How to make coconut cake

Coconut steamed cake is a home-cooked dish that is very lifelike. You don’t need to prepare seasonings deliberately to make this dish. Just the basic salt, MSG, soy sauce and vinegar at home can make a delicate dish. The soup of this dish looks even more delicious and makes people drool.

1. Mix rice flour, tapioca flour, sugar and baking powder evenly.

2. Add yeast into warm water and mix well

3. Pour the stirred yeast water into the mixed rice flour and stir evenly without particles into a paste (I originally wanted to use spinach juice to activate yeast water, but there was no spinach at home. So I used some green food coloring)

4. Add appropriate amount of coconut flakes and mix well

5. Brush a layer of oil in the mold in advance, then pour the batter into the mold, filling it about 50% to 60%. Place in a warm place and wait for fermentation to increase in size (I used 12 muffin molds)

6. The fermented batter has now filled the mold. Sprinkle raisins and black sesame seeds on the dough, put it into the steamer and steam it for 30 minutes after the water boils.

7. The mold brushed with oil is easier to demould

Eating too much condiments in restaurants for a long time is not good for your health. The method of making coconut steamed cake is simple and does not require any condiments, so it is guaranteed to be healthy.