Coconut banlan cake, green and white, crystal clear, just out of the pot, accompanied by misty water mist, smelling the fragrance of coconut milk and banlan leaves, is an irresistible food temptation.

Ingredients: sticky rice flour 30g, coconut milk 240ml, cassava flour180g, warm water115g, fine sugar 80g, and isatis indigotica essence.

Production method:

1. Sift cassava flour and sticky rice flour into a container, pour coconut milk and stir slightly.

2. Dissolve sugar in warm water, then pour in coconut milk, mix and stir until there are no particles.

3. Sieve the batter in step 2 until there are no particles.

4. Pour 350g batter into another container, add Banlan essence (the color depth can be adjusted according to personal preference) and stir well. Let stand with coconut milk batter for later use.

5. Put more water in the steamer. After the fire boils, pour 70 grams of Banyan batter into the mold, smooth the flat batter with a spatula to cover the whole bottom of the bowl evenly, then put it in the steamer and steam with a lid for 2-3 minutes until the batter solidifies.

6. Take out the thousand-layer bowl, pour in 70g of coconut milk batter, smooth it with a spatula, evenly cover it on the solidified Banlan batter layer, continue to steam for 2-3 minutes, and then steam thoroughly. In the same way, alternately steam a layer of Banyan batter and a layer of coconut batter.

7. After pouring the ninth layer of paste, cover the surface of the thousand-layer bowl with a layer of foil paper, insert a few holes with a toothpick (to prevent water vapor from dripping on the surface of the cake to form potholes), then put it in a steamer and steam for about 65,438+02 minutes, so that all layers can be condensed into a whole, and take it out after turning off the fire.

8. After cooling, demoulding and dicing.