Recipe: Thai Coconut Sago Cake - Updated Banlan Box Making

Home Cooking Recipe: Thai Coconut Sago Cake - Updated Banlan Box Making

Notes:

Attention: I found that many people take gelatin instead of corn starch. This is a pastry in Southeast Asia. Not a pudding. Not a jelly! The taste of this pastry is soft, not Q bomb! Don't use gelatin. Don't mess with the recipe. This snack is originally cooked with corn starch. It is absolutely not impossible to form it according to my prescription. It will not leak! When cooking coconut milk, add 1 piece of cut Banlan leaves and cook it. This taste will be more fragrant! There are a lot of questions about how to stack the boxes. The following updates add detailed steps. You can look down!

Ingredients:

Steps:

  1. Home Cooking Recipe: This is how corn starch is made. This is not jelly. It is not a pudding. Don't use gelatin. This snack is soft!

    This is how corn starch is made. This is not jelly. It is not a pudding. Don't use gelatin. This snack is soft!

  2. Home Cooking Recipe: First, make the Banlan box: Cut the head of the Banlan leaves and cut the head and tail to take the middle part. Use the ruler to measure the 3.5x3.5 size box (the size can be adjusted by yourself). Cut one at 3.5 7 10.5 14 17.5 cm. Cut the small mouth to the middle part and do not cut it. Finally cut a total of 5 equal parts at 17.5 cm (the more the cut, the finer the finished shape, the better the side)

    First, make the Banlan box: Cut the head of the Banlan leaves and cut the head and tail to take the middle part. Use the ruler to measure the 3.5x3.5 size box (the size can be adjusted by yourself). Cut one at 3.5 7 10.5 14 17.5 cm. Cut the small mouth to the middle part and do not cut it. Finally cut a total of 5 equal parts at 17.5 cm (the more the cut, the finer the finished shape, the better the side)

  3. Home Cooking Recipe: As shown in the picture, the stack is stacked from the top.

    As shown in the picture, the stack is stacked from the top.

  4. Home Cooking Recipe: As shown

    As shown

  5. Home Cooking Recipe: When stacking to the 4th piece, pay attention to: stacking up and down as shown in the figure (if there is no crossover, the bottom of the box will be tilted and not finished)

    When stacking to the 4th piece, pay attention to: stacking up and down as shown in the figure (if there is no crossover, the bottom of the box will be tilted and not finished)

  6. Home Cooking Recipe: As shown in the figure, the bottom must be folded up

    As shown in the figure, the bottom must be folded up

  7. Home Cooking Recipe: The final finishing must pay attention: the same cross-over must be crossed

    The final finishing must pay attention: the same cross-over must be crossed

  8. Home Cooking Recipe: Finally, the bottom and side ends are affixed with scotch tape or fixed with a toothpick. However, my final result is that the toothpick is not good with adhesive tape because the gingiva is too hard and the box is easily deformed.

    Finally, the bottom and side ends are affixed with scotch tape or fixed with a toothpick. However, my final result is that the toothpick is not good with adhesive tape because the gingiva is too hard and the box is easily deformed.

  9. Home Cooking Recipe: So the Banlan box is ready. Finally, if the box has a small hole, it doesn't matter. Because the cooked sago stuffing is thicker than the coconut milk filling, it won't leak out.

    So the Banlan box is ready. Finally, if the box has a small hole, it doesn't matter. Because the cooked sago stuffing is thicker than the coconut milk filling, it won't leak out.

  10. Home Cooking Recipe: Put a proper amount of water in the pot and boil. Add sago on low heat for 15 minutes (mixing from time to time). Turn off the heat and cover for 20 minutes.

    Put a proper amount of water in the pot and boil. Add sago on low heat for 15 minutes (mixing from time to time). Turn off the heat and cover for 20 minutes.

  11. Home Cooking Recipe: After the sago is completely transparent, pour it on the sieve and rinse it with cold water.

    After the sago is completely transparent, pour it on the sieve and rinse it with cold water.

  12. Home Cooking Recipe: Pour into the pot and pour 20g of sugar, corn kernels, horseshoe granules, reheat and stir until the sugar dissolves.

    Pour into the pot and pour 20g of sugar, corn kernels, horseshoe granules, reheat and stir until the sugar dissolves.

  13. Home Cooking Recipe: Hot sago on the Banlan leaves (each 7 points full)

    Hot sago on the Banlan leaves (each 7 points full)

  14. Home Cooking Recipe: Add 100ml of water to cornstarch and mix thoroughly to 100ml of water. Add 50g of sugar and coconut milk, pour the salt into the pot, add the pancake leaves of the pandan leaves and heat it until it is just boiling. Pour in the corn starch water and cook. After boiling for a few minutes, turn off the fire and leave it for a few minutes. Take out the pandan leaves. (* Please note that the starch water cannot be cooked for too long after it is added! Cook until it is just boiling. Otherwise, the starch will boil for a long time, but it will not turn into water. The next step of the water and water will leak out!)

    Add 100ml of water to cornstarch and mix thoroughly to 100ml of water. Add 50g of sugar and coconut milk, pour the salt into the pot, add the pancake leaves of the pandan leaves and heat it until it is just boiling. Pour in the corn starch water and cook. After boiling for a few minutes, turn off the fire and leave it for a few minutes. Take out the pandan leaves. (* Please note that the starch water cannot be cooked for too long after it is added! Cook until it is just boiling. Otherwise, the starch will boil for a long time, but it will not turn into water. The next step of the water and water will leak out!)

  15. Home Cooking Recipe: It’s hot on the sago. Finally, you can add 1 corn to make an embellishment.

    It’s hot on the sago. Finally, you can add 1 corn to make an embellishment.

  16. Home Cooking Recipe: The rest can be used in a small bowl.

    The rest can be used in a small bowl.

  17. Home Cooking Recipe: Finally, add the best taste of coconut milk with coconut.

    Finally, add the best taste of coconut milk with coconut.

  18. Home Cooking Recipe: Such Thai-style pastries can also be made at home! Get! !

    Such Thai-style pastries can also be made at home! Get! !

Tips:

* Please note that starch water cannot be cooked for too long after it has been added! Cook until it is just boiling. Otherwise, the starch will boil for a long time, but it will turn into water. If it can't be solidified, the next step of the water will leak out! ) Coconut milk is not a commercially available coconut milk coconut milk. It is recommended to use the new Matai imported domestic taste will be far away! Ban Lan Ye is more difficult to buy in China. You can buy a lot of money from a certain treasure. There is a lot of money or no Ban Lan Ye. Use a small bowl of Ban Lan Ye to choose the middle position. It is better to fold the head and cut the remaining leaves. Keeping other desserts such as juicing and making pandan cakes, Thai mango, glutinous rice, etc. will be used! Fresh Banlan leaves can be stored in the fresh-keeping layer for 2 weeks. The corn must be steamed beforehand. You can use the steamed bread instead of the sago. I bought the green sago. The same is true for white.


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