Butterfly pea flower southeast asia steamed layer cake 💙 .
made with butterfly pea powder from @suncorefoods
💙 used code meiyee15 for 15% off 🛒
hope you’re all holding up okay and staying stay! sending you tight hugs 🤗 love ya! 😘 . ..
1 1/2 cups water
2 1/2 cups coconut milk
3 pandan leaves, knotted
3/4 cup sugar of choice (i used raw cane)
1/2 tsp salt
2 cups tapioca flour
3/4 cup rice flour
3/4 cup regular flour
2 tsp butterfly pea powder for the colour (dissolved in 2 tsp water) .
in a large p*t combine water, coconut milk, sugar, salt and pandan leaves together till sugar dissolved. turn off heat, allow mixture to cool completely. .
in a mixing bowl mix together tapioca flour, rice flour and regular flour. set aside. .
discard pandan leaves from the coconut milk mixture. gradually add coconut mixture into the dry mixture with a hand whisk. whisk until smooth and combine. then strain mixture through a sieve. .
divide mixture in two equal portions, add dissolved butterfly pea flower powder into one portion, keeping one portion white. .
line a cake pan with parchment paper. (kuih lapis do stick, i use parchment instead of greasing the pan with oil. found it easier to remove the cake from the pan with parchment.) then place it in the steamer. .
use same size measuring cups to spoon the mixtures (to get the even layers)
start with blue color, then white and blue. pour 1/2 cup (depending on the pan you use) blue batter into the pan. steam for 5 minutes. then pour in white layer and steam for 5 minutes. repeat this sequence until you get 9 layers. lastly, steam for 15 minutes. let it cool for at least 4 hours before slicing. use an oiled knife to slice cake and enjoy! . .
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