How to make Indonesian Melaleuca Cake and Nine-layer Cake?

Sticky rice noodles 100g

400 grams of cassava flour

900g coconut milk

300 grams of sugar

Colorful leaves 15 pieces

Proper amount of multicolored leaf essence

Appropriate amount of rose essence

How to make Indonesian Melaleuca Cake and Nine-layer Cake?

First, get the materials ready. Today we are going to make nine layers of cakes, and each layer has a different color. Today, we mix three colors (green, red and white), use coconut juice as water to make juice, and divide cassava flour, sticky rice flour, sugar and coconut juice into three parts to make pulp.

Colorful leaf juice (green) Cut colorful leaves, add 300g coconut juice to make juice (you can buy coconut milk or coconut juice yourself). The whole juice fiber of colored leaves will be entangled in the juicer.

Pour the juice into the sieved flour and mix well (sticky rice flour 33.3g+ cassava flour 133.3g+ 100g sugar +300g colorful juice).

The amount of pulp in the other two colors is the same as above (purple potato or rose powder or pitaya can be used for pink, and a little Indonesian nine-layer cake essence can be added if you want to be beautiful, because the plant color will turn yellow if it is preheated, which is not so beautiful).

Can you start steaming after mixing the pulp? Prepare a tray of any shape, as long as the edge of the basin is high, or use a cake mold. Rub some oil in the basin, boil the water, spread a layer with a spoon and spread it evenly. Then cover the lid and steam for about 5 minutes, then spread another layer of different colors and steam for 5 minutes, and so on until the ninth layer stops draining, and then steam for 10 minute.

Final result