How to make coconut milk jaggery cake with a very simple oil-free fryer

Prepare
20 Minutes Processing
45 minutes For
3 people

No need for an oven, you can make a delicious coconut milk jaggery cake with a very simple oil-free fryer. Let’s follow and do together with Bach Hoa XANH!

Ingredients of coconut milk jaggery cake

• 3 chicken eggs
• 30g coconut oil
• 40g coconut milk
• 50g flour
• 55g powdered jaggery
• 1/4 teaspoon cream of tartar (can be substituted with lemon juice)
• 10g desiccated coconut
• 1 pinch of salt
• Tools: Sieve, cake mold, whisk, bowl, whisk

Good tip
– To buy good eggs when buying chicken eggs, you should choose eggs that have an outer shell without black spots, cracks and have a darker color.
– You use your hand to touch the egg shell, if you feel the roughness, a bit rough, this is a fresh chicken egg. Or you can also pick it up and shake it gently, if the egg doesn’t see any movement inside, it’s a new egg.

You can find cream of tartar at bakeries or on e-commerce sites.

Ingredients of coconut milk jaggery cake

How to make coconut milk jaggery cake

Step 1Mix egg yolk and coconut milk

You put 3 egg yolks in a bowl, 30g of coconut oil and use a spatula to stir until the eggs are melted.

Next, you add 40g of coconut milk and continue to stir for another 1-2 minutes for the mixture to blend.

Good tip
You can separate the egg yolks easily by gently shaking with a sieve until all the egg whites are removed

Mix egg yolk and coconut milk

Step 2Mix the flour into the egg yolk mixture

You put 50g of flour through the sieve and sift into the egg mixture and stir well to combine the flour with the eggs.

Mix the flour into the egg yolk mixture

Step 3Make a mixture of egg whites and sugar

You put 55g of jaggery in a bowl containing 3 egg whites, then place the bowl on a pot of hot water.

Next, you add a little salt to the bowl and use a whisk to stir quickly to dissolve the sugar and prevent the eggs from being cooked.

After the sugar has dissolved, remove the bowl of the mixture from the pot of water and add 1/4 teaspoon of cream of tartar , then use a whisk to beat at high speed until the eggs are almost stiff, lift the mixer to create a peak. stand.

Good tip
– If you do not have a whisk, you can easily beat eggs by hand according to the instructions of Tnhelearning.edu.vn.
– You should beat the eggs from the low setting at the beginning and then gradually switch to the high mode to create stability for the air bubbles, avoiding the foam to collapse.

Make a mixture of egg whites and sugar

Step 4Mix cake batter

After whisking the eggs, take 1/3 of the egg whites into the flour mixture and gently mix until combined.

You continue to put the egg whites in the bowl and mix according to the folding method, ie gently mixing from bottom to top .

Mix cake batter

Step 5Bake

After mixing, you put the powder into the mold and pat the mold gently to burst the air bubbles, then sprinkle on top of the powder 10g of desiccated coconut.

You put the cake into the air fryer for the first time at 140 degrees Celsius for 8-10 minutes.

After 10 minutes, take out the cake and use a knife to lightly cut the lines on the cake.

Then, you put the cake into the second oven at 140 degrees Celsius for 40-45 minutes.

After 45 minutes, you take out the cake and turn the mold upside down to wait for the cake to cool. Finally, you take the cake out of the mold and you’re done.

Note
Before baking, turn on the air fryer at 140 degrees Celsius before baking for 10 minutes.

Bake

Finished product

Coconut milk jaggery cake is toasted, soft and delicious. The cake has a moderate sweetness with the ecstatic fatty flavor of coconut milk that will surely make you fall in love with this cake!

Delicious coconut milk jaggery cake

Above is a recipe for coconut milk jaggery cake from Bach Hoa Xanh sent to you, hope you will make this cake successfully!

Tnhelearning.edu.vn