How to make salty cake
Salty cake is loved by everyone because of the fatty aroma of coconut milk mixed with juicy shrimp and meat, and a combination of sour and spicy dipping sauce will create a great experience for people to enjoy.
- 250g rice flour
- 40g tapioca flour
- 1/2 teaspoon salt
- 300ml coconut milk
- 400ml water
- 150g minced meat
- 100g dried shrimp
- 50g black fungus
- 1 purple onion
- 1 bulb of garlic
- Sugar, seasoning, fish sauce, lemon
- 1 chili
How to make delicious salty cake
Step 1: Make the crust
Put 250g of rice flour + 40g of tapioca flour + 300ml of coconut milk + 400ml of water in a bowl and stir until the mixture is dissolved. This flour mixture can be combed through a sieve to make the dough smoother. Let the dough rest in a cool room for about 20 minutes.
Step 2: Steam the cake
Prepare a tray to steam the cake, spread a layer of oil on the cake tray so that we can easily remove the cake when the cake is cooked. Then put a layer of dough in the tray with a thickness of about 1cm, put the tray in the steamer for about 7-8 minutes, then open it to see if the cake has thickened, add another layer of flour about 1cm and then continue to steam until the cake is cooked. ripe. Take out the cake to cool for about 3 minutes, cut into bite-sized pieces.
Step 3: Make the filling
Soak dried shrimp in warm water for about 30 minutes to soften, then wash and dry.
The minced meat is marinated according to your taste, then let the meat sit for about 15 minutes to infuse.
Step 4: Stir-fry the dough with meat
Minced purple onion and garlic, minced black fungus, then put the pan on the stove to heat, when the oil is old, add the garlic and shallot and sauté until fragrant, then continue to add the meat and stir fry until almost cooked, then pour in the dried shrimp and Mushrooms in, stir well, re-season the seasoning and turn off the stove.
Step 5: Make fish sauce for dipping cakes
Mix 1 tablespoon of water + 1 teaspoon of vinegar + 3 teaspoons of sugar + 4 teaspoons of fish sauce and stir in a cup. Next, add chili, minced garlic and shredded carrots and stir well. Season the dipping sauce to taste.
Step 6: Present and enjoy
Cut the cake into bite-sized pieces, then put a little cake on top, add fish sauce and use it while the cake is still hot.
How to make sweet cake
Sweet cake or pandan leaf cake is a typical cake of the South with a chewy texture, soft and fragrant with pandan leaves, eaten with coconut milk and greasy roasted sesame.
Ingredients for making coconut cake with pandan leaves
- 150g rice flour
- 150g tapioca flour
- 1 bunch of pandan leaves
- Green food coloring (if you want eye-catching green)
- 2 tablespoons cooking oil
- 2 ounces jaggery or brown sugar
- Roasted sesame
- 1 cup coconut water
- A few slices of crushed ginger
How to make Southern sweet cake
Step 1: Preliminary processing
Pandan leaves are washed, cut into small pieces, pureed with 200ml of water and then filtered, taking about 250ml of juice.
Step 2: Knead the dough
The sweet cake has two blue – white veins, so we divide the dough into 2 parts:
White cake: mix 75g tapioca flour + 75g rice flour + 250ml water + a little salt + 1 teaspoon cooking oil.
Blue cake: mix 75g tapioca flour + 75g rice flour + 250ml pandan leaf juice (adjust as you like) + 1 teaspoon cooking oil + green color as you like.
Let the dough rest for 20 minutes.
Step 3: Cast the cake
Take out the cake mold, spread a thin layer of cooking oil on the surface of the mold.
Put two pots on the stove, put each mixture in a pot, cook and stir until the dough is smooth, cooked and still hot, then quickly mix the two flours together to create a pattern, then quickly press the dough. into the mold, wait for the dough to cool.
Step 4: Make coconut milk
Put a small pot on the stove, bring the coconut milk to a boil, then add 1 teaspoon of sugar, salt, 1/2 teaspoon of tapioca starch dissolved in water, 1/2 teaspoon of rice flour, a little cold water, stir Mix well and cook until thickened, season to taste sweet, fatty and salty to taste.
Step 5: Make sugar water and enjoy
Put the pot on the stove, add the sugar with 200ml of water, 2-3 slices of ginger, cook until the sugar dissolves and stir until it’s a bit pliable similar to the sugar tofu tofu.
When the cake cools, take it out of the mold, put it on a plate, cover with coconut milk and sugar, sprinkle with roasted sesame seeds on top. Cakes taste better when eaten hot.