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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Prepare the ingredients.
Beat the eggs, sugar, and SP on high speed until thick, fluffy, and at ribbon stage.
Sift in the flour and salt in 3 batches; mix briefly on low speed.
Pour in the coconut milk mixture in 3 batches; mix on low speed just until combined.
Pour in the oil in 3 batches; gently fold the mixture together using a spatula.
Divide the batter into 3 portions; add a different paste to each portion and stir until well combined.
Pour the batter into a pan coated with the Carlo mixture, alternating colors with each tablespoon of batter. create a pattern using a satay skewer.
Preheat the steamer and steam the cake for approximately 35 minutes over high heat until fully cooked.
Serve the cake sliced into 24 pieces.
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Ensure the batter is at ribbon stage for a fluffy texture.
Use a satay skewer to create a unique pattern on the cake.
What is SP in this recipe?
SP is a cake emulsifier that helps achieve a fluffy texture.
Can I use fresh coconut milk instead of instant?
Yes, fresh coconut milk can be used as a substitute for instant coconut milk.
How do I know when the cake is fully cooked?
The cake is fully cooked when a skewer inserted into the center comes out clean.
Can I use a different type of pan?
A 22cm ring pan is recommended, but other pans can be used with adjustments to cooking time.
How do I prevent the cake from sticking to the pan?
Use the Carlo pan-coating mixture to ensure the cake releases easily from the pan.
