How to Make Beautiful, Fragrant, and Rich Four-Color Phuc Linh Cake Extremely Simply

How to make 4-color Phuc Linh Cake

• 1

  Create 4 colors

  First, soak butterfly pea flowers in 100ml (about 1/2 cup) of boiling water for about 10 minutes to extract the color. Then, divide this color into 2 bowls, each bowl containing 50ml.

  Next, squeeze a small piece of lemon into one bowl to create the purple color. The other bowl retains the blue color of the butterfly pea flowers.

  Then, wash 5 pandan leaves, blend them with 50ml of boiling water, and strain through a sieve to obtain the green color.

  Finally, mix 2 drops of yellow food coloring with 50ml of boiling water.

  Tip: To ensure safety, you can make food coloring at home using the recipe from TasteVN.

  See details: How to make simple and safe food coloring from natural ingredients

  

  

  

  
• 2

  Making dry flour

  Wash the pandan leaves thoroughly, drain them, and then cut them into many pieces about 3 fingers long.

  Place a pan on the stove, add the cut pandan leaves and 400g of tapioca flour, then stir well over the lowest heat for 20 minutes.

  When you see the pandan leaves dry, remove them from the pan and turn off the heat. Then, add 1 vanilla tube to the pan and stir well to release the fragrance, and let the flour cool.

  After the flour cools, sift it through a sieve to make it fine, then divide it into 5 equal parts.

  Tip:

  • To identify dry pandan leaves, when stirring, you should hear a rustling sound and a fragrant smell rising.
  • Squeeze the pandan leaves with your hand; if they feel dry, you can turn off the heat.
  • Stir over low heat so that the flour does not burn and turn yellow.
  • To keep the flour fine and not stick to the dry pandan leaves, remember to sift the flour through a sieve!

  

  

  

  
• 3

  Mixing the dough and shaping the cake

  Place a pot on the stove, add 220ml of fresh milk, 150gr of sugar, stir well over medium heat until the sugar dissolves, then turn off the heat and let it cool.

  Tip:

  • You can adjust the amount of sugar to your taste.
  • To prevent the milk from deteriorating and losing its nutrients, you should only heat the milk until it steams, do not let it boil.

  Add 50ml of heated fresh milk and pandan leaf extract to one portion of the divided flour. Next, use your hands to knead the dough gently for about 5 minutes until the dough is crumbly and not sticky.

  Then, place the kneaded dough into the mold, press it firmly with your hands, and proceed to shape the cake.

  Do the same with the remaining portions of dough.

  Tips for shaping a smooth and beautiful cake without cracks:

  • Do not press the cake too tightly as it will be difficult to remove; on the other hand, do not press too lightly as it may break when shaping and won’t be smooth.
  • You only need to press the dough just tight enough into the mold.
  • You need to tap with enough force and decisively for the cake to come out evenly and beautifully.

  

  

  
• 4

  Final Product

  Phuc Linh cake has many eye-catching colors along with a light, enticing fragrance. When eaten, the cake melts in the mouth, sweet and creamy, ensuring that anyone who tries it for the first time will absolutely love it.