I always like Melaleuca cakes. This is the version of tapioca powder. It doesn't need to be refrigerated. It can be used after cooling. The taste is chewy, and it is tough and tough (it is similar to a round mouth). The taste of horseshoe powder is refreshing, so it depends on the taste of the individual to decide what powder to use. This can be used as an original (iceberg sugar coconut cake), or ginger juice layer cake. You can convert it flexibly. Tapioca powder: water: sugar = 1:2:0.5 This sugar does not need to be reduced, I don't like to eat too sweet, if you think it is not sweet enough, you can add sugar yourself. Oh, I use the rabbit's rose red 16×20 Small baking pan
I use kara's coconut milk, I personally like this, because it is rich enough, thicker than other brands. Tapioca powder can choose Taigang brand tapioca starch, or Thai crocodile brand tapioca powder. Mix the AB materials in two bowls. Filtering is better once.
Then steaming was started, and the A material was divided into four times, and the amount of each layer was about 158 g. B material is divided into three times, each layer is about 135g, first poured into a layer A, steamed for 2 minutes, then cooked and then poured into a layer B (if not steamed, pour into the second layer and mix easily, then the section is not clear The second to fourth layers were respectively steamed for three minutes. The fifth floor starts because it is thick and needs to be added for one minute. But the last layer needs to be steamed for 10 minutes (in order to make each layer mix better), then cool and then cut! ! ! Be sure to let cool, otherwise it will stick to the knife
This recipe is made with a layer of cake with a rich taste of zebra leaves. People who like it will like it very much. People who are not used to it will feel weird, so next time I plan to make a brown sugar ginger juice layer cake. Just change the Azure juice of A to ginger juice (specifically according to your favorite concentration). Or directly replace A's zebra juice with water, sugar for iceberg sugar, you can make a beautiful yellow and white flavor of the original layer cake.
Banlan leaves are a kind of tropical green plants. They have a very unique natural aroma. They can add fresh and sweet taste to the food. They are often used as a common material for Southeast Asian cuisine and cakes. The pandan leaves have heat and detoxification, appetizing and digestion, on the heart. It has a certain nourishing effect, because the fragrance can slow the heart's beating frequency and thus protect the heart.