Nyob Zoo and Happy Holidays!
Here’s a fun holiday experiment I did and it came out GREAT! Steamed layer cake CHRISTMAS EDITION! Steamed layer cakes are will known in Southeast Asia. In Vietnam, they’re called Banh Da Lon, Kuih Lapis in Malaysia, Kueh Lapis in Singapore, Khao Nom Sun in Laos, Khanom chan in Thailand. Each layer is peel-able, the texture is chewy, bouncy, but also soft and full of coconut flavor. They took a little bit of time but they’re so worth it! Choose you color and have fun making them for the holidays!
Main Ingredients
Use any food grade coloring of your choice. I like to use powder form and other food coloring of my choice. Pandan extract is a must though! Add in coconut milk for a nice coconut flavor, sugar for sweetness, rice flour, tapioca starch, arrowroot starch, and some salt.
ARROWROOT STARCH: Helps bind the batter, gives it a nice elasticity, structure and the shine.
TAPIOCA STARCH: Gives it the chew
RICE FLOUR: Gives it structure
Mix the batter first and then divide them for coloring. You can divide them however you like. I kept the layers red and green and then color little batches green, pink, purple, yellow, a kept a little white. I also like to put it in squeeze bottle to make it easier to put it in the silicone molds.
Use any silicone mold you like. I decided to make them into Christmas trees. I found this mold online. Feel free to search up “Christmas tree silicone mold” and choose one you like. The one I bought is here: https://a.co/d/cmftEIe
Fill in the designs first. Steam it for 5 minutes to allow it to set and then go on with the green and red layers. I decided for 4 layers. Each layer cooked for about 5-8 minutes.
Let it cool completely. Cover in plastic wrap and place it in the fridge before unmolding them.
AND TAKE A LOOK!!!!! THEY CAME OUT SO BEAUTIFUL! TAKE A LOOK!
EVEN THE LAYERS!
AND EACH LAYER CAN PEEL 🙂 
ENJOY AND HAPPY HOLIDAYS!
-Cindy Her (C.HerCreations)
Steamed Layer Cake (Christmas Edition)
Equipment
- Steamer
- Silicone mold
Ingredients
- 2 cups sugar (421g)
- 1 tsp salt (6g)
- 2/3 cups arrowroot starch (85g)
- 1/2 cups rice flour (65g)
- 3 cups tapioca starch (405g)
- 5 cups coconut milk
- 2 cups warm water
- Food coloring and flavor of choice (Pandan extract is a must: Add how ever much you like for color and flavor)
Instructions
For the batter
- In a bowl, add in the the ingredients except the food coloring. Mix well until you see no lumps. Reserve about 4 cups of the batter to color with pandan extract/powder (I used about 2 TBSP of pandan powder and 1 1/2 tsp of pandan extract; add more if you want). I also reserved about 4 cups of the batter to color in red. The rest I divide them and color it yellow, purple, pink, and kept a little white. Place each colored batter into squeeze bottles or measuring cups with a spout for easier pour.
Steaming/ Finish
- Using a silicone mold with designs, fill in the designs with color batters. Pop any bubbles with a toothpick. Steam for 5 minutes to allow the designs to set. I'll be making them 4 layers. So once the designs has set, add in a layer of the pandan batter. Steam for another 5-8 minutes until the batter is translucent. Then add in a layer of the red batter. Steam again. Add in the pandan batter, steam, and then finish the last layer with red. Once the last layer if filled, allow it to cook for at least 10 minutes so the cake is fully cooked. Remove and allow it to cool completely. I like to cover it with plastic wrap and place it in the fridge for at least 2 hrs until it has completely cooled before unmolding. Use a toothpick to help you release the edges of the cake from the mold. Enjoy them while they're fresh or place it in the fridge fully covered for at least 4-5 days.
