Thai Coconut Layer Cake

1 2 cup rice flour 1 2 cup tapioca starch 1 1 2 cup arrowroot starch 2 1 2 cup sugar 4 cup coconut milk 1 2 tsp jasmine extract 1 cup water thai arrowroot st.

Thai coconut layer cake.

Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter and sugar together on. Spread with 1 1 2 cups frosting. Grease three 9 inch cake pans line with parchment paper then grease the parchment paper parchment paper helps the cakes seamlessly release from the pans. Then add your second layer on top.

Beat 1 to 2 minutes or until well combined. Butter and flour two 9 inch diameter cake pans with 2 inch high sides. Preheat oven to 350 f 177 c. Beat just enough to combine 20 seconds.

Sprinkle with 1 2 cup coconut. Add the coconut milk with the shredded coconut. Spread remaining frosting on top and sides. Beat 1 to 2 minutes or until well combined.

Tropical treats from the thai kitchen. Fold the beaten egg whites into the batter or use your electric mixer on the low speed. 1 2 cup tapioca starch 2 1 8 oz. Preheat oven to 350 f.

The second and subsequent layers will take slightly longer to cook from 8 to 10 minutes depending on the heat of your steamer. Place 1 cake layer on a serving platter. Top with second cake layer. 1 bunch 4 oz frozen pandan leaves thawed and cut into 1 inch pieces nonstick cooking spray 1 2 cup sticky rice flour 2 oz.

For the white layer 150 g tapioca starch 100 g rice flour 250 coconut milk 450 ml water 160 g sugar 1 1 tsp salt for the green layer 150 tapioca starch 1. Steam for five minutes or until the batter is firm to the touch. Cook until the middle of the cake is as firm to the touch as the outside. Browse through classic thai dessert recipes including mango sticky rice and coconut cake.

Top 9 thai dessert recipes for summer easy dessert recipes. Whisk flour baking powder baking soda and 1 2 teaspoon salt in medium bowl to blend.