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Wednesday, 22 May 2013

Steamed Layer Cake | 三色千層糕 - Josephine's Recipes Episode 23

There are 3 colors of  steamed rice cake is delicious and healthy perfectly to dressed up with a little shredded coconut.

First, Prepare 3 separate large glass cup or large bowl for stir and mix.

White Layer:
175ml coconut milk
40ml white sugar
45ml rice flour 粘米
15ml tapioca starch

Green Layer:
4 pieces pandan leaves into blender and add 175ml water 
Blend it until all the leaves are fined
40ml white sugar
45ml rice flour 粘米
15ml tapioca starch

Brown Layer:
175ml water
45ml dark brown
Unrefined sugar
45ml rice flour 粘米
15ml tapioca starch

1) Mix separately in a glass or bowl with  ingredients A, B, C. Stirring constantly, then strain through a fine mesh strainer to remove any lumps.

2) Prepare a cake mold that has been smeared with cooking oil.

3) Turn the steamer to preheat and allow enough water to boil, Pour each batter about 4 tablespoons of one layer steam for about 15 minutes. Once the first layer is firm, you can add the second, and third layers.

4) Adjusting the batter mixture and steaming each layers. also be sure to add a cup of water to the pot from time to time, ensuring it doesn't boil dry until cooked through.

5) Please use a skewer inserted into the centre of the steamed layer cake, they must be comes out clean. Remove and leave it cool, before cutting to serve.

Recipe Source: JosephineRecipes.Co.Uk

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