Steamed Rainbow Cake

Ingredients

• 4 eggs
• 150 gr fine granulated sugar
• 1 tsp Emulsifier/SP
• 1/2 tsp Vanilla powder
• 150 gr low/medium protein flour
• 27 gr Milk Powder
• 1/4 tsp Baking Powder
• 50 ml Instant Coconut Milk
• 70 gr Sweetened Condensed (SKM)
• 150 ml Canolla Oil (can be substituted with vegetable oil)
• Food coloring, try good quality (so that the cake is not bitter).

How to make

• 1. Heat the steamer over low heat (cover the lid with a clean cloth)
• 2. Mix instant coconut milk & SKM, mix well, set aside
• 3. Mix & sift, flour, milk powder & baking powder. Set aside
• 4. Beat eggs, sugar & SP on high speed until fluffy, add vanilla powder. Continue to beat until white & thick.
• 4. Lower to the lowest speed, add the flour & coconut milk mixture, alternately. Beat until smooth, turn off the mixer.
• 5. Enter the canolla, stir gently until evenly distributed (don't overmix, the cake will be tough)
• 6. Divide the dough into 5 / according to taste, add each with food coloring. Mix well. Put it in a piping bag, to make it easier to spread the dough
• 7. Pour only 1 color of dough (in order of rainbow colors) into a baking sheet that has been lined with paper. Put in the steaming that has been boiling, steam each layer of color for 5-6 minutes. Lift & pour the next color. For the final layer of color, steam for 15-20 minutes. Lift

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