Thai Coconut Layer Cake

For the white layer 150 g tapioca starch 100 g rice flour 250 coconut milk 450 ml water 160 g sugar 1 1 tsp salt for the green layer 150 tapioca starch 1.

Thai coconut layer cake.

Browse through classic thai dessert recipes including mango sticky rice and coconut cake. Sprinkle with 1 2 cup coconut. Place 1 cake layer on a serving platter. Tropical treats from the thai kitchen.

Beat 1 to 2 minutes or until well combined. 1 bunch 4 oz frozen pandan leaves thawed and cut into 1 inch pieces nonstick cooking spray 1 2 cup sticky rice flour 2 oz. Add the coconut milk with the shredded coconut. Chill for at least 2 hours and up to a day.

Whisk flour baking powder baking soda and 1 2 teaspoon salt in medium bowl to blend. Preheat oven to 350 f. Beat 1 to 2 minutes or until well combined. The second and subsequent layers will take slightly longer to cook from 8 to 10 minutes depending on the heat of your steamer.

Spread remaining frosting on top and sides. Fold the beaten egg whites into the batter or use your electric mixer on the low speed. Sprinkle remaining coconut over top and sides of cake pressing to adhere. Then add your second layer on top.

Grease three 9 inch cake pans line with parchment paper then grease the parchment paper parchment paper helps the cakes seamlessly release from the pans. Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter and sugar together on. Steam for five minutes or until the batter is firm to the touch. Spread with 1 1 2 cups frosting.

1 2 cup tapioca starch 2 1 8 oz. Beat just enough to combine 20 seconds. Top with second cake layer. Top 9 thai dessert recipes for summer easy dessert recipes.

Preheat oven to 350 f 177 c. Butter and flour two 9 inch diameter cake pans with 2 inch high sides.