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Preparation
35 minutes
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Processing
45 minutes
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Difficulty
Easy
Cake dish with coconut filling from childhood with soft and fluffy baked dough, sweet and chewy coconut filling, super delicious. Today, let’s join TasteVN to the kitchen to make this cake with a simple recipe and bake it using a non-stick pan!
Ingredients for Coconut Filling Cake Baked in a Non-Stick Pan Serves 4
All-purpose flour 320 gr Shredded coconut 250 gr Syrup for baked cakes 180 ml Cooked glutinous rice flour 3 tablespoons Vanilla powder 1 tube Roasted white sesame 10 gr Sugar 200 gr Salt 1 teaspoon Cooking oil 50 ml
What is all-purpose flour?
- All-purpose flour is made from soft winter wheat and hard spring wheat, this type of flour contains a high protein content, about 10 – 12%.
- All-purpose flour is also known as flour type 8, commonly used in baking recipes. Currently, there are 2 main types: bleached and unbleached.
- Bleached flour is flour that has been treated with chemicals or natural methods to remove the natural yellow pigment. Unbleached flour has not been treated to remove the yellow pigment.
Where to buy syrup for baking?
- You can find syrup for baking at markets, supermarkets, and stores that sell baking ingredients.
- Or you can easily order it on e-commerce sites and online stores that sell baking ingredients. You should choose a reputable seller to ensure quality.
- However, you can also cook syrup for baking at home with the recipe shared by TasteVN.
Tools to use
Non-stick pan, bowl, spoon, knife,…
How to make Grilled Coconut Stuffed Cake in a non-stick pan
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Cook the coconut filling
First, place 250g of grated coconut into a plate, mix with 200g of sugar and 1/2 teaspoon of salt. Let it sit for about 5 minutes for the sugar to dissolve and soak into the coconut.
Place a pan on the stove, add the grated coconut, and stir continuously over low heat. After about 5 minutes, when the coconut has dried out a bit, add 3 tablespoons of cooked glutinous rice flour.
Continue to stir for another 2 minutes until the filling becomes sticky, then add 1 vanilla tube, mix well and turn off the heat. Transfer the coconut filling to a plate and let it cool.
Tip: If you don’t have cooked glutinous rice flour, you can substitute it with tapioca flour or regular flour!
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Mixing the dough
Put 300g of all-purpose flour into a bowl along with 50ml of cooking oil and 1/2 teaspoon of salt. Gradually add 180ml of syrup water into the flour.
Divide the syrup water into several small portions, adding them gradually while mixing well so that the flour absorbs it. Depending on the water absorption of the flour, add just enough syrup water. Mix the flour until it becomes sticky.
Use your hands to knead the dough for about 2 minutes to let the syrup water soak in and the flour stick together, then cover tightly to let the dough rest for 30 minutes.
You should not knead the dough too much to avoid it becoming tough; otherwise, when baked, the cake will be hard and not delicious.
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Shaping the cake
After 30 minutes of proofing, place the dough on a countertop dusted with a layer of all-purpose flour to prevent sticking. Use your hands to squeeze and roll the dough into a long cylinder shape.
Cut the dough into 3 equal parts. Roll out each piece of dough on parchment paper to a thickness of about 0.5cm and shape it into a rectangle.
Use a knife to trim the 4 edges of the dough for a neater square shape. Next, place the coconut filling in the center of the dough rectangle along its length.
Use your hands to pinch the two horizontal edges of the dough piece to cover the coconut filling, squeezing the edges tightly together.
Press down firmly on 3 sides of the cake to shape it into a triangular cylinder. Squeeze both ends of the cake to seal the coconut filling inside. Continue shaping the remaining dough and filling.
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Baking cake in a pan
Place the pan on the stove, line it with parchment paper, and put the cake in to bake on the lowest heat, cover it tightly and bake each side of the cake until golden (about 10 minutes per side).
After baking all three sides of the cake until golden, remove the cake, let it cool completely, then cut the cake into slices about 1cm thick, sprinkle a little toasted sesame on top for flavor, and enjoy.
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Finished product
This nostalgic cake features a soft and fragrant outer layer, with a sweet, chewy filling that is very delicious. What are you waiting for? Show off your cooking skills and make it for your family now!
If you want the cake to be softer, wrap it tightly and leave it at room temperature for 2 – 3 days so the cake absorbs some oil, making it softer and tastier.
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So TasteVN has finished guiding you on how to make grilled coconut-filled xà lam cake in a non-stick pan, super delicious and super simple. Hope that through this article, you will successfully make this childhood cake for your family to enjoy!
