HEAVENLY CAKES - TAKYCake The fresh aroma of pandan leaves is infused into the cake, and when eaten, the cake has a crunchy and chewy texture with distinct layers separated in a beautiful five-layered form.
Steamed mung beans: Soak 100g of mung beans in lightly salted water (for about 1 hour). Rinse thoroughly. Steam until cooked.
Step 2:
Make the batter: Combine 400g of rice flour, 400g of coconut milk, 200ml of water, and 240g of sugar. Stir until well combined. Divide into two portions: Make the mung bean layer: Combine 400g of rice flour mixture with steamed mung beans and 200ml of water. Blend until smooth. Make the pandan leaf layer: Combine the remaining rice flour mixture with pandanus leaf flour (if available). Stir until well mixed.
Step 3:
Steam the cake: Stir the batter well, pour the pandan leaf layer into each mold greased with oil, steam until nearly cooked (2 minutes), then pour the mung bean layer on top and steam for an additional 3 minutes. Continue this layering process until all the batter is used up. Steam for an additional 10 minutes until the cake is completely cooked.
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