Tapioca Layer Cake
Tapioca Layer Cake Ingredients
- 250 gr tapioca flour
- 125 gr rice flour
- 250 gr granulated sugar
- 1/2 tsp salt
- 800 ml coconut milk (from 1 coconut)
- 1 lb pandan leaves
- Enough food coloring pink, orange, green and purple
- 1/2 tsp white coloring
How to Make Tapioca Layer Cake
- * Boil the coconut milk first with 1 pandan leaf, then let it cool.
- * Mix tapioca flour and rice flour. Add sugar and salt. Pour the coconut milk little by little while stirring until the sugar is dissolved, and the dough is smooth. Then strain.
- * Divide the dough into 2 parts. One part add white dye. Then divide the other one into several bowls and add coloring to each bowl
- * heat the steamer, prepare a 14*14*7 square tin. Spread evenly with a little vegetable oil.
- * Pour 50ml of pink dough (or according to taste), steam for 3-5 minutes. After the pink dough has set, then pour in 50 ml of the white mixture. Steam again until set. Then do the same thing alternately until all the dough runs out. Don't forget to make sure to stir before pouring the dough.
- * after the dough runs out continue steaming for 20 minutes so that it is completely cooked.
- * Let the cake cool first so that it is easy to remove from the pan.
- * Use a sharp knife that has been coated with plastic to cut the layer cake so it doesn't stick
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