Rainbow Rice Layer
Ingredients
- 1400 cc Medium thick coconut milk
- (from 2 coconuts)
- 475 gr sugar
- 1/2 tsp Vanilla powder
- 1/2 tsp Salt
- 2 pandan leaves
- 300 grams of white rice flour
- 150 grams tapioca flour
- Food coloring, white, purple, blue, green, yellow, orange and red.
How to make
- 1. Cook coconut milk, 2 pandan leaves, and salt, stir until boiling, set aside and let cool.
- 2. Mix rice flour + tapioca flour + sugar
- 3. Enter the half-cooled coconut milk, stir until it doesn't become lumpy, then add the remaining coconut milk, mix well, add the vanilla, mix well and then strain.
- 4. Divide the dough into 2, the 1st give food bleach, mix well, set aside. The other 1 divide the dough into 6 parts. Give each color, mix well.
- 7. Prepare the steamer, make sure the steamer is boiling hot. Put in a 16 x 16 x 7 cm tin that has been lightly greased with oil as long as it is flat.
- 8. Put the dough in the following order:
- – purple, white, purple, white
- – blue, white, blue, white
- – green, white, green, white
- – yellow, white, yellow, white
- – orange, white, orange, white
- – red, white, red
- 75 ml per layer
- every time you add the dough, don't forget to stir it first so the flour doesn't settle.
- Steam for 5 minutes each layer. The last layer is steamed for 20 minutes.
- 9. Remove and cool. Once cool, remove from the tin and cut into pieces.
- 10. Cut with a knife wrapped in plastic so that it is neat.
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