Steamed Layer Cake/Steamed Coconut Layer Cake

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

unsweetened shredded coconut

🥗Healthier: dried coconut flakes

💰Cheaper: sweetened shredded coconut

Dried coconut flakes provide a similar texture with less sugar

In a large bowl, add 16 ounces of tapioca starch.

Add 1 1/4 cups of rice flour to the bowl.

Add 3 tablespoons of glutinous rice flour to the mixture.

Add 2 1/2 cups of granulated sugar, adjusting for sweetness based on coconut cream used.

Add 3 cans of coconut milk or coconut cream (400 ml each).

Mix the dry ingredients and coconut milk until dissolved.

Add 4 cups of room temperature or cool tap water and mix well.

Pour the mixture through a sieve to remove any clumps.

Divide the batter into portions for coloring, adding desired food coloring to each portion and mixing individually.

Prepare your steamer and ensure it's boiling before starting to steam the layers.

Use foil pans, glass pans, or silicone molds for steaming; today, foil pans are used.

Cover the lid of the steamer with a towel to prevent moisture from dripping onto the cake.

Pour about 1/3 cup of batter into the pan for each layer, aiming for a thickness of 1/8 to 1/4 inch.

Steam the first layer for about 5 minutes, checking for doneness by pressing the top; it should feel firm.

Continue adding layers, cooking each for about 5 minutes or longer depending on thickness.

After all layers are cooked, remove from heat and allow to cool completely before cutting.

Cut the cooled layers using a regular knife or crinkle cutter.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens