Recipe: Indonesian Banlan Coconut Juice Melaleuca Cake (Cassava Powder Version)

Home Cooking Recipe: Indonesian Banlan Coconut Juice Melaleuca Cake (Cassava Powder Version)

Notes:

This is an Indonesian dessert. It tastes very good and is very fragrant and coconut-flavored! Indonesia's authentic three colors are green, white and red. If you don't want to add color, you can make 2 colors (green and white). 9 layers are the most authentic! Indonesian kale cake does not need to use horseshoe powder. The main cost of using tapioca flour (cassava starch) is relatively low! The taste is also Q bomb Q bomb! Very recommended! This recipe has 2 versions, 1 is the Banlan fragrance version, and the other is the fresh Banlan leaf version. The fresh Banlan leaf version has more procedures. Because I like the Banlan layer, the color is greener, so the powder is separated to handle the tradition. The practice is basically the same as the Banlan fragrance version, but it is the last addition of 1 spoonful of Banlan juice. The color is relatively light. So I chose to separate the fresh Banlan leaf version. The color will be darker. My Banlan fragrance is a concentrated paste. The color is very green (dark green) so the color is so obvious

Ingredients:

Steps:

  1. Home Cooking Recipe: Banlan Fragrance Version: Warm Water Soluble Sugar

    Banlan Fragrance Version: Warm Water Soluble Sugar

  2. Home Cooking Recipe: Tapioca powder, sticky rice flour mix, add coconut milk twice, mix evenly

    Tapioca powder, sticky rice flour mix, add coconut milk twice, mix evenly

  3. Home Cooking Recipe: Mix well

    Mix well

  4. Home Cooking Recipe: Slowly add sugar and mix well

    Slowly add sugar and mix well

  5. Home Cooking Recipe: Sifting the powder on the powder sieve with a spatula

    Sifting the powder on the powder sieve with a spatula

  6. Home Cooking Recipe: The pulp is divided into 2 parts

    The pulp is divided into 2 parts

  7. Home Cooking Recipe: One part is added to Banlan essence (if you do 3 colors, this step is divided into 3 parts and 1 red)

    One part is added to Banlan essence (if you do 3 colors, this step is divided into 3 parts and 1 red)

  8. Home Cooking Recipe: Mix well

    Mix well

  9. Home Cooking Recipe: Put a layer of oil in the mold and boil the mold and pour a layer of green powder into the mold for 3-4 minutes (cooked). Then repeat the staggered into other colors (must be layered and steamed yet cooked) The next layer of color will be mixed together. After cooling, use a silicone release knife to gently slash around and peel off and cut it out.

    Put a layer of oil in the mold and boil the mold and pour a layer of green powder into the mold for 3-4 minutes (cooked). Then repeat the staggered into other colors (must be layered and steamed yet cooked) The next layer of color will be mixed together. After cooling, use a silicone release knife to gently slash around and peel off and cut it out.

  10. Home Cooking Recipe: Three color effects

    Three color effects

  11. Home Cooking Recipe: Do 2 colors

    Do 2 colors

  12. Home Cooking Recipe: ************************************************** ************************************************** ***********************************

    ************************************************** ************************************************** ***********************************

  13. Home Cooking Recipe: Fresh Banlan Leaf Version: Banlan Leaf Wash Take 7 pieces of cut into the cooking machine. Add 160g of water to make Banlan juice.

    Fresh Banlan Leaf Version: Banlan Leaf Wash Take 7 pieces of cut into the cooking machine. Add 160g of water to make Banlan juice.

  14. Home Cooking Recipe: Pour into the slag bag and squeeze the pandan juice. Take 133g spare.

    Pour into the slag bag and squeeze the pandan juice. Take 133g spare.

  15. Home Cooking Recipe: Add 133g of Pandan juice to the pan and add 133g of sugar to the micro-boiling (the sugar can be dissolved) into the Banlan sugar water.

    Add 133g of Pandan juice to the pan and add 133g of sugar to the micro-boiling (the sugar can be dissolved) into the Banlan sugar water.

  16. Home Cooking Recipe: 1 banlan leaf cut into the pot, add 267g sugar, 267g boiled to slightly boiling (the sugar can be dissolved) put aside

    1 banlan leaf cut into the pot, add 267g sugar, 267g boiled to slightly boiling (the sugar can be dissolved) put aside

  17. Home Cooking Recipe: Mix 100g of tapioca flour and 13g of sticky rice flour into the balan sugar water of step 10 and mix well with 133g of coconut milk (if the powder can be sieved and mixed)

    Mix 100g of tapioca flour and 13g of sticky rice flour into the balan sugar water of step 10 and mix well with 133g of coconut milk (if the powder can be sieved and mixed)

  18. Home Cooking Recipe: Mix 200g of tapioca flour and 27g of sticky rice flour. Remove the syrup from step 11 and remove the pandan leaves. Pour into the powder. +267g of coconut milk and mix well (if there are powders that can be sieved and mixed)

    Mix 200g of tapioca flour and 27g of sticky rice flour. Remove the syrup from step 11 and remove the pandan leaves. Pour into the powder. +267g of coconut milk and mix well (if there are powders that can be sieved and mixed)

  19. Home Cooking Recipe: Divide the white powder into 2 parts, add 1 part to the edible red pigment and mix well.

    Divide the white powder into 2 parts, add 1 part to the edible red pigment and mix well.

  20. Home Cooking Recipe: First, pour a layer of slurry into the steaming mold and steam for 3-4 minutes (cooked). After that, the three kinds of powders are repeatedly used in the repeated steps (must be layered, steamed, not cooked, and the next layer of color will be mixed together). After the finished product is cool, cut and enjoy

    First, pour a layer of slurry into the steaming mold and steam for 3-4 minutes (cooked). After that, the three kinds of powders are repeatedly used in the repeated steps (must be layered, steamed, not cooked, and the next layer of color will be mixed together). After the finished product is cool, cut and enjoy

  21. Finally, let's talk about the storage method. After each piece is cut, wrap the plastic wrap (must be placed close to the wrap plastic). Put it in the crisper. It can be placed in a cool place at room temperature. It can be stored at room temperature for 2 days. It is not recommended to put the refrigerator hard. The Indonesian people who influence the taste are eating the same day, so they don’t put the refrigerator...

Tips:

This part is made of 6-inch square mousse ring. The bottom of the mousse circle should be wrapped in tin foil. To avoid leakage (or high-temperature plastic wrap), wrap the tin foil and put it on a flat plate. The oil can be steamed. It is recommended to use the first layer of Banlan leaf pulp to make the color layer more beautiful. The finished product has nine layers for the most authentic tapioca powder = tapioca starch = Thai raw meal = tapioca starch I use the Banlan flavor is very deep in Hong Kong, so the finished product color is also very green, please adjust this square. Sweet people say that just adjust the taste of each person differently! After the final product is cool, please pack the plastic film as soon as possible! It will be air-dried without covering the plastic wrap. If it is summer, it is recommended to wrap the plastic wrap in a cool place at room temperature or in an air-conditioned room. The winter cover wrap can be stored at room temperature for a long time.


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