Thai Coconut Layer Cake

Beat just enough to combine 20 seconds.

Thai coconut layer cake.

Top with second cake layer. 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. 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.

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. Place 1 cake layer on a serving platter. Steam for five minutes or until the batter is firm to the touch. Butter and flour two 9 inch diameter cake pans with 2 inch high sides.

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. 1 2 cup tapioca starch 2 1 8 oz. Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter and sugar together on.

Whisk the cake flour baking powder baking soda and salt together set aside. Then add your second layer on top. Preheat oven to 350 f. Preheat oven to 350 f 177 c.

Add the coconut milk with the shredded coconut. Sprinkle with 1 2 cup coconut. 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. Spread remaining frosting on top and sides.

Sprinkle remaining coconut over top and sides of cake pressing to adhere. Browse through classic thai dessert recipes including mango sticky rice and coconut cake. Tropical treats from the thai kitchen. 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.

Top 9 thai dessert recipes for summer easy dessert recipes. Spread with 1 1 2 cups frosting.