Soft coconut-filled cake melts in your mouth, with a rich flavor interwoven with extremely delicious and easy-to-eat sweet and fatty coconut filling. With just a few easy-to-find ingredients and a simple recipe, you can successfully make this cake. Let’s get cooking right away with Tastetutorial.com to make these 2 sweet traditional cakes!
1. Coconut-filled cake
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Preparation
1 hour
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Difficulty
Medium
Ingredients for Coconut-filled Cake For 13 cakes
Sticky cake flour 300 gr Shredded coconut meat 250 gr Water 180 gr Sugar 260 gr
What is sticky rice cake flour (cooked glutinous rice flour)?
- Sticky rice cake flour is made from roasted glutinous rice that is finely ground, unlike regular glutinous rice flour. The finished sticky rice cake flour has a slightly less chewy texture and a slightly grainy texture instead of being chewy and smooth like regular glutinous rice flour.
- To make chewy rice cakes, you should buy ready-made sticky rice flour instead of roasting regular glutinous rice flour to ensure the quality of the finished product.
- You can easily find sticky rice cake flour at bakeries, supermarkets, or buy it on e-commerce sites.
Tools required
Non-stick pan, bowl, spoon, ladle, rice cake molds,…
How to make coconut-filled rice cakes
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Cook the sugar syrup
Place a pot on the stove, add 180g of sugar and 180g of water.
Gently shake the mixture and cook until the sugar dissolves. When the water boils, reduce the heat to medium and cook until the sugar syrup thickens.
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Cooked Coconut Filling
Put a pan on the stove, add 250g of shredded coconut and 80g of sugar.
Cook over medium heat until the coconut reduces in moisture, becoming softer and clearer.
Next, gradually add 20g of sticky rice flour until the coconut holds together as a mass.
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Mixing the Coconut Cake Batter
For each cake, you will mix the following ratio: 27g of sticky rice flour, 23g of syrup, then mix well by hand.
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Shaping the Cake
Divide the coconut filling into several portions, each weighing 25g, and flatten into rounds.
Put half of the batter into the mold, press it down tightly with your hand, then add the filling and cover with the remaining half of the batter.
Press down with your hand to make the batter adhere, then press the mold tightly for about 30 seconds to shape.
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Final Product
The coconut filling cake has a soft shell that melts in your mouth, with a moderately sweet taste and a chewy, rich coconut filling, which is both unique and delicious.
2. Coconut Cake with Coconut Filling
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Preparation
15 minutes
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Cooking
45 minutes
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Difficulty
Easy
Ingredients for Coconut Cake with Coconut Filling For about 15 – 18 pieces
Coconut cake flour 500 gr Grated young coconut 400 gr Coconut milk 1 cup (about 240ml) Sugar 600 gr Roasted sesame A little Lime 1/2 fruit Vanilla 2 tubes
Where to buy pressed cake flour?
- You can buy pressed cake flour at stores selling baking ingredients, supermarkets, or on e-commerce websites.
- Pressed cake flour has a lighter, fluffier, and more powdery texture compared to glutinous rice flour when finished. Therefore, if you want to eat pressed cake in a chewy form but still enjoy the graininess of flour crumbs, you should choose pressed cake flour to make it.
Tools needed
Non-stick pan, bowl, spoon, ladle, pressed cake molds,…
How to make coconut pressed cake with coconut filling
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Cook the sugar with coconut milk
Place a pan on the stove, add 400g of sugar and 1 cup of coconut milk. Stir the mixture over medium heat until the sugar completely dissolves.
Then, add the juice of 1/2 lemon and turn off the heat, continuing to stir the mixture until the syrup cools slightly.
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Marinate sugar and stir-fry coconut filling
Add 400g of shredded young coconut and 200g of sugar into a new pan, stir well and marinate for 1 hour until the sugar dissolves.
After 1 hour, place the pan on the stove and cook the coconut over medium heat until the coconut mixture boils.
Next, reduce the heat to low and continue cooking until the coconut filling thickens and the syrup in the pan evaporates, then turn off the heat.
At this point, add a little roasted sesame, mix well, and then turn off the heat.
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Whip coconut syrup and knead the dough for the cake
When the coconut syrup mixture cools down a bit, add 2 vanilla sticks, stir well until the mixture cools completely and becomes frothy like soap bubbles.
For each cake, mix the flour with coconut syrup in a ratio of 3: 1.5, meaning for 3 tablespoons of flour, mix with 1.5 tablespoons of syrup.
Then, use your hands to knead the dough mixture until it becomes fluffy and no longer clumps.
Tip: You should mix the flour with the syrup little by little, mixing as you go. Do not mix everything at once as it will make the cake dough dry.
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Pressing the cake mold
At this step, after kneading the cake dough, you put half of that dough into the mold, then add some roasted coconut filling in the middle and cover it with the remaining half of the dough.
Finally, press the mold tightly to shape the cake, and it’s done.
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Final product
The chewy coconut cake has a special crust enhanced by the fragrant richness of coconut milk; when eaten, it is not too hard and still allows you to feel the soft and crumbly dough melting in your mouth. Moreover, the roasted coconut filling is extremely rich, delicious, and fragrant.
To avoid being overwhelmed by the sweetness, enjoy the chewy coconut cake with a cup of hot tea!
How to store coconut-filled cakes
- You should wrap the cakes tightly, store them at room temperature in a cool, dry place, and use them within 2 – 3 days.
- If stored in the refrigerator, you should also wrap the cakes tightly to prevent them from drying out and absorbing other food odors, and they can be used within 1 week.
With 2 simple ways to make coconut-filled cake, you will have a cake that melts in your mouth and has a delicious sweet and nutty flavor, which will be perfect for you to enjoy with warm tea with your family! Let’s get into the kitchen and make it, Tastetutorial.com wishes you success!
*Source for the recipe and images from 2 YouTube channels Bếp Hoa and LÊ PHÚC VLog
