Coconut red dates cake
Looking at the few white clouds floating in the clear sky, I had an idea and made this coin-scented red date cake. It was loose and soft. When bitten, it gave off a faint coconut aroma and the aroma of red dates. It really made people want to eat it again!
Recipe Recommendations
- sticky rice flour 350 grams
- flour 100 grams
- yeast powder 3 grams
- red dates 15 capsules
- white granulated sugar 50 grams
- sweetening
- steamed
- ten minutes
- simple
Steps for Coconut red dates cake
1
Pour the glutinous rice flour, flour and white sugar into a bowl and stir well.
2
Then add clear water point by point, stir well, and pour in the yeast water and coconut paste boiled in warm water (note: the paste should not be too thin).
3
Spread a layer of edible oil on a large plate, pour in the stirred slurry, cover, and allow it to ferment for 1 to 2 hours.
4
This is the fermented paste, almost full to the edge of the plate.
5
Cut the red dates into long strips and place them on the paste.
6
Pour water in the pan, wait until the water boils, put the plate in, and steam for 20 minutes over high heat.
7
The soft cake is steamed.