Indonesia's special cake -- coconut juice three color cake (also known as niangya cake)(yin ni te se gao dian ye zhi san se gao ye cheng wei niang re gao )

Indonesia's special cake -- coconut juice three color cake (also known as niangya cake)

Introduction:

"Every year during the Chinese new year, my family makes this special Indonesian pastry - coconut milk three color pastry (my parents are returned overseas Chinese from Indonesia). When my mother was there, she only saw her make it, but she didn't do it by herself. Now that my mother is gone, I miss the three color coconut cake she made. So I tried it with my father, and it was really successful. I just have to be patient and taste the three color coconut cake I made. It seems that I can taste the taste of my mother's cake. I hope everyone will enjoy it too ~

Production steps:

Step 1: main ingredients: raw powder, coconut milk (note that it's not the kind of coconut milk you usually drink, but the kind of coconut milk specially used for cooking, which can be bought in imported food stores), fine granulated sugar

Step 2: first pour the coconut milk into a large bowl (shake well before opening the can), then add 400 ml of warm water (use an empty coconut milk bottle as a measuring device, a can of coconut milk is just 400 ml), then add 350 g of fine granulated sugar, and a little salt, and then fully stir. Finally, slowly add the cornflour and stir while putting it

Step 3: divide into three parts, two of which are added with food pigment

Step 4: boil water, put the platter in after the water boils, and then pour the slurry into the platter with a spoon (remember that the slurry will precipitate and must be stirred all the time). At the same time, use a toothpick to prick the bubbles on the platter, otherwise the steaming will be uneven.

Step 5: my family uses a large plate with a diameter of 28 cm. After about two minutes, I open the lid and see that the powder becomes transparent. It's ripe. Don't overdo it, or it will bubble. I must wipe the water on the lid and then cover it back. Layer by layer, when one layer becomes transparent, it means that it is ripe, then the second layer of slurry can be put, and so on. I made twelve layers.

Step 6: be sure to cool before cutting, otherwise it will be sticky and thin.

Step 7: you see, the coconut milk three color cake with clear layers is finished

Materials required:

Raw meal: 400g

Coconut milk: 400ml

Warm water: 400 ml

Edible pigment: a little

Fine granulated sugar: 350g

Salt: a little

Note: as coconut oil in coconut milk will solidify, it must be washed with warm water. The raw powder will precipitate and must be stirred all the time. To distinguish whether the slurry is fully cooked depends on whether it is still white. If it is still white, it means that it is not fully cooked. If you go too far, there will be bubbles, so you can't connect layers. Every time you open the lid, be sure to wipe the water off the top and cover it again. Otherwise, the water will fall on the powder and affect the connection layer by layer.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: sweet

Chinese PinYin : Yin Ni Te Se Gao Dian Ye Zhi San Se Gao Ye Cheng Wei Niang Re Gao