How to Make Coconut Sesame Bomb Cake

Bomb cake has all kinds of red bean filling, green bean filling, and peanut filling. But this time I want to share how to make coconut filling that is easy, delicious and worthwhile if you make it yourself.

Ingredients:

• Bomb cookie shell ingredients:
  • 2 cwn glutinous flour
  • 1/4 cwn wheat flour
  • 1 sb buy
  • 1/4 sk salt
  • 1 cwn warm water
  • Sesame seeds
  • Core ingredients
  • 1 grated coconut
  • 1/2-1 cwn water
  • 1/4 cwn melaka sugar
  • 2-3 tablespoons Thai brown sugar
  • 1-2 tbsp white sugar, if you like
  • 1 pandan leaf
  • 1/2 tsp salt
  • 1 tbsp wheat flour

How to Prepare:

1. Core ways:
   1. Add water, melaka sugar, Thai brown sugar, white sugar and pandan leaves in a pan. Cook until the sugar dissolves.
   2. Add grated coconut and salt. Cook until combined.
   3. Put a little wheat flour to prevent the core from cracking when we roll it later.
   4. When the filling is dry, you can remove it and cool it.
2. Ways of flour:
   1. Put sugar and salt in warm water.
   2. Mix glutinous rice flour and wheat flour.
   3. Pour in warm water little by little and stir until combined.
   4. Knead until the dough does not stick to your hands.
   5. Divide the dough into 16 parts.
   6. Round the core and press tightly so that it does not crack.
   7. Flatten the dough and wrap the core.
   8. Mix glutinous rice flour with a little water.
   9. Dip bomb cakes in glutinous rice water and coat with sesame seeds. Press for the sesame to stick.
   10. Cover the bomb cake with a cloth and rest for 1-2 hours at room temperature.
   11. Fry the cake with medium hot oil and low heat.
   12. When it’s brown, you can remove it and drain the oil.

Tip:

• Sugar can help prevent the cake from breaking and becoming crispy on the outside when fried.
• Tips if you don’t want bomb cakes to explode when fried, mix wheat flour and glutinous flour first before pouring in water.
• While rounding the filling, cover the dough with a cloth, lest it dry out.
• If you want a beautiful cake that has to sink in the oil, Che Nom uses a pot to save oil.
• Tip to avoid exploding, the first time you fry the fire should be slow and when you want to raise it, you can increase the fire a little and stir frequently.