Delicious Grilled Thot Not Cake with Many Bamboo Roots, Easy to Make

How to make Grilled Thot Not Cake

• 1

  Cook the thot not sugar mixture

  Put 140g of thot not sugar into a pan, turn on low heat, add 30ml of water, and cook for about 5 minutes until the sugar turns a beautiful caramel color.

  Add 160ml of coconut milk, stir gently to combine, turn off the heat, and pour it into a bowl to cool down.

  Tip:

  • You should crush the thot not sugar into small pieces to dissolve faster.
  • When cooking the sugar, let it be; do not stir with chopsticks or spoons as it will make the sugar hard, and the cake won’t be good. You can shake the pan to melt it evenly.

  

  

  

  
• 2

  Mix the flour mixture with the sugar water

  Sift 100g of tapioca flour and 8g of rice flour into the warm sugar water mixture (about 30 – 40 degrees Celsius).

  Use a whisk to mix in one direction for about 5 – 10 minutes until the flour mixture is even and smooth.

  Tip:

  • The warm sugar water mixture will help the cake be softer and tastier than when adding completely cooled sugar. Also, do not add water that is too hot, as the flour will cook and not yield the thot not cake.
  • You should mix the cake flour until it is as smooth as possible for a softer, tastier cake.

  

  

  

  
• 3

  Beat the eggs

  Put 3 eggs in a bowl, gently beat the eggs in one direction to avoid creating too many air bubbles.

  Tip: Let the eggs sit at room temperature; if you took them from the fridge, take them out about 2 hours before making the cake!

  

  
• 4

  Mix the cake batter

  Add the egg mixture to the bowl of flour, add 1 tablespoon of cooking oil, and use a whisk to mix the mixture well.

  Cover the bowl with plastic wrap or a cloth and let it rest for 20 – 25 minutes.

  Tip: If the cake batter has bubbles after resting, gently touch the bubbles to burst them; the cake will turn out better!

  

  
• 5

  Preheat the mold

  To stabilize the temperature in the oven, turn on the oven about 10 minutes in advance at 170 degrees Celsius.

  Add a little butter to the mold to prevent sticking. Place the mold in the oven and heat it at 170 C for 5 minutes.

  

  
• 6

  Bake the cake

  Add 5g of baking powder and 5g of baking soda to the cake dough mixture, and gently mix in one direction to combine.

  Take the hot mold out, sift the dough into 2/3 of the mold (leaving space for the cake to rise). Place the mold in the oven and bake the cake at 160 degrees Celsius for 50 minutes.

  After baking, transfer the cake to a rack, turn the cake upside down, and let it cool.

  Tip:

  • You need to sift the cake dough into the mold to create the bamboo roots for the cake.
  • When mixing the baking powder and baking soda into the cake dough, you need to put the cake mold in the oven immediately; otherwise, the gas will escape, causing the cake to not rise anymore.
  • Tip to check if the cake is done: Use a toothpick to gently poke the cake, if you pull it out and it’s dry without any dough sticking, the cake is done.
  • Be careful when taking the cake out of the oven, it can be hot.

  

  

  

  
• 7

  Final Product

  The baked coconut cake is delicious, soft, and has a lot of roots with a light sweetness from the coconut sugar, and it’s really easy to make, isn’t it?

  You can enjoy it with coconut milk and toasted sesame seeds if you like to enhance the flavor. Let’s get into the kitchen to showcase your skills and enjoy it with family and friends!