Sticky Rice Cake | Tips How to Make Sticky Rice Cake

Tips How to Make Sticky Rice Cake
Material:
Cake:
3 chicken eggs
100 g sugar
1 / 4 tsp ovalet (cake emulsifier)
Be a sieve:
100 g of black sticky rice flour, ready
10 g wheat flour
1 / 4 tsp salt
1 / 4 tsp baking powder
20 ml thick coconut milk
50 ml vegetable oil
Pandan chocolate Ganache:
150 Ggr thick coconut milk
LBR 5 pandan leaves
1 / 4 tsp salt
150 g white chocolate,

How to Make Sticky Rice Cake:

- Cake: shake the eggs using a mixer at high speed.
- Add sugar and continue ovalet and shake until thick and the batter.
- Enter a mix of black sticky rice into the egg batter little by little while to poke evenly mixed.
- Add thick coconut milk and vegetable oil, mixed up to poke the average.
- Log In to the right in terms of four brass 20 cm that has been in daily vegetable oil.
- Steam heat kukusan suit in 45 minutes.
- Lift and a cold.
- Pandan Cokelat Ganache:
- Boil thick coconut milk with a small fire, inputs pandan leaves, salt, chocolate melt,poke to the average.
- Settlement: Cut Cake is a cross section 3, lapis with pandan chocolate ganache.
- Back to one bank. Cut into pieces and serve.

Tips:
- Cut-cut white chocolate ago put in a small vessel refractory. Put on a pot containing hot water, slosh-slosh to melt chocolate.
- dough slowly but not too long so that the dough does not come down.
- Close kukusan wrapped with fabric so that moisture to the surface will not cake.