Vietnamese cassava coconut milk pandan cake recipe

Do your children like the food you cook? I believe many people would not dare to nod. If children don’t like the food prepared at home, it is easy for them to develop picky eating and anorexia, which will greatly affect their physical and mental development. So, for the health of your children, you should learn from me how to make Vietnamese cassava coconut milk pandan cake

1.12 Ingredients: 250ml coconut milk, 250g sugar, 1/4tsp salt, four eggs, 2tsp single-effect baking powder, a little pandan extract, 110g tapioca starch, and 110g wheat starch. Both tapioca starch and wheat starch are 1 cup in quantity. It is faster to do this with a measuring cup.

2.21 Mix eggs, 1/4tsp salt, coconut milk, sugar in a large bowl

3. Beat until smooth. No need for machines

4. Mix the powder (tapioca starch, wheat flour, baking soda) in a container and pour in

5. Add pandan essence, and the color becomes quite dark with just one drop. If you can't adapt to the coloring psychologically, you can put the coconut milk and pandan leaves into a food processor, crush them and separate the residue before use. Mix

6. Grease the mold and filter directly into the mold

7. Put the cake into the oven immediately, bake at 190 degrees for 15 minutes, then turn to 190 degrees for 30 minutes. Let it cool down a little before demoulding

8. This is the full picture. It took less than ten minutes to prep and go in the oven. Anyone who likes to eat golden cake will definitely like this, the taste is soft and smooth, and the coconut fragrance is rich

9. The texture, flavor and taste are all great.

Today I’m happy to share with you Vietnamese cassava and coconut milk pandan cake. You may as well try it. It will definitely be a rewarding experience.