Steamed coconut cakes

Steamed coconut cakes

By
From
The Real Food of China
Makes
10
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
400g rice flour
1 tablespoon baking powder
400ml coconut milk
3 teaspoons coconut essence
250g caster sugar
food colouring, (optional)

Method

  1. Line ten 150 ml dariole moulds, or similar, with baking paper or cupcake cases. If you don’t have enough moulds, you will need to cook the cakes in batches.
  2. Sift the rice flour and half of the baking powder into a large bowl. Whisk in the coconut milk and essence, then add 310 ml boiling water and whisk until smooth. Set aside until cool.
  3. Stir the sugar and remaining baking powder into the cooled mixture. Divide the mixture in half or thirds, depending on the number of colours you want to make. Tint the mixture as desired using food colouring, then pour into the prepared moulds, filling them nearly to the top. Put the filled moulds into a steamer, place over a wok or saucepan of boiling water, then cover tightly and steam for 15 minutes. Remove from the steamer and remove the cakes from the moulds. If working in batches, re-line the moulds and cook the remaining mixture. Serve at room temperature.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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