Pandanus Layered Cake (Kuih Talam)-Cooking with Hana Phung
Green Layer:
50 g (1/3 cup + 2 tablespoons) rice flour
10g (4 teaspoons) tapioca flour
10g (1tablespoons) mung bean flour
130 g (2/3 cup) sugar
100 ml (1/3 cup) Pandanus Juice
250 ml (1 cup) water
¼ teaspoon alkaline water
Coconut Cream Layer:
15g (1 tablespoon + 2 teaspoons)rice flour
15g( 1 tablespoon + 2 teaspoons) mung bean starch
¼ teaspoon salt
250 ml (1 cup) thick coconut milk( or 150ml coconut cream+100ml water)
Cake mold size:16-cm (7-in) or whatever size of mold you have.
Note: Pandanus juice
6-8 large pandanus leaves
150 ml (2/3 cup) water
-Rinse the pandanus leaves and, using kitchen scissors or a sharp knife, cut
the leaves into 2-cm (¾-in) lengths.
- Place the leaves and water in a blender and process until pulverized. Pourthrough a fine strainer and discard the solids. Measure out the required amount of juice called for in the recipe
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