Nine-layer cake with coconut milk in Indonesia

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480 grams of cassava flour (that is, a pack)

200 grams of sticky rice noodles.

Two large cans of coconut milk (800 ml)

500 grams of sugar

Warm water 400 ml

2 teaspoons of isatis leaf essence (green)

2 teaspoons strawberry essence (pink)

2 teaspoons coconut flavor essence (white)

Note: It is more natural to use red beans or rice soup and coconut milk instead of essence:)

1. Dissolve sugar in warm water for later use.

2. Mix cassava flour and sticky rice flour, add coconut milk and sugar solution and mix well.

3. The paste is divided into three parts, each with different flavors.

4. First pour a layer of paste and steam it in a steaming mold for 3-4 minutes (cooked thoroughly), then three kinds of paste. (200ml per layer)

5. Repeat alternating 9 layers, and cut the finished product after cooling.

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Beautiful connection

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Ingredients: horseshoe powder, sugar, almond powder, peanut powder, sesame powder, soybean powder, red cabbage juice, green vegetable juice or green tea powder, and clear water.

Exercise:

1. Boil the sugar and dissolve it with clear water;

2. When it is slightly frozen, add horseshoe powder sauce and stir until it is half cooked;

3. Various materials are steamed in layers;

4. Wipe the raw oil off the cake plate;

5. After the wok water is boiled, steam the cake tray layer by layer for about 5 minutes, 1 layer;

6. Steam the cake sauce repeatedly to the ninth floor of the cake, and you can eat it immediately or put it in the refrigerator for refrigeration.

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Method for making purple rice nine-layer cake

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Batch processing:

40g of glutinous rice, 40g of glutinous rice, 40g of purple rice, 4g of white powder, 0/90g of water/kloc, and 60g of sugar.

Exercise:

1. Wash and soak rice for at least several hours or overnight.

2. Divide rice, white powder, sugar and water into two equal parts.

3. Mix rice with half of Penglai rice, weigh it, and calculate the water content of this rice. Later, the water content of this part will be subtracted from the weight of 1/2 water, and the same work will be done for purple rice+1/2 Penglai rice.

4. Mix the rice with the water after losing weight and break it with juice. Pour out and mix with white powder and sugar respectively. At this time, you should have purple rice pulp and white rice pulp (if you don't do it as often as I do, I suggest you measure the pulp weight, and you can calculate the pulp weight of each one? For example, I have five purple ones and only four white ones.

The water can be steamed after it is boiled. Put some oil on the container before steaming, and then steam the pulp of one color at a time in the pot until it is cooked!

6. When it is completely cold, you can slice it and eat it.

Tips:

1. The problem with this cake is steaming. Whenever it is done well but not too much, I steam it for about 7~ 10 minutes that day.

I recommend this snack. First of all, I like purple rice very much, because it tastes delicious, and this snack is not too sweet to eat.

3. This time, I encountered some minor shortcomings, such a small amount is relatively small for my blender, especially the purple rice is not very fine, and the viscosity of purple rice+1/2 Peng is even lower than that of+1/2 Peng, so I will add a lot next time and try to replace 1/2 Peng with round glutinous rice!

4. If you are a friend of Hong Kong or Southeast Asia, I also suggest changing the water into coconut milk instead of imitation. Isn't that the coconut milk purple rice you often eat?