Taro and Butterfly Pea Leaf Steamed Cake

Name: Taro and Butterfly Pea Leaf Steamed Cake
Ingredients: 1 cup tapioca starch (about 120 grams); 1 cup rice flour (about 130 grams); 1 cup sugar (about 200 grams); 1.1 pounds taro, thinly sliced (about 500 grams); 1 cup butterfly pea leaf water (about 240 ml); 1 cup coconut milk (about 240 ml)

Dolly Nguyễn @cook_13573849

Đồng Nai

Taro and Butterfly Pea Leaf Steamed Cake

Dolly Nguyễn @cook_13573849

Saved

Ingredients

1 cuptapioca starch (about 120 grams)
1 cuprice flour (about 130 grams)
1 cupsugar (about 200 grams)
1.1 poundstaro, thinly sliced (about 500 grams)
1 cupbutterfly pea leaf water (about 240 ml)
1 cupcoconut milk (about 240 ml)

Saved

Steps

1

Mix the rice flour, tapioca starch, and sugar together until well combined.
2

Bring 1 cup of butterfly pea leaf water to a boil, then immediately pour it into the flour mixture. Add 1 cup of coconut milk and stir until the batter is thick and partially cooked.
3

Dip each slice of taro into the batter, then place it into a greased mold. Repeat until all the taro is used.
4

Steam for 45 to 60 minutes until the cake is cooked through. Let the cake cool completely before removing it from the mold. For best results, steam the cake in the evening and remove it from the mold the next morning.