Preparation
30 minutes
Cooking
1 hour
Difficulty
Easy
Steamed pork skin cake is a sweet and delicious dish that has always been a beloved cake dish for generations. Have you ever tried making steamed pork skin cake with a rice cooker at home? If not, let’s join TasteVN into the kitchen to quickly and easily pocket this recipe for making steamed pork skin cake with a rice cooker!
Ingredients for Making Steamed Pork Skin Cake with a Rice Cooker Serves 4 people
Rice flour 200 gr Tapioca flour 200 gr Peeled green beans 150 gr Coconut milk 400 ml Pandan leaves 150 gr Granulated sugar 400 gr Cooking oil A little
How to Choose Good Green Beans
- To choose good peeled green beans, you need to note to pick beans that are shiny yellow, plump, of uniform size, and not infested or shriveled.
- Good quality green beans are usually oval in shape, with rounded ends and a smooth surface.
- You should avoid buying beans that have changed color as these are old, spoiled, and moldy green beans.
- Additionally, you should not choose beans that are misshapen as these may be harvested when still immature and thus deformed during the drying process.
What is Tapioca Flour?
- Tapioca flour is starch milled from cassava roots, this type of flour is usually coarse, dry, and less fine than wheat flour.
- This flour is often used in soups or sauces to create a thick consistency, or in dishes that require elasticity like tapioca dumplings, steamed pork skin cake,…
Tools required
Rice cooker, blender, pot, steaming tray, round mold (25cm diameter),…
How to make Steamed Layer Cake using a rice cooker
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Filter the pandan juice
First, chop 150g of pandan leaves and put them into the blender, add about 50ml of water and blend until smooth.
Pour the blended pandan leaves through a piece of muslin cloth, using your hands to squeeze hard to extract all the juice, discarding the pulp. Then, pour the pandan juice into a covered container and refrigerate for at least 6 hours.
When the pandan juice separates, discard the clear water on top and take the concentrated juice from below. This way, the juice will have a deeper green color and reduce the bitterness of the pandan leaves.
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Prepare and steam mung beans
Put 150g of peeled mung beans into a bowl, add water until the beans are submerged, and soak for at least 6 hours to soften the mung beans.
After the beans have softened, add the mung beans and 300ml of water into a pot, place the pot on the stove, cover it, and cook until the water boils. Then, open the lid, reduce the heat to low, and cook until the water evaporates and the mung beans are completely soft and a bit mushy.
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Mix coconut milk powder and pandan leaf powder
First, sift the rice flour and tapioca flour finely. Then, add 100g of rice flour, 100g of tapioca flour, 200g of sugar along with 400ml of coconut milk into a blender. Blend on low speed until the flour and coconut milk are well combined, then pour the mixture into a bowl.
After blending the coconut milk mixture, continue to add 100g of tapioca flour, 100g of rice flour, 200g of sugar along with 400ml of pandan leaf extract into the blender and blend until smooth. Finally, pour the pandan leaf powder mixture into a bowl.
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Blend mung beans
Add the softened mung beans along with 4 tablespoons of the coconut milk mixture you prepared earlier into a blender and blend the mixture until smooth.
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Pouring the mold and steaming the cake
Add water to about 1/2 of the rice cooker, you can also add 1 – 2 pandan leaves tied together to make the cake more fragrant when steaming. Place a tray with a base into the pot and turn on the switch, cook until the water in the pot boils.
In the meantime, you spread a little cooking oil evenly over the surface of the mold to prevent sticking. Then, place the mold into the rice cooker, cover it, and wait about 5 minutes for the mold to heat up.
After that, pour 2 ladles (about 8 tablespoons) of coconut milk batter into the mold, cover it, and steam for about 5 minutes until the surface of the cake sets.
After 5 minutes, open the lid of the pot and pour another 2 ladles of pandan batter into it. Continue to cover the lid and steam for about 5 minutes, until the surface of the cake dries and sets, then add the blended mung bean mixture on top.
Repeat this process until the mold is full (about 8 layers of cake), with a total steaming time of about 1 hour. After the cake is cooked, use tongs to remove the cake mold and place it on a rack to cool down.
When the cake in the mold has cooled, use a knife to cut around the edges of the mold, then use your hands to remove the cake from the mold and place it on a plate. Cover with a layer of plastic wrap and put the cake in the refrigerator for about 6 hours before it can be eaten.
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Final Product
The steamed pig skin cake made in a rice cooker achieves a perfect chewy softness, with a light fragrant flavor of pandan leaves, along with the rich, delicious sweetness of mung beans and coconut milk.
Eating a piece of cake, sipping a cup of tea, sitting and savoring with family or friends, what could be better than that?
So TasteVN has introduced to you the how to make steamed layer cake with a rice cooker very easily and quickly. What are you waiting for? Get into the kitchen and make it right away to invite the family to enjoy this chewy, soft, sweet, and fragrant cake!
