Thai Coconut Layer Cake

Beat 1 to 2 minutes or until well combined.

Thai coconut layer cake.

Fold the beaten egg whites into the batter or use your electric mixer on the low speed. Place 1 cake layer on a serving platter. Chill for at least 2 hours and up to a day. Steam for five minutes or until the batter is firm to the touch.

Cook until the middle of the cake is as firm to the touch as the outside. 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. The second and subsequent layers will take slightly longer to cook from 8 to 10 minutes depending on the heat of your steamer. Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter and sugar together on.

Browse through classic thai dessert recipes including mango sticky rice and coconut cake. Beat 1 to 2 minutes or until well combined. Tropical treats from the thai kitchen. Top with second cake layer.

Sprinkle remaining coconut over top and sides of cake pressing to adhere. Then add your second layer on top. Top 9 thai dessert recipes for summer easy dessert recipes. 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.

Whisk the cake flour baking powder baking soda and salt together set aside. Add the coconut milk with the shredded coconut. 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. Spread with 1 1 2 cups frosting.

Beat just enough to combine 20 seconds. Preheat oven to 350 f. 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 with 1 2 cup coconut.

1 2 cup tapioca starch 2 1 8 oz. Butter and flour two 9 inch diameter cake pans with 2 inch high sides.