Thai Coconut Layer Cake

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.

Thai coconut layer cake. Sprinkle with 1 2 cup coconut. Chill for at least 2 hours and up to a day. Top with second cake layer. The second and subsequent layers will take slightly longer to cook from 8 to 10 minutes depending on the heat of your steamer.

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. Then add your second layer on top. Beat just enough to combine 20 seconds. Browse through classic thai dessert recipes including mango sticky rice and coconut cake.

Beat 1 to 2 minutes or until well combined. Cook until the middle of the cake is as firm to the touch as the outside. 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. Place 1 cake layer on a serving platter.

Preheat oven to 350 f. 1 2 cup tapioca starch 2 1 8 oz. Spread with 1 1 2 cups frosting. 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.

Sprinkle remaining coconut over top and sides of cake pressing to adhere. Whisk flour baking powder baking soda and 1 2 teaspoon salt in medium bowl to blend. Whisk the cake flour baking powder baking soda and salt together set aside. Tropical treats from the thai kitchen.

Butter and flour two 9 inch diameter cake pans with 2 inch high sides. Spread remaining frosting on top and sides. Add the coconut milk with the shredded coconut. Top 9 thai dessert recipes for summer easy dessert recipes.

Preheat oven to 350 f 177 c. Fold the beaten egg whites into the batter or use your electric mixer on the low speed.