Thai Layered Cake Recipe

Rice flour: Provides the primary structure and texture for the cake.

Tapioca flour: Adds a chewy texture to the cake layers.

Coconut milk: Gives a rich, creamy flavor and smooth texture to the cake.

Sugar: Sweetens the cake and balances the flavors.

Salt: Enhances the overall taste of the cake.

Pandan extract: Adds a unique, fragrant flavor and green color to one of the layers.

Food coloring: Used to create the vibrant, multi-colored layers of the cake.

When preparing the batter for the Thai layered cake, ensure that the sugar is fully dissolved in the coconut milk before combining it with the flour mixture. This will help achieve a smooth and consistent texture. Additionally, when adding food coloring, use a toothpick to control the amount, allowing you to achieve the desired shade without over-coloring. For a more vibrant and authentic look, consider using natural extracts like pandan for green layers. When steaming each layer, make sure the baking pan is properly greased to prevent sticking, and cover the steamer with a cloth to avoid water droplets from dripping onto the cake, which can affect the texture.

• rice flour - Substitute with glutinous rice flour: Provides a similar texture but with a slightly chewier consistency.

• tapioca flour - Substitute with cornstarch: Acts as a thickening agent and provides a similar texture, though the flavor may be slightly different.

• coconut milk - Substitute with almond milk: Offers a similar creamy texture but with a different flavor profile. Add a bit of coconut extract to mimic the coconut flavor.

• sugar - Substitute with honey: Provides sweetness with a slightly different flavor. Use less honey as it is sweeter than sugar.

• salt - Substitute with sea salt: Offers a similar salty flavor but with a slightly different mineral content.

• pandan extract - Substitute with vanilla extract: Provides a different but pleasant flavor. The green color will be missing, so add green food coloring if desired.

• food coloring - Substitute with natural food dyes: Derived from vegetables and fruits, they provide color without artificial additives.

• Allow the Thai layered cake to cool completely at room temperature before storing. This helps to prevent condensation, which can make the cake soggy.

• Wrap the cake tightly in plastic wrap or place it in an airtight container. This will keep the cake fresh and prevent it from drying out.

• Store the wrapped or containerized cake in the refrigerator. The cake can be kept in the refrigerator for up to 5 days. Ensure it is well-sealed to maintain its texture and flavor.

• For longer storage, consider freezing the cake. First, cut the cake into individual slices or portions. This makes it easier to thaw only what you need.

• Wrap each slice or portion in plastic wrap and then place them in a freezer-safe bag or airtight container. This double-layer protection helps to prevent freezer burn.

• Label the bags or containers with the date to keep track of storage time. The Thai layered cake can be frozen for up to 2 months.

• When ready to enjoy, thaw the desired portions in the refrigerator overnight. For a quicker option, you can let the slices sit at room temperature for about 1-2 hours.

• To restore the cake's soft texture after thawing, you can steam the slices for a few minutes. This will bring back the cake's original chewy and tender consistency.

• Avoid microwaving the cake to thaw or reheat, as this can alter the texture and make it rubbery. Steaming is the best method to maintain its delicate layers and flavors.

• Steaming Method: Place the Thai layered cake slices in a steamer basket lined with parchment paper. Steam over medium heat for about 5-7 minutes until they are soft and warm. This method helps retain the cake's original texture and moisture.

• Microwave Method: Arrange the cake slices on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on medium power for 30-45 seconds, checking halfway through to ensure even heating.

• Oven Method: Preheat your oven to 300°F (150°C). Wrap the cake slices in aluminum foil to keep them moist. Place them on a baking sheet and heat for about 10-15 minutes. This method is great for reheating larger quantities.

• Pan Method: Heat a non-stick pan over low heat. Add a small amount of coconut milk or water to the pan to create steam. Place the cake slices in the pan, cover with a lid, and heat for 3-5 minutes, flipping halfway through. This method adds a slight crisp to the edges while keeping the inside soft.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the cake slices in the air fryer basket, ensuring they do not overlap. Heat for 3-5 minutes, checking frequently to avoid overcooking. This method gives a slightly crispy exterior while maintaining a soft interior.

• Mixing bowl: Used to combine the rice flour, tapioca flour, and salt together.

• Mixing bowl: Used to combine the coconut milk and sugar until the sugar dissolves.

• Whisk: Used to stir the flour mixture into the coconut milk mixture gradually.

• Measuring cups: Used to measure out the rice flour, tapioca flour, coconut milk, and sugar accurately.

• Measuring spoons: Used to measure out the salt and pandan extract precisely.

• Small bowls: Used to divide the mixture and add different food colorings.

• Baking pan: Used to pour and layer the colored mixtures for steaming.

• Steamer: Used to steam each layer of the cake for 5 minutes.

• Cooking spray or oil: Used to grease the baking pan to prevent sticking.

• Spatula: Used to spread each layer evenly in the baking pan.

• Knife: Used to slice the cake once it has cooled.