How to make matcha coconut milk cake. How to make matcha coconut milk cake.
As a food lover, it is our dream to taste all kinds of delicacies from all over the world, which makes us addicted. Many people also like to make their own delicacies, and the recipe of matcha coconut milk layer cake is one of them.
Let’s share how to make Matcha Coconut Milk Cake.
Matcha Coconut Milk Thousand-feuille Cake Recipe 1 Ingredients 250 grams of water chestnut powder (divided into two equal portions of 125 grams each) One can of coconut milk 400 ml White sugar 200 grams of Matcha powder 10 grams Matcha Coconut Milk Thousand-Flower Cake Recipe Step 1. Raw materials: Zhouxing Water chestnuts
250 grams of powder (divided into two equal portions of 125 grams each), one can of coconut milk (400 ml), 200 grams of white sugar, and 10 grams of matcha powder.
Step 2. Stir 125g water chestnut powder + 10g matcha powder evenly.
Step 3. Add 400 ml of water and mix thoroughly to obtain matcha water chestnut pulp.
Step 4. Stir thoroughly.
Step 5. Filter the matcha water chestnut pulp (filter impurities).
Step 6. Boil 200 grams of white sugar + 300 ml of water.
Step 7. After turning off the heat, immediately add a small amount of matcha water chestnut pulp that has been stirred evenly.
Step 8: Stir quickly and evenly to obtain a cooked slurry (thick consistency is best).
Step 9: Stir the raw water chestnut pulp while pouring in the cooked pulp.
Step 10. Stir thoroughly to obtain raw and cooked pulp.
Step 11. Pour 125 grams of water chestnut powder + 200 ml of water + 400 ml of coconut milk into the container.
Step 12. Stir thoroughly.
Step 13. Filter to obtain white pulp.
Step 14: The preparation of raw and cooked pulp and white pulp is completed.
Step 15: After the water boils, add a layer of raw and cooked slurry to the steamer and steam for 3 minutes.
Step 16: Add another layer of white paste and steam for 3 minutes, and so on.
Step 17. After steaming, take out and let cool.
Step 18: Let cool completely and cut into pieces before serving.