Butter and flour two 9 inch diameter cake pans with 2 inch high sides.
Thai coconut layer cake recipe.
This steamed rice cake has green color layers of pandan leaves alternating with the yellow color layers of mung bean paste.
1 2 cup tapioca starch 2 1 8 oz.
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.
Chill for at least 2 hours and up to a day.
Whisk the cake flour baking powder baking soda and salt together set aside.
Spread with 1 1 2 cups frosting.
Preheat oven to 350 f.
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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.
Whisk flour baking powder baking soda and 1 2 teaspoon salt in medium bowl to blend.
Sprinkle with 1 2 cup coconut.
Pailin s kitchen 3 157 413 views.
Of coconut cream unsweetened i also made a syrup to use as filling by using remainder of can of coconut cream 1 4 cup sugar a 6 oz bag of frozen unsweetened coconut and a tsp of coconut extract.
Place 1 cake layer on a serving platter.
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Spread remaining frosting on top and sides.
Preheat oven to 350 f 177 c.
Sprinkle remaining coconut over top and sides of cake pressing to adhere.
Furthermore the cake can easily be peeled by hands into each layer without breaking apart.
Butter three 9 inch round cake pans and line the bottoms with parchment paper.
I made a buttercream icing using 4 t.
Mine was very yellow on the inside though.
Position racks in the middle and lower third of the oven and preheat to 350 degrees f.
Main ingredients includes tapioca flour rice flour coconut milk mung beans and pandan leaves.
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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.
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