Main Ingredients:
Red bean paste: appropriate amount; Mung bean paste: appropriate amount; Coconut shreds: appropriate amount; Cake flour: a little.
Additional Ingredients:
Sugar: appropriate amount; Milk powder: appropriate amount.
Flavor: Sweet; Technique: Skillful; Time: Twenty minutes; Difficulty: Moderate.
【Northeast China】Coconut Double Color Cake Cooking Steps
Main Ingredients: Mung bean paste, red bean paste, coconut shreds, cake flour. Seasonings: Sugar, milk powder.
Season the red bean paste with sugar.
The cake flour prevents sticking. Toast the flour over low heat until slightly golden, then sift to make cake flour.
Season the mung bean paste with sugar and milk powder.
Mix them evenly.
Sprinkle cake flour on the work surface, take a piece of mung bean paste, and shape it into a disk.
Use a square mold to press out squares. Repeat to make several pieces for later use.
Shape the red bean paste into disks as well.
Press with the mold in the same way.
Repeat this process for later use.
Place the white mung bean paste at the bottom, then place a piece of red bean paste on top.
Follow with another piece of mung bean paste.
Place the red bean paste on the top layer.
Sprinkle a layer of coconut shreds evenly.
Cut into pieces and garnish with goji berries.
Plate and serve.
