This coconut cake, indeed the earliest is also the earliest Southeast Asian cuisine, the taste of soft glutinous Q bomb, looks a bit like a hair cake, eat the taste and golden cake is very similar, the method is relatively simple.
By Tao Tao Man
<h2>Royalties</h2>
Medium gluten flour 200g
Tapioca flour 200g
Yeast 5 g
Milk 250g
Coconut milk 200g
Caster sugar 80g
<h2>Practice steps</h2>
1: First use 36 degrees of warm water to dissolve the yeast
2: Mix medium gluten flour, tapioca flour, milk, coconut milk and yeast
3. Stir all the ingredients well
4, in order to ensure the taste, it is best to sift one
5: Add caster sugar and stir well
6: Cover with plastic wrap and ferment to 2 times larger
7, the fermented batter needs to be stirred to discharge the air inside
8. Prepare an 8-inch mold, and the inner wall is brushed with oil to prevent sticking
9: Pour the batter into the mold
10: Cover and ferment until 8 minutes full
11: After steaming the steamer, steam for 40-50 minutes
12, wait for the hand is not hot, you can take off the mold and cut the block
<h2>Tips</h2>
The steaming time should be based on the height of the mold, if you use a shallow dish, but it is appropriate to shorten some time
<h2>Nutritional benefits of all-purpose flour</h2>
Nourish the heart, benefit the kidneys, remove heat, quench thirst
Indications for the treatment of irritability, irritability, thirst, diarrhea, carbuncles, traumatic bleeding and burns.
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