Steamed Layer Cake: Pandan & Mung Bean Flavor

[Music] hello hello and Lladro everyone I hope you guys are all doing well during this time but in today's video I'll be showing you guys how to make steamed layer cake a lot of people requested me to show them how to make this and I gotta be honest it's not one of my favorite cakes to make because it is really time consuming and I don't know I just don't really enjoy making this cake for some reason but I'm making it for all of you guys that wanted to learn so I'll show you guys how to make it today today I'm remaking the pandan and mung bean flavor layer cake I'm gonna be making nine layers today so hopefully you guys give this a try and let me know if this recipe works out for you and if you enjoy making this dessert so yeah it's a very tedious dessert but I'm also excited to show you guys because this recipe actually came out really really nice I've been testing it for like three days and yeah it's just been really a a very technical dessert but I learn a lot during this dessert so hopefully this recipe works up for you guys so let's go ahead and make the steamed nine layer moong being and pandan cake so let's go okay so we are going to make the pandan layer first so I'm gonna start with the wet ingredients before we do with the dry so here I have my big measuring cup here I have about soon a half cups or 600 milliliters of coconut milk I'm gonna add in about a cup of sugar half a cup of sugar add it into the coconut milk and I'm also gonna add in some salt about half a teaspoon of salt and what I'm gonna do now is take this and put this in the microwave for about like two minutes just to melt the sugar if you guys don't have a big measuring cup or that's microwavable you guys can definitely just heat it over a stovetop in a pan or a pot you don't have to heat it all the way till it's boiling if you're doing in a pot you can just heat it for like one or two minutes just to melt the sugar but when I visited microwave because I find it just that way so she since I haven't microwave all measuring cup here so I'm gonna go ahead and microwave this for two minutes and come back two minutes in the microwave it's nice and warm so the sugar and salt is nicely dissolved what you do now is I'm gonna add in about a cup of pen and water and the pan and water here is I just took about a cup of water into a blender with about to cut up pandan leaves and now blended it up put it through a mesh strainer over a measuring cup squeeze out any excess water and then this is what I get so I'm gonna go ahead and add that into the coconut sugar here chanting pour this in and into this I'm going to go ahead and add in some more Penan flavoring the reason why I'm doing pandan water + pan and extra flavoring is because I like the flavor of the pandan leaf but I want more pandan flavor and pandan color the green color in there so I'm gonna add about a teaspoon maybe a half a teaspoon to a teaspoon or deepening all green you'll want this so I'm gonna add in just a little bit more color and this is pretty much it for the liquid base so I'm go ahead and set this aside and we can start on the dry ingredients so these are our Dragu needs I have a bowl here with about a cup and a half tapioca starch and I'm gonna add in some rice flour as well this is about 1/4 of a cup of rice flour I'm gonna add that into the tapioca and then I also am going to be using some arrowroot flour and arrow flour why I am using this in this recipe is because it gives it a really nice chew and the elasticity to this dessert it also allows it to peel very nicely so if you guys want to use arrowroot flour I recommend it for this recipe I bought the arrowroot flour at my local grocery store usually if you guys can they might be in the specialty area but if you guys can't find it definitely check online you definitely have air with flour online it's super easy to find go ahead and add that in there okay I didn't want to mix this really well at this point we can go ahead and add in our wet ingredients that we mix in earlier okay now go ahead and mix this really well to release any clumps okay so it's nice and mixed at this point you notice that it's not green up where you can definitely add more pain and extract or flavoring in there with I'm going to do but I'm just gonna add a little bit to make it a little bit more greener good so at this point the batter is ready you guys can put this through a sieve to make sure there's no lumps in there but since it's just starches and no gluten in here we're completely fine I'm not gonna strain this if you guys want to definitely go ahead and do it but the Penan batter is pretty much done I'm gonna set this aside and if we can go ahead and start making the mung bean flavored batter one so set this aside okay so for the mum being batter the first thing you want to do is cook your mung beans so I finish cooking it and create it and it's nice and smooth like this so what I did was I took some soaked mung bean and I soaked overnight put it in a pot added about cup of water cooked it very medium low heat like a slight simmer for about 15 to 20 minutes just until I get this consistency and then I put it into a blender and blended it in till it got really smooth and then this is what I got so right here I have about a cup of the mung bean puree with a little bit of water yes this is high up among being I'm going to set this aside and the same thing we're gonna do is heat up the sugar and the coconut milk and the salt so I have about two and a half cups of coconut milk go ahead and add in the sugar footballs and then the same thing I'm gonna microwave this about two minutes to two and a half minutes we're gonna do two minutes okay same thing after two minutes of that's nice and mixed and to this I'm going to go ahead and add in the mung bean puree that we made and it is a little bit thick it's nice mix okay so this since it's not so yellow I'm gonna go in and add in a little bit of food coloring just to make it brighter totally optional if you guys don't want so you don't have to but I'm gonna do it cuz it looks nicer okay so the lung being liquid base is done we'll set this aside and we'll do the dry ingredients so the full year of same amount as the pandan flavor one I'll have about a cup and a half of tapioca starch I'm going to go ahead and add in 1/4 of cup of rice flour and then we have arrowroot flour and then go ahead and add in your liquid base that you did earlier same thing just throw this well enough to break up up break up the clumps and then we can go ahead and start steaming it's quite easy actually so this is nice and mixed but what I'm gonna do is I'm gonna go in and strain it over the strainer just cuz the mung bean tends to clump up the starch so I'm gonna go ahead and strain that just so it's nice and smooth okay and the mom being batter is nice and dumb you can go ahead and start steaming these so here are the batter's they are nice and mixed and they are done each of these batter contains about five cups so the pandan has five cups and the mung bean has about five cups so at this point it really depends on the size of the pan that you want to use and how many layers you want to layer the cake so I want to do about nine layers and I'm gonna be using a nine inch by three valve pan here so this is a nine inch round pan and it's a three inch height up here so this timing works perfectly for the batter that the batter that I made this will make about nine layers in here again depending on what kind of pan you guys end up using you can also do a nine by nine square pan just make sure that it's high enough to actually fit the batter it should be about three to four and just high enough to fit this has about tablespoon of oil that I kind of brush inside and on the bottom and on the sides let's go ahead and stick this in the steamer because you don't want this to be nice and warm before we add in the first layer so it's going to stick this in the steamer you so since I'm a visual learner I ended up drawing myself a diagram so that I don't get confused which layer goes after which and how many cups go in each layer so I drew myself a diagram to know and organize myself with the layers and this helps you out I'll put this in my website for you guys to look at but yes I drew myself so that each layer is nice and even depending on what you pan you use again you guys will have to do your own math depending on how many layers you end up wanting and how thick of a layer you want it and which pan you want to use so if you guys end up using any 9-inch round or square pan this ratio of my workout for you but if you end up using a bigger pan or a smaller pan and wanted to make a thicker layer you'll probably have to do the math and figure the layers and the amount yourself but yes with this recipe and with this cake pan that I'm using this helps being a lot so hopefully this helps you guys too and for this dessert to not be so confusing for all of you ok so I'm outside here with my big steamer if you guys don't have a big steamer any steamer that will fit your pan works just as fine but I put my pan in the steamer for about good 5 minutes to heat up and I want it nice and hot for the first layer to actually set in there oh yes I did drew that diagram for anyone that needs to reference that definitely use that as a guide first layer I'm going to do is again I want the top and bottom layer to be green so I'm gonna put about a cup of the pan in layer into the bottom and again any time you're putting the layers in make sure you stir the batter so that the starch is on the bottom it's mixed well with the whole batter because the starch just tends to like to settle on the bottom so I'm gonna go ahead and add in one cup of the green batter sorry I'm using my half a cup of measuring cup of yes get confused this is half a cup so I'm doing to these to make it a cup okay so our full cup of the pan and layer go ahead and close our steamer and we're gonna steam this for about five minutes okay it's been a good I put it for eight minutes of steaming these can tell it's become a little bit more translucent it's not as white or pale white it's because some what clear so at this point we can go ahead and start layering with the rest we'll do a cup and 1/4 of the mung bean layer so as always make sure you mix your batter before you add in two layers again I'm using my half a cup of measuring cup here Oh since I can't find my cup I don't like I can't find my full cup measuring cup house I'm using 1/2 a cup a measuring cup so don't I get it with use I'm just yeah a cup and 1/4 of the mung bean layer close this back up and let it steam for a good 8 minutes or so good okay so the yellow moong b1 is nice and cooked sometimes you know 8 minutes might not be enough you guys can definitely cook it for another 2 or 3 more minutes just until it's nice and firm depending on what steamer you guys have so it might not be exactly eight minutes of cooking time you guys can cook it more just until it's nice and cooked in firm so yeah we're gonna continue doing each of theirs and to all the batter is used up and then we'll be pretty much done so again it might be more than eight minutes for each layer as you go so just just keeps an eye on it as you cooking it might be like 1012 more minutes of cooking it as you pour in more layers just because it's so dense as you go okay I'm gonna go ahead and close this up and then I'll continue steaming each layer and then once we get to the end of the layer I'll show you guys what to do woohoo you're on our last layer so last layer is gonna be deep and end layer I'm going to go ahead and add the rest of it in there I lasts one cup in there more layers he add in there the longer the steaming process says the more you put in there you might take about 15 minutes per layer now instead of 5 minutes so just in the fYI if you guys were curious that each layer should be 5 minutes no that's not really technically true you'll have to check once in a while to see how well each of them are cooking along the way as you go because it's getting thicker also to note make sure you check your water to make sure that you have enough water for steaming because you don't want to bring your pan so because the water does evaporate as you go because it takes a while for this to cook so make sure you check the water as you keep cooking this so this is our last layer we are going to go ahead and close it and cook it for 20 minutes this is our last steaming so we're gonna cook it for 20 minutes and then we'll come back and check on it ok the cake is finally ready usually if you want you can touch the middle make sure it's nice and firm sometimes most of the moisture like the steam will come and Center this cake which is completely fine sometimes you can't really tell because a lot of the oil floats to the top too and then most of the moisture from the steam also sits on the top here but if you feel that it's firm that means it's nice and cooked it took me about an hour and a half to cook this whole cake so now since we finished steaming it we have to let it cool for a good five to six hours before we can actually cut and eat it I know it's very tedious time I mean desert but yes we have to cool it before we can actually eat it so I'm gonna go ahead and take this off the steamer and then we'll cool it down so we'll see this desert in about six hours okay let's do this all right so it's been about a good six hours of chillin this and it's nice and nice and cold and also firm so it'd be easier to cut so you guys can look here I'm gonna go ahead and release it from the pan if you guys use a silicone pan that works just as great but if you look from the sides I can actually slowly just peel it off from the sides when it's cool which is pretty nice okay that's good now I'm gonna go ahead and flip this on to my cutting board carefully and I'm just gonna shake it and take make sure it's you know out of the pin somebody flip this over hit it few times shake shake shake shake shake I can feel it coming out you hear it - yeah it's coming out whoo that's nice nice okay so this is flipped nicely what I'm gonna do now is go ahead and cut it so at this point you guys can cut up whatever shape and size you guys want people's do it in cubes they do it rectangles diamonds it's really up to you I'm thinking of cutting it into cubes and then we can just serve it up you guys it's pretty much up to you but the trick to slicing this nice and easily without it being so sticky is my mom says to wrap your knife in plastic wrap so here's my knife here I have a chef's knife here and what I did was wrap this with some plastic wrap by like two layers and we're gonna use this to cut it I know sounds weird but it actually works it's pretty amazing so what I'm gonna do is I'll cut this in half it's gonna press down like that just use your strength see this isn't a stick it's pretty cool and then I'll move this this side I'm finished cutting the wrists but I want to show you guys just Center this okay that's so beautiful perfectly nice layers you guys come look the texture of it it's nice and bouncy its jiggle a home but it's not so sticky it has some nice elasticity to it so it's pretty cool whoa okay so I'm gonna cut 1/2 into cubes and the other ones into like rectangles so I'm going to cut this and under there 1/2 here and in this one here you can't separate this and cut this nose yeah so you guys can continue cutting this however shape or size you guys like and then serve it this keeps in room temperature nice and soft for two days in the fridge will stay nice and soft for a day and after that you might you could nuke it in the microwave for for about like I don't know 10 or 15 seconds just to soften it and you can eat it you can also put this back in the steamer just to warm it up to get a self again and then still eat it but other than that you could make this dessert a day before and serve it the next day just make sure you keep it in the refrigerator to cool it down but yes I wanted to show you the texture you guys we're curious what the texture is like so here's this I'm going to peel it for you and Ashley peels pretty nicely each layer here you can eat [Music] [Applause] [Music] you [Music] she coochie-coochie-coo

Channel: C.HerCreations

Views: 161,848

Keywords: steamed layer cake, steam layer cake, layer cake, layered cake, pandan and mung bean, pandan and mung bean layered cake, steam cake, asian cake, asian dessert, hmong dessert, hmong cooking, hmong food, hmong food channel, hmong sweets, hmoob food, thai dessert, lao dessert, Vietnamese dessert, Singapore dessert, Malaysian dessert, Khanom Chan, banh da lon, Kuih Lapis, southeast asian dessert, coconut dessert, chawjcreations, layer dessert, gluten free dessert, pandan

Id: lTolocGdUvA

Length: 21min 5sec (1265 seconds)

Published: Mon Apr 06 2020