Steamed Coconut Cake
Steamed Coconut Cake. What can coconut water do? Would you like to come and cook the perfume coconut cake? Without a beater, the texture is smooth. Steamed until cooked, no need to reconcile the oven. Delicious, so soft that you don’t really want to share anyone.
This round steamed coconut cake is with egg, without using a beater. There is no blender. Using a fine cake batter, steamed hot It comes out soft and delicious. Let’s look at the ingredients and how to make them.
Steamed Coconut Cake Ingredients
- 1 egg
- 80 grams sugar
- Coconut water 40 ml.
- Coconut milk, 30 ml box
- Rice bran oil 30 ml.
- 1/4 teaspoon salt
- Purple Crown Cake Flour 150 g.
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- Young coconut for dressing
Crack eggs into a mixing bowl. Use a whisk until smooth. Add granulated sugar, coconut water and coconut milk, whisk to combine. Add rice bran oil and salt, stir to combine.
Sift the flour, baking powder and baking soda into a mixing bowl, set aside.
Divide the flour into the egg mixture. Gently fold the flour with a spatula or whisk to combine. Gradually add until the flour is gone. Stir until the flour is dissolved and set aside for 30 minutes. Use a spatula to remove all air bubbles. Put into the cupcake mold, covered with paper already. Sprinkle with young coconut
Steam the snacks after boiling water on medium heat for 15-20 minutes or until the snacks are cooked.