Coconut milk layer cake, a beloved Southeast Asian dessert, delights with its soft, jelly-like layers and fragrant coconut flavor. Here’s a simple guide to crafting this treat at home.
Ingredients: You’ll need coconut milk (fresh or canned), agar-agar powder (or gelatin), sugar, and a pinch of salt. For color, natural extracts like pandan or matcha work beautifully.
Steps:
1. Prepare the base: Mix 400ml coconut milk, 50g sugar, and a pinch of salt in a saucepan. Heat gently until the sugar dissolves; do not boil. Divide into two bowls.
2. Add flavors: To one bowl, stir in 1 tsp pandan paste. To the other, mix 1 tsp matcha powder. Adjust sweetness to taste.
3. Set the layers: Pour 3 tablespoons of the green mixture into a square mold. Chill for 5 minutes until slightly set. Repeat with the white mixture, alternating colors until all is used. Chill each layer briefly before adding the next for clean separation.
4. Final chill: Once all layers are poured, refrigerate for at least 2 hours, or until fully set.
Serving: Unmold and cut into squares. For extra richness, top with toasted coconut flakes or fresh mango.
This versatile dessert is easy to customize—experiment with different flavors or adjust sweetness to suit your taste. Enjoy your homemade coconut milk layer cake!
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