Baked Custard yearly cake
Ingredients
Group A
- 140 g sugar
- 20 g butter
- 300 ml coconut milk (fig 1)
- 50 ml evaporated milk (can replaced by condensed milk but sugar need to be reduced fig2)
Group B
- 2 pcs egg
Group C
- 200 g glutinous rice flour (fig 3)
- 30 g custard powder (add custard flavor fig4)
- 30 g milk powder (enhance the milky flavor fig5)
Group D
- 4 pcs salty egg yolk
Makes: 8 x 8inch rectangle
Instructions
- Combine Group A ingredient and mix well. Heat it up until the mixture is warm
- Add in the egg into the Group A mixture. Mix it well until it is smooth
- Add the mixture into Group C ingredients into 2 to 3 patches. Mix well.
- Drain the mixture through a sieve. Brush some soften butter onto the foil tray
- Crush the cooked salty egg yolk. Add it into the tray evenly. Pour in the mixture
- Put in the oven, bake at 185°C/365°F for 40-45 minutes or until golden brown
Video
Notes
Ingredients - Click to enlarge the image
Air fryer:
Air fry it 180°C／350°F for 30 mins
Tips
Preheat the oven is needed
Milk powder can replaced by coffeemate
It is high recommended to add custard powder or it will lack of flavor
Air fryer:
Air fry it 180°C／350°F for 30 mins
Tips
Preheat the oven is needed
Milk powder can replaced by coffeemate
It is high recommended to add custard powder or it will lack of flavor