Introduction to the practice of nine-layer cake in Indonesia

1. Preparation materials: cassava flour 150g, sticky rice flour 30g, coconut milk 200ml, water 100ml, sugar 55g (less sweet), and 4 banyan leaves.

2. Cut the leaves of Radix Isatidis into small pieces, put them into a blender, add 100 ml water to make Radix Isatidis coconut juice, and sieve twice to remove the leaf residue for later use;

3. Put 55 grams of sugar and 400 ml of coconut milk into the pot and cook until the sugar is completely dissolved. Divide coconut milk evenly into two parts and let it cool for later use;

4. Put150g cassava flour and 30g sticky rice flour into a mixing basin, add one of the above100ml isatis root leaf juice and the above sweet coconut milk, and stir until there are no powder particles.

5. First put the steaming tray in the pot for two minutes, then pour in a tablespoon of Eupatorium fortunei coconut milk and steam it on high fire (about 5 to 7 minutes), then add a tablespoon of white coconut milk, and repeat this step until it reaches the 9th floor, or steam until the paste is used up. Steam the last layer 14 minutes; After steaming, take out the nine-layer cake and cut it into pieces to enjoy.

6. Nine-layer cake, also known as Jiuzhong cake, Qian Ceng cake and Zhongyuan cake. It takes a long time to rise step by step. It is one of the traditional pastry snacks in the coastal areas of China. As the ancient saying goes, the number of heaven and earth begins with one and ends with nine. People think that nine is the highest number, nine is one, and one is the largest number, which means a lot. The name of the nine-layer cake means multi-layer cake and multi-layer cake, so people call the nine-layer cake one layer, nine layers or eleven layers, which should last forever.