How to Make Delicious and Easy Grilled Cow Cake with Coconut Filling in a Pan

How to make Grilled Coconut Milk Cake with a pan

• 1

  Mix the cake batter

  Add to a bowl 300gr of rice flour, 100gr of tapioca flour, 200gr of white sugar, 1 teaspoon of salt, 5gr of baking powder, and 5gr of yeast, then mix well.

  Next, add 250ml of coconut milk, 2 teaspoons of vanilla extract, 240ml of warm water and stir well until the mixture is well combined.

  Note:

  • The warm water should be at a temperature of 32 – 38 degrees C (not exceeding 40 degrees C), otherwise it will kill the yeast or weaken its activity.
  • If you are using yeast with the word “instant” then you can use cold water.

  

  
• 2

  Cook the rice flour mixture

  Place a pot on the stove, add 40gr of rice flour and 240ml of filtered water. Stir well over low heat until the mixture thickens and turns translucent.

  

  
• 3

  Mix the cake batter

  Add the tapioca flour mixture to the cake batter and stir well to combine.

  
• 4

  Let the batter rise

  Cover the bowl of batter tightly with plastic wrap and let it rise at room temperature for 40 minutes.

  
• 5

  Cook the coconut filling

  Place a pan on the stove, add 100g of shredded coconut, 10g of sugar, and 20ml of coconut milk. Stir-fry the mixture over medium-low heat for 5 minutes.

  
• 6

  Fry the cake

  Place a new pan on the stove, add 1.5 ladles of cake batter, and fry over low heat until air holes appear on the surface. Then, cover it tightly and let it cook for another 5 minutes.

  

  
• 7

  Stuffed Coconut Rice Cake

  Next, place the coconut filling on top, fold the cake in half, and it’s done.

  
• 8

  Final Product

  The grilled rice cake is fragrant, and when torn apart, it is chewy and soft with many strands of bamboo, deliciously sweet. The dish is even more special when paired with the coconut filling that is rich and tasty; you’ll love it at first bite.