Ginger flavor part:

Ginger juice150g

Water 350 grams

Brown sugar165g

Cassava flour190g

Glutinous rice flour 10g

25g sticky rice noodle

Coconut juice part:

Coconut juice 200 grams

Light milk145g

90 grams of sugar

Cassava flour160g

Glutinous rice flour 10g

Sticky rice noodles 18g

Method of making ginger-juice Melaleuca Cake

Ginger juice part:

1, put ginger juice, water and sliced sugar in a small pot and cook over low heat until the sugar melts from the fire, and let it cool for later use;

2. Mix the powders, pour in the cooled ginger juice and stir until there is no powder;

3. Divide the slurry evenly into 5 parts for later use.

Coconut juice part:

1, coconut milk, evaporated milk and sugar are put into a small pot and boiled over low heat until the sugar is dissolved from the fire, and then cooled for use;

2. Mix the powders, pour in the cooled coconut milk water and stir until there are no powder particles;

3. Divide the slurry evenly into 4 parts for later use.

Combination:

1, add water to the steamer, boil until the water boils, put into the mold, add a portion of ginger paste, cover the pot and steam for 3 minutes;

2. After the time is up, the front pulp will solidify, then pour in a coconut milk, cover it and steam for 3 minutes;

3. Repeat steps 1 and 2 until all mud is used up;

4. When steaming to the sixth floor, due to the thick cake body, the steaming time of 1 min is increased each time, which is equivalent to steaming for 4 minutes with the lid on;

5. After the last layer of pulp is poured, steam it for 8 minutes;

6. After steaming, put the whole dish on the clothes rack to cool. It can only be demoulded and cut into pieces after it is completely cooled ~