I decided to do a test run on this layered cake before I make it for the exhibition that I was invited to attend to represent the Malay/Muslims Singapore in one of the College here in my State. I never make this cake, it turns out great!! Anyway, enjoy!!!
Ingredients:
3 and half cups Rice Flour
6 cans of Coconut milk = 10 cups of coconut milk (equivalent to 80 oz)
2 and half cups sugar
1 tsp salt
Equipment: Steamer
Methods:
1) Stir the sugar, coconut milk, and salt in a pot. The mixture need to be boiled.
2) Then cool it down once the mixture already boiled. (overnight cooling is better)
3) Add rice flour and stir until blended or use a mixer. Then sieve the mixture to get rid of the clumps.
4) Divide the mixture into half. Put a color in one and leave the other plain or you can add other color.
5) Then get the steamer ready.
6) Scoop the first layer and let it steam for at least 10 minutes. Then add the next layer.
7) Once done with the layers, let it steam for at least 5 or 10 minutes more. Then pull it out from the steamer to cool before cutting.
Note: - Make sure that the mixture is not too thin or thick.
- If it's too thin add a little more rice flour but not too much!!
- If you like sweet, add another quarter cup of sugar into the mixture.
- Don't forget to taste the mixture!!!
- You can also replace coconut milk with 3 cans evaporated milk and 3 cans coconut milk, but both milk must be equivalent to 80 oz in total.
- 5 cups milk = 40 oz --> liquid measurements.
Another version using the rameskin mold or bowl
Labels: Asian |
