Thai Coconut Layer Cake

Whisk flour baking powder baking soda and 1 2 teaspoon salt in medium bowl to blend.

Thai coconut layer cake.

Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter and sugar together on. 1 2 cup tapioca starch 2 1 8 oz. 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. Preheat oven to 350 f.

Tropical treats from the thai kitchen. The second and subsequent layers will take slightly longer to cook from 8 to 10 minutes depending on the heat of your steamer. Whisk the cake flour baking powder baking soda and salt together set aside. Spread with 1 1 2 cups frosting.

Top with second cake layer. 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. Browse through classic thai dessert recipes including mango sticky rice and coconut cake.

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. Sprinkle remaining coconut over top and sides of cake pressing to adhere. Place 1 cake layer on a serving platter. Chill for at least 2 hours and up to a day.

Preheat oven to 350 f 177 c. Beat 1 to 2 minutes or until well combined. Add the coconut milk with the shredded coconut. Fold the beaten egg whites into the batter or use your electric mixer on the low speed.

Sprinkle with 1 2 cup coconut. Steam for five minutes or until the batter is firm to the touch. Beat just enough to combine 20 seconds. 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.

Top 9 thai dessert recipes for summer easy dessert recipes. Then add your second layer on top.