How to make colorful, flexible and fragrant rattan cake

Rattan nine-tiered cake is a “relative” to pork skin cake, which is supple, crispy, sweet and fragrant with coconut milk. The difference is that the rattan nine-layer cake replaces the layer of green beans with an eye-catching multi-colored flour layer. Let’s refer to how to make colorful, flexible and fragrant rattan cake in the following article.

Prepare
15 Minutes Processing
60 Minutes For
2 – 3 people

Ingredients for making nine-tiered rattan cake

Ingredients for making nine-tiered rattan cake

• 200g tapioca flour
• 20g glutinous rice flour
• 15g tapioca flour
• 140g sugar
• 235gr coconut milk
• 75ml food coloring water (yellow)
• 75ml grated pandan leaf juice (about 6 leaves)
• 75ml beetroot juice
• 75ml Butterfly Pea Perfume
• Seasoning: Salt, cooking oil
• Tools: Steamer

How to make rattan nine-tier cake

Step 1Mix the flour

First, you put in a bowl 200g tapioca flour, 20g glutinous rice flour, 90g sugar, 1 teaspoon salt and mix well. Then you divide this dough mixture into 4 parts to make 4 different colors for the cake.

Mix flour mixture

In the first part of the dough, add 35g of coconut milk and 75ml of yellow water and mix well.

In the second part of the powder, you add 35g of coconut milk and 75ml of ground pandan leaf juice and mix well to dissolve the powder.

In the third part of the dough, mix 35g of coconut milk and 75ml of beetroot juice.

For the rest of the powder, you also add a mixture of 35g of coconut milk and 75ml of butterfly pea flower water and mix well.

Mix 4 parts flour with food coloring

Good tip:
– If you don’t want to use coconut milk in the second part of the dough, you can replace it with cold water or pandan leaf juice.
– Before pouring the cake, add a little cooking oil to the above flour mixture so that the cake does not stick to the mold.

Step 2Prepare and heat the mold

You prepare a large ceramic bowl, spread a layer of cooking oil in the bowl so that when the cake is done, it will be easier to take out.

Heat the mold

You put a pot of water on the stove, above the pot to steam and put the cake mold on top to preheat the cake mold. Steaming time is about 3-5 minutes (depending on how thick or thin the mold is).

Step 3Pour the dough into the mold and steam the cake

After the mold is heated, you put each part of the prepared dough into the mold one by one.

First, you add 2 tablespoons of any color powder to make the first cake layer and then cover the lid and let it sit for about 2-3 minutes. Then you open the lid, see the layer of powder has glued and the inner surface, then add 2 tablespoons of other color powder on top.

Use a patch to spread the dough to cover the bottom layer. Keep doing this until there are 9 layers of dough according to the name of the cake.

Pour each layer of dough into the mold until there are 9 layers

Step 4Take the cake out of the mold

After steaming 9 layers of cake, you turn off the stove and take out the cake mold. Let the cake cool completely before taking it out of the mold.

You use your hand to gently press on the edge of the cake and the cake has come out of the mold.

Use your hand to press the edge to get the cake

Or you can use a dough mixer and then press down on the edge, gently remove the cake.

Use a dough mixer to get the cake

After taking out the cake, you put the cake on a cling film. Use a knife covered with food film or brush a layer of oil on it so that when cutting the cake, it does not stick.

Step 5Cook coconut milk

You put a pot of water on the stove, wait for the water to boil, then add the tapioca powder, gently stir it with a spoon so that it does not stick to the bottom of the pot . You cook until the tapioca is clear, then you pour it into the basket and rinse it with cold water.

Cook coconut milk with tapioca powder

Next, put another pot on the stove, add 200ml of coconut milk, 50ml of cold water, 50g of sugar, about ½ teaspoon of salt. Bring the mixture to a boil over low heat, stirring until the sugar dissolves. After the sugar dissolves, you add the cooked Bang powder to the coconut milk mixture and stir well, cook until the pot of coconut milk boils.

Step 6Finished product

Rattan nine-tier cake has extremely eye-catching and attractive colors. The cake does not have a layer of mung bean paste like a pork skin cake, but it is still very delicious, has the toughness, and the sweet and fatty taste of coconut milk. The aroma blends between many layers of powder such as beetroot, pandan leaves, …

The finished product is delicious rattan nine-tier cake

Good tip:
– Before pouring the dough, remember to stir well so that the dough does not settle at the bottom of the bowl.
– You can change the order of pouring the dough to make the cake the color you want.
– You pour the same amount of flour each time, the cake will be even and more beautiful.

Enjoy

You can eat rattan nine-layer cake right after it has cooled down, which is also very delicious. But to stimulate the taste and make the dish more greasy, don’t forget to add the coconut milk you just made with some sesame or golden roasted peanuts.

Rattan nine-tier cake served with coconut milk

So you already know how to make colorful, fragrant and irresistible rattan nine-tiered cake, right? Hope you make this cake successfully to enjoy with family and friends.

Choose to buy flour at Tnhelearning.edu.vn to make this cake:

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