Thai Coconut Layer Cake

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.

Thai coconut layer cake.

Whisk flour baking powder baking soda and 1 2 teaspoon salt in medium bowl to blend. Then add your second layer on top. Steam for five minutes or until the batter is firm to the touch. Top 9 thai dessert recipes for summer easy dessert recipes.

Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter and sugar together on. 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. Add the coconut milk with the shredded coconut. Tropical treats from the thai kitchen.

Cook until the middle of the cake is as firm to the touch as the outside. Fold the beaten egg whites into the batter or use your electric mixer on the low speed. Place 1 cake layer on a serving platter. The second and subsequent layers will take slightly longer to cook from 8 to 10 minutes depending on the heat of your steamer.

Butter and flour two 9 inch diameter cake pans with 2 inch high sides. Browse through classic thai dessert recipes including mango sticky rice and coconut cake. Sprinkle with 1 2 cup coconut. Beat just enough to combine 20 seconds.

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. 1 2 cup rice flour 1 2 cup tapioca starch 1 1 2 cup arrowroot starch 2 1 2 cup sugar 4 cup coconut milk 1 2 tsp jasmine extract 1 cup water thai arrowroot st. 1 2 cup tapioca starch 2 1 8 oz. Spread remaining frosting on top and sides.

Whisk the cake flour baking powder baking soda and salt together set aside. Spread with 1 1 2 cups frosting. Chill for at least 2 hours and up to a day. Top with second cake layer.

Beat 1 to 2 minutes or until well combined. Preheat oven to 350 f 177 c.