Little Coconut Cream
Material: make 10 cakes as shown in the picture
Cabbage: 250g glutinous rice flour, salt, sugar, hot boiling water
Personnel: 110g white sugar, 150ml filtered water, 150g coconut milk, 1/2 cup raw roasted ground roast, salt, 1 tablespoon
Banana leaves, steamed.
Making:
Step 1:
- Cover: mix the glutinous rice flour, half a tablespoon of salt, two tablespoons of sugar, pour slowly boiling water, just pour the salt mixed with mild stirring, until the mixture is soft, Mix the powder at this pressure lightly without touching hands. Wrap food wrap around, cover for about 1 hour to bloom.
Coconut cake
Step 2:
Peanuts are ripe, raw.
For 110g sugar and 150ml of water filtered into deep frying pan, boil.
Coconut cake
Step 3:
- Bring to the caramel colored sugar to move the coconut to the island, then add about 5 - 10 minutes until the dry sugar and plastic coconut is off the kitchen.
Coconut cake
Step 4:
- Add roasted peanuts, salt and some salt to the island, let cool and use your hands to round.
Coconut cake
Step 5:
- Wash banana leaves.
Cut banana leaves into rectangular pieces of 25x15 cm in size.
Coconut cake
Step 6:
Place one banana leaf over the top, with your index finger in the center and fold the left corner to the right, rolled into the funnel.
Coconut cake
Step 7:
- The shell in step 1 after incubation, cut the powder into small tablets to cover the capsules, press out, coconut milk in the middle, round to cover.
Coconut cake
Step 8:
- Place the dough in the folded banana leaf, fold the bottom edge to seal it, making all the rest.
Coconut cake
Step 9:
- Boil steamed, low on the pot, cover tightly, steamed cake from 20 to 25 minutes, ripe cake, removed for hot or cold are delicious.
Restaurant Information
Little Coconut Cream
153 Townsend St, San Francisco, CA 94107, USA
Little Coconut Cream
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