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Preparation
3 hours 15 minutes
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Processing
15 minutes
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Difficulty
Easy
Ingredients for making Pandan leaf cake For 9 cakes
Rice flour 360 gr Tapioca flour 40 gr Glutinous rice flour 40 gr Chicken egg 1 piece Coconut milk 300 ml Sugar 200 gr Pandan leaves A little Salt 1/2 teaspoon Water 200 ml
Image of Ingredients
How to process Pandan leaf cake
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Blend the pandan leaves
Pandan leaves are washed, cut into pieces, and then blended with 200ml of water.
Then, strain the mixture through a sieve to extract the juice.
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Mixing the dough
Add 200g of sugar, 1/2 teaspoon of salt, 300ml of coconut milk into a pot, stir well over low heat until the sugar dissolves, then turn off the heat.
Add 40g of tapioca flour, 40g of glutinous rice flour, 360g of rice flour, 1 beaten egg (strained), and the coconut milk mixture into a bowl. Mix well until the mixture is combined.
Gradually add a little coconut milk into the bowl and knead the dough for about 10 minutes. Then, add the remaining coconut milk and stir well.
Finally, cover the dough tightly and let it rest for 3 hours.
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Frying the cake
Put a pot of oil on the stove, when the oil is hot, add the dough little by little and fry on low heat until the cakes are golden brown.
Tip: Use a deep aluminum pan for frying to create the perfect shape for the tai yen cake.
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Finished Product
The ear-shaped cake has a crispy outer layer, while the inside is filled with many bamboo shoots, extremely rich, sweet, and fragrant with pandan leaves.
How to Store the Cake
You can store the cake in the refrigerator for 2 – 3 days, and when eating, you can lightly fry it again to make the outer layer crispy.
Wishing you success in making this delicious and fragrant pandan ear cake!
*Source for the recipe and images from the YouTube channel Delicious Dishes
