Afternoon Tea Needs Some Sweet Coconut Brown Sugar Cake
1.
Prepare the ingredients, the amount of coconut can be determined according to your preference.
2.
Mix the sticky rice flour and tapioca flour and pour it into a mixing bowl.
3.
Pour in pure milk, then pump and stir evenly.
4.
Cut and mix evenly from bottom to top, until there are no dry powder and small particles, so that the paste is complete, set aside for later use.
5.
Pour brown sugar and purified water into a non-stick pan and bring to a boil.
6.
Pump and beat with your hands until the brown sugar is completely dissolved in the water.
7.
Pour the brown sugar water into the prepared powder slurry and beat it evenly with your hands.
8.
Prepare a mold or a baking bowl. I use a small baking bowl. Brush the bottom and sides with a thin layer of corn oil.
9.
Add a layer of coconut (according to your preference), or cut into small pieces, this is optional.
10.
Pour the flour paste into a baking bowl, about eight or nine minutes full, and cover the coconut fruit.
11.
I use the steamer in the rice cooker: pour an appropriate amount of water into the rice cooker, put it on the steamer after boiling, and continue to steam for about 30 minutes in the steaming mode. Individuals can extend or shorten the time according to the degree of surface solidification.
12.
11. After the surface is solidified, take it out and put it on the cooling rack to cool it down. You can use a hair dryer to blow cold air around to accelerate the cooling, or you can put it in the refrigerator or freezer to accelerate the cooling. The time should not be too long.
13.
It can be topped with blueberry sauce. The sweet and sour taste neutralizes the slight bitterness of brown sugar. With the Q bomb of coconut, it tastes very rich and can also be served with chocolate sauce...
Tips:
*The amount of two.
*You can adjust the material according to the size of your own mold or container.
