Pineapple leaf cake folk
This fake cake is very good. This ethnic cake is so old that it is still a favorite dish of many Vietnamese people. With a simple recipe, easy to make, with a little dexterity, you can make pieces of cake soft, smooth.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Rice flour 150 gram
Glutinous flour 150 gram
Pandan 300 gram
Brown sugar 150 gram
Vani ống 1 ống
Coconut milk 80 ml
Ginger 1 tuber
Mè trắng 20 gram
Tapioca flour 1 spoon
- Pandan leaves washed, grinded and squeezed to make water CAKE CAKE POWDER - Green cake: 75g glutinous rice flour, 75g rice flour, pandan leaf juice, 1/2 vanilla tube, 1 spoon of cooking oil and 50ml of filtered water, knead the dough to smooth - White bread: 75g glutinous rice flour, 75g rice flour, 1/2 vanilla tube, 1 spoon of cooking oil and 150ml of filtered water, knead the dough to make it smooth for 25 minutes.
- Prepare 2 pots for white and green flour in 2 pots, stir until cooked. - Prepare the mold, sweep 1 layer of oil around the mold. - Kneading and mixing 2 colors of flour together, then pour into the mold, press the cake into the mold, wait to cool
MAKE SUGAR - Mix brown sugar with 100ml of filtered water and 5 slices of cooked ginger, stir until sugar is dissolved - When sugar is melted and slightly thickened, it is okay. MAKING COCONUT WATER - Put coconut milk, 1 spoon of sugar, 1 spoon of flour, 1 spoon of water and cook until cooked. - Sesame seeds roasted lightly until fragrant