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* Serves 15 slices
Ingredients :
- 250 g BEETS, puree
- 200 g tapioca starch
- 100 g rice flour
- 600 ml coconut cream
- 200 g sugar
- 1 tsp salt
Methods :
- Combine coconut cream, sugar and salt in a saucepan. Bring to a
boil and stir constantly to dissolve sugar. Set aside to cool
- Put rice flour and tapioca starch into a large mixing bowl. Pour
the above mixture gradually and mix well to ensure no lumps formed
- Divide batter into two. Leave half portion white and the other mix
with puree beets resulting in pink color
- Pour 150 ml of white batter into a greased pan and steam for 5 minutes
until set
- Open the steamer and pour 150 ml of pink batter over the white layer
and steam for 5 minutes
- Repeat the procedure, alternating between white and pink until all
batter is used up.
- After the final layer is set, steam for a further 10 minutes. Remove,
let it cool and cut into slices
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