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Recipe details are AI-generated from the video and may contain errors — for reference only.
First, pour 700g of water into a pot, turn to medium heat, add 200g of yellow slab sugar and 120g of brown sugar, cook until dissolved, then pour out and let cool for later use.
local_fire_departmentmedium heatWatch out
The sugar water must be completely dissolved and cooled, otherwise adding tapioca starch will prematurely cook and lump the flour.
Pour 500g of milk, 400g of coconut milk, and 300g of tapioca starch into a large bowl, mix until dissolved, then strain through a sieve once to complete the white batter.
Watch out
The batter must be strained, otherwise, there will be undissolved flour lumps that affect the texture of the layer cake.
Add 400g of tapioca starch into the cooled brown sugar water, mix until dissolved, then strain through a sieve once to complete the yellow batter.
Watch out
The brown sugar water must be completely cooled before adding tapioca starch, otherwise, the powder will clump and become unusable.
Prepare a 26x26x6 cm baking pan, pour in 5g of corn oil or cooking oil, and brush evenly to prevent sticking, ensuring the sides are also well-coated.
Watch out
The oil on the sides of the baking pan must be applied evenly, otherwise, it will stick and tear during unmolding.
Be careful of boiling steam when placing the pan and opening the lid; use heat-resistant gloves.
Boil a large pot of water. Once boiling, place the baking pan flat inside, pour in 177g of mixed yellow batter, cover the lid, and steam on high heat for 2 minutes.
local_fire_departmenthigh heatWatch out
The batter must be stirred well before each scoop, otherwise, the tapioca starch will settle, causing uneven thickness and density in each layer.
Be careful of steam burns when repeatedly opening the lid and pouring batter; wear heat-resistant gloves.
After 2 minutes, open the lid and touch with chopsticks; if it doesn't stick, it's done. Stir the white batter, take 171g, pour into the pan, flatten it, cover and steam on high for 2 minutes. Repeat this step alternately until the final layer of yellow batter is poured and steamed for another 2 minutes.
local_fire_departmenthigh heatWatch out
Check if the previous layer is completely set and non-sticky before pouring a new layer, otherwise the layers will mix.
The freshly baked pan is extremely hot; thick heat-resistant gloves must be worn when moving it to avoid severe burns.
After steaming, wear heat-resistant gloves to take out the baking pan and let it cool completely at room temperature.
Watch out
The layer cake must be completely cooled before slicing, otherwise, it will be too sticky and soft to cut into nice shapes.
Press your fingers firmly when using a kitchen knife to cut chewy pastries, and keep the blade away from fingers to avoid cuts.
After cooling, wear gloves, apply a little cooking oil, use your hands to separate the four sides from the mold, invert onto a cutting board with the top side up. Prepare a knife, coat with oil, cut into 4-5 cm wide strips, and cut diagonally into diamonds.
Watch out
The knife must be oiled when cutting, otherwise, the chewy texture will stick to the knife and ruin the clean cut.
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