then add flavoring and coloring.