Khao nom Sun
This steamed layer cake is beautiful and delicious made with coconut milk and butterfly pea flower.
- Prep time
- 5 min
- Cook time
- 50 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups Tapioca flour
- ½ cup Jasmine rice flour
- 1 cup Sugar
- 1 tsp salt
- 1 13.5oz can Coconut milk
- 1 cup Water, soak half in 20 butterfly pea and one drop of ube and one drop sky blue
- Flavoring and food coloring of choice
- Non fragrant cooking oil spray
Instructions
- 1
In a bowl add butterfly pea and hot water then let it steep for 10 mins
- 2
In a large bowl, add the tapioca flour, jasmine rice flour, sugar, salt, and mix
- 3
Add the coconut milk and mix then separate into two bowls
- 4
In one of the bowls, Add ½ cup butterfly pea water, one drop ube, and one drop sky blue; in the other bowl, add ½ cup regular water
- 5
Mix both bowls well so nothing stays on the bottom
- 6
Spray cake pan with oil and spread with paper towel
- 7
Cover lid with towel. Steam pan on high until boiling then turn down to medium
- 8
Mix the bowls each time before ladling out
- 9
Starting and ending with the darker color, cook each ¼ cup layer for 5 mins in a 6.5 inch cake pan; make 9 layers
- 10
Let it cool for 1 hour then cut
- 11
*Cartoon molds: cook 3 mins each layer, 4 layers total; thin white layer first