Coconut cake is a special snack in Hainan, as soft as rice cake. But the difference is that the biggest feature of Haikou Coconut Cake is its stuffing, which generally includes shredded coconut peanut stuffing and coconut grove sesame stuffing. Coconut milk cake is wrapped in the fragrance of coconut leaves and can stimulate people's appetite. Open the banana leaves at the bottom of the cake, and the coconut cake will give off a fragrance. Take a bite, and the sticky feeling and tenacity of glutinous rice will be unforgettable.

Ingredients used

Glutinous rice1000g, 2 coconuts, raw flour1000g, 300g of sugar, 250g of condensed milk, 5g of refined salt, several slices of folium isatidis, and a proper amount of raw oil.

manufacturing method

1. Wash glutinous rice, soak it in clear water for 2 hours, and grind it into slurry. Cleaning Folium Isatidis, chopping, grinding, wrapping with white gauze, squeezing out leaf juice, processing coconut, and squeezing out white coconut juice;

2. Mix the rice slurry with the raw flour, stir and knead until it becomes thick, add white sugar, condensed milk, refined salt and mixed juice, stir evenly, and then divide into equal parts. One part is mixed with banyan leaf juice to make it green, and the other part is mixed with coconut juice to make it white;

3. Use a flat-bottomed steamer, oil it, pour in a layer of white rice paste, steam it in a cage for 5 minutes until it is cooked, then put in a layer of green rice paste, steam it for 5 minutes, and steam it repeatedly to the eighth layer;

4. Put the steamed Banlan cake in a ventilated place for 30 minutes, let it cool naturally, put it in a fresh-keeping cabinet to cool it, take it out, cut it into diamond-shaped pieces and put it on a plate.