Colorful (pandan) leaves should be no stranger to everyone, is a common fragrant leaf in Southeast Asian cuisine, a few years ago when Southeast Asian tourism is hot, everyone can eat a variety of foods with colorful leaves, such as mango sticky rice, colorful mille-feuille cake and the like, the color is green and green, it is very good-looking, of course, colorful for baking, but also mostly based on cakes, Singapore's famous green cake, is to add colorful and create a unique flavor. Colorful fragrance rich and gorgeous, and coconut milk is the best match, although the colorful leaves are also relatively easy to buy online in recent years, but the best to use about the colorful flavor bar, today's sharing is the classic colorful coconut milk mille-feuille cake, the traditional is nine layers, but their own do more casual, unlike our Chinese often used horseshoe powder to do, with cassava flour to do mille-feuille cake is easier, almost zero failure, the taste Q glutinous smooth, very delicious ~
Colorful coconut juice mille-feuille cake
Materials
Colorful flavor 2g
Water 170g
Schukermann Premium Caster Sugar 160g
Coconut milk 160g
Schukermann tapioca starch 200g
Schukermann sticky rice flour 30g
How to do it
(1) Prepare a large clean bowl, pour in 160g of coconut milk and 170g of water and stir well.
(2) Add caster sugar and stir until the sugar melts.
(3) Pour in 200g of tapioca starch and stir well.
(4) Pour 30g of sticky rice flour and stir well.
(5) Divide the mixed slurry into two parts, one part of the primary color, the other part add 2g of colorful flavor, stir well.
(6) Prepare a clean glass mold and brush it with a layer of vegetable oil to prevent sticking.
(7) Pour a thin layer of primary color powder, steam for 5 minutes, pour another layer after solidification, steam for 5 minutes, according to this method, alternately steam all the slurries, and finally steam for another 15 minutes.
(8) After steaming, come out of the pot, let it cool and then release the mold, cut into pieces with plastic wrap on the knife bag, and enjoy it as much as you want
QQ glutinous glutinous has toughness, not sticky at all, sweet and fragrant ~ Of course, if you have the conditions, you can directly buy colorful leaves to make it more delicious, but I think the flavor is also OK, winning in the real convenience ~
tips
Q: Without coconut milk, is it okay to use commercially available coconut milk?
A: If you want to do it in front of you, you can do it, but the taste is relatively poor, because the oil content is small, it is not slippery, it will be more sticky, the color is not white, it is recommended not to replace coconut milk.
Q: I heard that tapioca starch can be changed to horseshoe flour, right?
A: It is completely ok, but the taste is not the same, horseshoe powder is more refreshing, less Q tough, the fusion of taste is slightly worse than tapioca flour, but if the requirements are not high, you can also use horseshoe powder.
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