Coconut milk layer cake

Overview

Coconut milk mille-feuille cake, which means eternity and advancement, is a common snack for morning tea in hotels. Different ingredients (corn starch, sweet potato starch, tapioca starch, starch, etc.) can be used to make coconut milk mille-feuille cake with different flavors. This thousand-layer cake is made of water chestnut powder, coconut milk, sugar and other raw materials. It is red and white, crystal clear, with even and beautiful layers. It has a rich coconut flavor, is smooth and pliable, has a springy texture, and is sweet and attractive.

Tags

• snacks
• afternoon tea
• summer recipes
• coconut juice
• water chestnut powder
• white sugar
• yellow piece of candy
• water

Ingredients

Steps

1. 1 Add 300 grams of water to the water chestnut powder and mix evenly until there are no small particles to make a water chestnut powder slurry.

   

2. 2 Divide the water chestnut powder slurry into two parts.

   

3. 3 Put the yellow sugar in a pot, add 300 grams of water, boil to dissolve, remove from heat and make brown sugar water.

   

4. 4 Slowly pour the brown sugar water into a portion of the water chestnut powder slurry, stirring evenly while pouring, to make a yellow slurry.

   

5. 5 Heat the coconut milk, add sugar to dissolve, slowly pour into another portion of water chestnut powder slurry, stir evenly while pouring, to make a white slurry.

   

6. 6 The yellow syrup and white syrup are all ready.

   

7. 7 Put water in a steamer, bring to a boil, brush a thin layer of oil on the steaming plate, scoop a layer of yellow slurry into the steaming plate, spread evenly, cover, and steam over medium heat for 3 minutes until cooked (the steamed slurry is solidified, transparent, and elastic).

   

8. 8 Ladle in the white sauce, cover and steam for 3 minutes until cooked. If you are not sure, touch it lightly with a spoon. If it becomes hard, it is cooked. Each time you scoop in the yellow slurry and white slurry, stir it evenly to prevent the powder from sinking to the bottom.

   

9. 9 Add yellow slurry and white slurry in sequence until all the slurry is steamed, then add the last layer and steam for about 10 minutes (depending on the thickness of the steamed cake).

   

10. 10 Cool.

    

11. 11 Remove from the mold.

    

12. 12 Cut into cubes.

    

13. 13 Enjoy.