Cassava flour: 500g flour:100g coconut milk: 200ml.

Milk: 500ml sugar: 200g banyan essence: 1 teaspoon.

Edible pigment: appropriate amount

Recipe features: Melaleuca cake is well-made, soft in texture, rich in layers, bright in color, sweet and delicious, suitable for hot food.

Manufacturing step (3)

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1. Mix cassava flour, flour and sugar, then add coconut milk and milk and mix to make slurry.

2. Divide the paste into three equal parts, one is added with Isatis indigotica essence, the other is added with food pigment, and the last is the original pulp.

3. After the water in the pot is boiled, sweep a layer of oil on the cake plate. Then pour a layer of Isatis indigotica powder paste to cover the pot cover, steam for 4 minutes on high fire, take out the cake tray, pour a layer of raw powder paste, pour a layer of powder paste after steaming, and repeat the above steps to basically steam the thousand-layer cake to 9 layers.