Brown Sugar Milk Layer Cake

🌺 Adjust sweetness to taste.

🌺 Adjust sweetness to taste.

Once the steamer water is boiling, place the mold inside. While waiting, brush the mold with oil to prevent sticking.

Pour the first layer of [Brown Sugar Layer] and steam for 5 minutes, then add the second layer of [Milk Layer] and steam for 5 minutes. For the third and fourth layers, steam for 6 minutes each. Increase the steaming time by 1 minute for every two layers until finished. The last layer should be [Brown Sugar Layer].

🌺 Stir the batter before pouring each layer to prevent the tapioca flour from settling.

🌺 If bubbles form when adding the batter, remove them to avoid holes that affect appearance.

🌺 It's recommended to make the first and last [Brown Sugar Layer] thicker for a better look.

🌺 Increase steaming time for later layers, adjusting between 5-9 minutes for every two layers.

🌺 The more tapioca flour added, the firmer the result, and the shorter the steaming time for each layer.

Once fully steamed, let cool before cutting into pieces.

🌺 It's easier to cut when cool; cutting while warm can be sticky.

🌺 If not eaten the same day, store in the refrigerator. It will harden when chilled but will soften when reheated in a rice cooker.