Hainan coconut cake making method

Coconut cake is a special pastry in Hainan, many people like to eat, the raw materials for making coconut cake include glucose syrup, white sugar, fresh coconut juice, coconut cake to eat with the soft and Q bullet of rice cakes, sweet and not greasy, the appearance looks white and bright, smooth and clean, it looks like an appetite. The filling of coconut cake is a major feature, with shredded coconut peanut filling and shredded coconut sesame filling, the coconut flavor is very strong, with a soft and sticky taste.

Hainan coconut cake

Preparation Method:

1, the glutinous rice clean, soaked in water for 2 hours, finely ground into a pulp: the plate orchid leaves are washed, chopped and ground, wrapped in white gauze and squeezed out of the leaf juice, coconut processing pressed out of the white coconut juice.

2, rice milk mixed with corn starch stir and kneaded to the tendon, add sugar, condensed milk, refined salt and juice together to stir evenly, and then divided into 2 equal parts, 1 part mixed with the orchid leaf juice, adjusted to green, the other part into the coconut milk is white.

3: Use a flat bottom steaming dish, smear with raw oil, pour in a layer of white rice milk, (about 0.6 cm thick) steam for 5 minutes until cooked, then add a layer of green rice milk, steam for another 5 minutes, so that the interval is repeatedly steamed until the 8th layer.

4, the steamed Panlan cake, placed in the ventilation place for 30 minutes, so that the natural cooling, put into the crisper to increase the coolness, take out and cut into diamond-shaped small pieces, plated.