KOMPAS.com – Rice layer cake is synonymous with its chewy texture and various attractive colors.
You are free to use any food color when making rice cakes, such as green, red, or leave it with the original color of the dough which is cloudy white.
Make sure each different color of dough is steamed alternately when it has hardened so that the cake layers look attractive and perfect.
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Follow the rice layer cake recipe from the book “Indonesian cakes” (2008) by Yasa Boga published by Gramedia Pustaka Utama as follows:
Material:
- 275 gr rice flour
- 75 gr sago flour
- 300 gr granulated sugar
- 950 ml coconut milk from 2 coconuts
- 1/2 tsp salt
- 3 pandan leaves, cut into 5 cm pieces
- Green food coloring
- Red food coloring
- Cooking oil for greasing
How to make rice layer cake
1. Bring coconut milk, salt and pandan leaves to a boil. Let it warm. Mix sago flour, rice flour and sugar. Pour in the warm coconut milk little by little while kneading until the sugar dissolves and the coconut milk is mixed well.
2. Divide the dough into thirds for three colors. Prepare a 20 centimeter x 20 centimeter baking pan, grease with oil.
3. Pour in approximately 50 milliliters of the first mixture, steam for five minutes until hardened. Pour with another color mixture every time the previous mixture has hardened. Repeat until the dough is finished.
4. Steam for 30 minutes until cooked.
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