Thousand-feuille cake with red date and coconut juice

Thousand-feuille cake with red date and coconut juice

Overview

Cantonese people love to drink morning tea, and one of them is mille-feuille cake. However, although the mille-feuille cake in the restaurant is red date in color, it is not necessarily made of real date paste. It may just be steamed with added pigments and spices. This pastry is actually simple and easy to make. The homemade cake has a strong flavor of date paste and coconut milk, and the real ingredients can be seen.

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Ingredients

Steps

  1. Preparation materials: 200 grams of water chestnut powder, 250 grams of red dates, washed with water and soaked for one hour.

    Thousand-feuille cake with red date and coconut juice step 1

  2. Coconut milk, yellow rock sugar.

    Thousand-feuille cake with red date and coconut juice step 2

  3. Add water to the soaked red dates and place them in a soymilk machine. Stir the rice paste into jujube milk.

    Thousand-feuille cake with red date and coconut juice step 3

  4. While beating the date pulp, prepare the coconut milk. Pour 100 grams of water chestnut powder into the bowl and stir with the coconut milk.

    Thousand-feuille cake with red date and coconut juice step 4

  5. Pour in the coconut milk and water chestnut powder and stir until there are no grains.

    Thousand-feuille cake with red date and coconut juice step 5

  6. Stir the coconut milk and water chestnut powder for a few minutes until there are no lumps.

    Thousand-feuille cake with red date and coconut juice step 6

  7. Strain the cooked jujube pulp (if you want it to taste better, you need to filter it. If you don’t mind, you can ignore this step).

    Thousand-feuille cake with red date and coconut juice step 7

  8. After the cooked jujube pulp is slightly warm, you can pour in 100 grams of water chestnut powder (note: it is not easy to stir if you pour the water chestnut powder directly into the freshly cooked jujube pulp, so wait for the jujube pulp to cool before pouring it in and then stirring).

    Thousand-feuille cake with red date and coconut juice step 8

  9. Boil water in a pot and add steam rack.

    Thousand-feuille cake with red date and coconut juice step 9

  10. Apply a little oil to the bottom of the stainless steel dish.

    Thousand-feuille cake with red date and coconut juice step 10

  11. Water chestnut powder slurry mixed with jujube pulp.

    Thousand-feuille cake with red date and coconut juice step 11

  12. Using a spoon as a measure, spread two spoons of water chestnut powder and jujube pulp on the bottom of the plate, steam over high heat for 5 minutes.

    Thousand-feuille cake with red date and coconut juice step 12

  13. After 5 minutes, spread the previously prepared water chestnut flour and coconut milk, also in units of two spoons, on the water chestnut flour and jujube milk, and continue to steam for 5 minutes. Repeat these two steps until you have about 7 or 8 layers.

    Thousand-feuille cake with red date and coconut juice step 13

  14. Let the steamed mille-feuille cake cool.

    Thousand-feuille cake with red date and coconut juice step 14

  15. Use the mold to make the shape you like.

    Thousand-feuille cake with red date and coconut juice step 15

  16. Plate and garnish.

    Thousand-feuille cake with red date and coconut juice step 16