Ingredients for Coconut Milk and Taro Cake with Caramel
| Taro Flour 100ml | Coconut Milk 100ml |
| Granulated Sugar 100ml | Dried Rose Petals As needed |
| 750ml Heat-Resistant Glass Rice Box 1 |
Recipe for Coconut Milk and Taro Cake with Caramel
Step 1
Formula: Using a 100ml measuring cup in the video, you can use other containers as well, following a 1:4 ratio of powder to water; Adjust the amount of sugar based on personal sweetness preference.
Step 2
【Caramel Syrup】 Mix 50ml taro flour with 100ml water, sieve twice to obtain raw batter. In a pot, mix 50ml granulated sugar with 20ml water, stir on low heat until caramelized. Then add 100ml hot water, dissolve the sugar, then add 1/5 of the raw batter into the hot sugar water, quickly stir until thick, then mix in the remaining 4/5 raw batter until well combined.
Step 3
【White Batter】 Mix 50ml taro flour, 50ml coconut milk, and 50ml water, sieve to obtain raw batter. In a pot, boil 50ml coconut milk, 50ml water, and 50g granulated sugar, then add 1/5 of the previously prepared raw batter, stir until thick, then mix in the remaining 4/5 raw batter to complete the white batter.
Step 4
【Steaming】 Place a glass bowl in the steamer, pour a thin layer of caramel syrup, steam over high heat for about 3 minutes. Then add a layer of white batter, steam for about 3 minutes; continue layering and steaming until all the batter is used up.
Step 5
After steaming, cool the cake and sprinkle with rose petals.
Step 6
Cut into desired sizes.
Step 7
Perfect combination of floral, coconut, and caramel flavors.
Step 8
Soft and smooth, with a delightful taste in every bite.
