INGREDIENTS: Rice flour, tapioca starch, wheat starch, coconut pulp (90 g/kg), iodized salt.
Step 1: Mix the flour: 250g of coconut jelly cake flour + 1 packet of coconut pulp + 800ml of water + 15ml of cooking oil (1 tablespoon). Stir evenly on the stove at 120°C until the mixture becomes thick and sticky.
Step 2: Steam the cakes: Pour the mixed flour into molds greased with oil. Steam for about 15 minutes until a toothpick inserted into the cake comes out clean.
Step 3: Prepare the filling: Stir-fry the mixture: Shrimp, lean meat, jicama, shallots, seasonings to taste.
Storage: Keep in a dry, cool place, away from direct sunlight.
