Saturday, March 2, 2013

Coconut Sponge Cake

Coconut Sponge Cake

Sponge cake is very popular in Vietnam and Cambodia, In Cambodia we call it Nom Patunko serve with fresh coconut flake and roasted sesame seeds.

For the batter

2 cups rice flour
1/4 cup tapioca flour
1 1/4 cup water
1 t yeast
1/2 t salt
1 ½ t baking powder

Mix everything together in a large bowl with let on let the batter rise for 2 hours

For the Coconut Cream

3/4 cup of coconut cream
1 ½ cup of sugar
1/4 cup of water
1 t vanilla extract

In a small sauce pan heat all the ingredients on low heat until the sugar melted
Turn the heat down set aside.

After 2 hours mix the coconut cream with the batter, mix it well and cover let it rise for the second time for 1 hour.

After 1 hour divide the batter equally and add 2 drops of food coloring to each batter. The best color is pink, yellow and green.

Using a large steamer boil the water and arrange 4 to 5 small bowls in the steamer (make sure you oil or spray the each small bowl so the batter won’t stick) Do not add the batter to the bowl yet let it boil for few minutes in the steamer so the cake rise better when the bowl is hot.

Steam the cake for 15 minutes depend on how big the bowl is, repeat the remainder

When the cake is done let it cool a bit then remove it from the bowl set it on the serving tray

In Cambodia we server this cake with fresh shredded coconut flake with toasted sesame seeds

Serve with coffee or Tea, but my kids like it with hot chocolate


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