How to make niangya cake

Material Science

Glutinous rice layer:

250g glutinous rice

150 ml coconut milk

1 tsp salt

1 tbsp young sugar

Kashda floor:

3 eggs (big)

250 ml coconut milk and coconut sauce

150 ml low fat milk

12 tsp salt

120g of castor sugar

1 tsp vanilla (pandan extract)

Tapioca flour (TSP)

120 gm all purpose flour


Wash the glutinous rice, soak water for 3 hours, drain it into the steamer and steam for 10 minutes.

Spread the glutinous rice with a fork. Add coconut milk, salt and sugar. Then add it to the steamer again. Steam for 10-12 minutes in a big fire.

Grease an eight inch baking basin and place the parchment paper on the bottom. Put steamed glutinous rice rice into a square pot, and use a spoon to compact glutinous rice.

Mix eggs and sugar with egg beater. Add coconut milk, salt and vanilla. Mix well. Sift flour and cassava powder. Add mixture slowly. Put aside for 10 minutes to let bubbles disappear.

Pour over the steamed glutinous rice layer, steam for 45 minutes with a small heat. Remember to wrap the lid with clean cloth to avoid the return of water vapor.

The steamed seri muka can be cut until it is completely cooled, otherwise it will be difficult to cut well.