Unique and Delicious Simple Pork Skin Cake Recipe

How to make Pork Skin Cake

• 1

  Mixing the cake flour

  Add 400g of cake flour and 1 packet of yeast into a bowl and mix well. Next, add 350ml of fresh coconut water and continue mixing until the mixture is well combined.

  Then, cover the bowl tightly and let it rise for the first time for 30 minutes.

  Tip: You should add the coconut water to the flour gradually to avoid clumping.

  

  
• 2

  Cooking the coconut milk and perfecting the cake flour

  Place a pot on the stove, add 450ml of coconut milk and 400g of sugar, then stir well over medium heat until the sugar dissolves, then turn off the heat.

  Let the coconut milk mixture cool down a bit, then gradually add it to the bowl of cake flour and stir well until the mixture is combined.

  Finally, cover the bowl tightly and let it rise for the second time for another 30 minutes.

  Tip: The temperature of the coconut milk should be warm enough, between 32 – 38 degrees Celsius (not exceeding 40 degrees Celsius) for the yeast to activate properly. If the temperature is above 40 degrees Celsius, it will kill the yeast in the cake flour or weaken its activity.

  

  
• 3

  Make mung beans

  Rinse the mung beans thoroughly, then soak them in water for 2 hours until soft. After soaking, steam or cook the mung beans for 20 minutes.

  Put the steamed mung beans into a blender along with 80gr of sugar and 200ml of coconut milk, then blend until smooth. Next, transfer the mung bean mixture to a bowl and mix well with 60gr of tapioca flour.

  Finally, strain the mixture through a sieve for a smooth consistency.

  

  

  

  
• 4

  Extract pandan leaf juice

  Wash the pandan leaves thoroughly and then chop them into small pieces, then blend the pandan leaves with 150ml of water.

  Next, place the pandan leaf mixture in a piece of cheesecloth and squeeze to extract the juice.

  

  
• 5

  Mixing the dough for steamed pork skin cake

  Add to a new bowl the pandan leaf extract, 80g of sugar, 150ml of coconut milk, 170g of tapioca flour, and 30g of rice flour, then stir well to combine. After that, strain the mixture through a sieve until smooth.

  

  
• 6

  Pouring the cake and steaming

  Place the cake mold in the steamer, then place the steamer over a pot of boiling water.

  Next, scoop about 1 tablespoon of the pandan leaf dough mixture into the mold, cover tightly, and steam for 3 minutes.

  After 3 minutes, add 1 tablespoon of the mung bean mixture on top of the cake, and continue to steam for another 3 minutes. Repeat this process one more time with the pandan layer.

  Finally, add the layer of cake dough on top, and steam the cake for an additional 15 minutes to cook through.

  Tip: Depending on the size of the mold, the steaming time may vary. You can tell the cake is done when the dough turns translucent.

  

  

  

  
• 7

  Final Product

  Pork skin steamed cake is both chewy and soft, fluffy, a perfect combination of rich, sweet layers with an irresistible aroma. Let’s get into the kitchen and make it right away!