ICE CAKE (ES Cork / Sponge ICE)
Material:
- Flour hunkwe 130 grams, ready to use
- 1250 ml thick coconut milk
- 250 grams Sugar
- Jackfruit cooked 150 grams, cut into small dice
- Food coloring to taste
- Plastic thick, cut to size 10 x 4 x 1 cm
Directions:
1. Mix them together, hunkwe flour, sugar and coconut milk, stir well, for
dough, 2 / 3 parts of dye and give 1 / 3 part white.
2. For the dough into 2 colors, cooked 1 part of dough over the fire until the color
boiling and thick, pour in baking dish 8 x 20 x 7 cm. Set aside.
3. Cook the white dough on the fire until boiling and thick, put pieces
jackfruit, stir well, pour the batter over the green color, smooth.
4. Cook the green dough on the fire until boiling and thickened, pour over
white color. Refrigerate until hard.
5. Cut the cake into pieces the size of 1 cm, plasatik wrap, store in freezer
until frozen.
Material:
- Flour hunkwe 130 grams, ready to use
- 1250 ml thick coconut milk
- 250 grams Sugar
- Jackfruit cooked 150 grams, cut into small dice
- Food coloring to taste
- Plastic thick, cut to size 10 x 4 x 1 cm
Directions:
1. Mix them together, hunkwe flour, sugar and coconut milk, stir well, for
dough, 2 / 3 parts of dye and give 1 / 3 part white.
2. For the dough into 2 colors, cooked 1 part of dough over the fire until the color
boiling and thick, pour in baking dish 8 x 20 x 7 cm. Set aside.
3. Cook the white dough on the fire until boiling and thick, put pieces
jackfruit, stir well, pour the batter over the green color, smooth.
4. Cook the green dough on the fire until boiling and thickened, pour over
white color. Refrigerate until hard.
5. Cut the cake into pieces the size of 1 cm, plasatik wrap, store in freezer
until frozen.