In addition to the coconut milk mixed with flour, coconut steam rice cake also has an exciting layer of grated coconut. How to make this cake is not too difficult, and there is no need to use the oven as well, so let’s head to the kitchen to make it without hesitation!
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| Prep Time | 30 minutes |
| Cook Time | 10 minutes |
| Passive Time | 5 minutes |
| Servings |
people
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Ingredients
- 1 Fresh chicken egg
- 50 g of rice flour
- 1 teaspoon of tapioca flour
- 100 ml of non-sugar fresh milk
- 30 gr Sugar
- Little baking powder
- 100 gr of grated coconut
Ingredients
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Instructions
- Beat and whisk the egg in a bowl.
- Cook fresh milk and sugar until warm and then add the egg to mix well. Sift together rice flour, tapioca flour, baking powder into the egg mixture to mix and then leave it for 15 minutes for the batter to be smooth.
- Stir-fry grated coconut with little sugar until the coconut is apparent.
- Heat a small nonstick pot on the stove, then pour a ladle of batter into the pot and swirl it around the pan quickly as shown below, then close the lid for 2 minutes until brown on both sides.
- Take out the cake and add grated coconut.
- Continue to make another piece of cake and then place it on the first one with grated coconut.
- We finish the fragrant and soft coconut cake with crispy grated coconut.
Recipe Notes
In addition to the coconut milk mixed with flour, coconut steam rice cake also has an exciting layer of grated coconut. How to make this cake is not too difficult, and there is no need to use the oven as well, so let’s head to the kitchen to make it without hesitation!
