Ingredients
Rice flour (rice flour) ( 160g ) | Tapioca flour ( 40g ) |
Yeast ( 3g ) | Baking powder ( 2g ) |
White sugar ( 25g ) | Warm water ( 270ml ) |
raisins (appropriate amount) | Black sesame seeds ( Appropriate amount ) |
Oil ( Appropriate amount span> ) |
How to make coconut cakes
1. Stir the rice flour, tapioca flour, sugar and baking powder evenly
2.Put the yeast into warm water and stir evenly
3. Pour the mixed yeast water into the mixed rice flour and stir evenly without any particles to form a paste (I originally wanted to use spinach juice to activate the yeast water, but I don’t have spinach at home).So I used some green food coloring)
4.Add appropriate amount of coconut milk and stir evenly
5. The mold needs to be brushed with a layer of oil in advance, and then the batter is poured into the mold until it is half full.Place it in a warm place and wait for it to ferment and expand (I used 12 muffin molds)
6. Fermentation The good batter has now been filled with the grinder.Sprinkle raisins and black sesame seeds on the surface.Put the water in the steamer and steam for 30 minutes.
7.Oiled molds are easier to demould
Tips
You can use vegetable juice instead of water to make yeast, which will make the color beautiful and taste good.If you don't like it too sweet, you can add less sugar.The coconut flavor is added to give it a nice coconut flavor.If you add more or less water to make the batter, the taste will be different.You can adjust it yourself.Adding cassava flour will make it a little waxy
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