How to Make Ketayap cake

The skin of this ketayap is very soft and is eaten with the sweet fatty coconut core. Coupled with the smell of real pandan, it’s really delicious. The point is that we can prepare it in advance and store it in the refrigerator. If you want to eat it, just eat it for your skin.

Ingredients:

• Ingredients for ketayap skin:
  • 2 1/2 cups whole wheat flour
  • 1 cup of boxed coconut milk (add enough water to make 3 cwn)
  • OR 3 cups of melted coconut milk
  • 1 cup of pandan juice
  • 1 egg
  • 2 tbsp cooking oil
  • 1/2 tsp salt
  • A little oil (for greasing the pan)
• Ingredients for coconut core:
  • 1 grated coconut
  • 1 cup of water
  • 1/2 cup brown sugar
  • 1-2 tablespoons of melaka sugar
  • 1/2 cup white sugar
  • 1/2 tsp salt (optional)
  • 2 pandan leaves
  • 1-2 tbsp wheat flour

How to Prepare:

1. Ways for itchy skin:
   1. Roughly chop the pandan leaves, put them in a blender, add water and grind until smooth.
   2. Strain and take the juice. Measure the pandan juice, if it is not enough, you can add water to make 1 cup.
   3. Add wheat flour and salt in a large bowl. Stir well.
   4. Then add coconut milk and water (1 cup of boxed coconut milk + 2 cups of water). If using fresh coconut milk, squeeze 3 cups of moderately liquid coconut milk.
   5. Add the eggs and mix well until the lumps of flour disappear.
   6. Can add cooking oil and continue stirring.
   7. Add pandan juice and green coloring (you can skip the coloring if you don’t like it, you can adjust according to your own taste).
   8. Stir well then strain the mixture, you can break the remaining lumps.
   9. Heat a pan (non-stick pan) and drizzle some oil
   10. Measure 1 spoonful of mixture and pour it into the pan. Flatten until you get a round shape.
   11. If the edges of the skin have separated from the pan, it means the skin is cooked. Can lift and cool.
2. Methods for grated coconut kernels:
   1. Pandan leaf knot.
   2. For Che Nom’s brown sugar, recommend using Star brand Thai brown sugar powder and melaka soft version in a jar, if you want to mix two or two pounds, it’s even better.
   3. Add water, white sugar, Thai brown sugar powder and melaka sugar (just add Che Nom because you want it to be tastier) and pandan leaves in the pot.
   4. Cook until the sugar melts.
   5. When the sugar is melted and boiling, add the grated coconut and stir until the sugar water is dry (but not so dry).
   6. When you hear the rustling sound, it means the sugar has thickened.
   7. Add wheat flour and stir for about 5 minutes.
   8. Turn off the heat and cool completely before wrapping with tapiyap skin.
3. Ways to roll:
   1. Spoon the filling into the middle of the ketayap skin.
   2. Fold left and right and then roll.

Tip:

• The purpose of adding oil in the ketayap skin mixture is to make the ketayap skin long-lasting and soft.
• If you want to mix the ketayap skin mixture with a blender, you can.
• For the grated coconut core, Che Nom doesn’t put salt because Thai brown sugar is salty enough, but for brown sugar, put salt all over it.
• The purpose of adding wheat flour to the core of the coconut is to not want the grated coconut to crackle when we eat it later.
• The heat of the pan plays a role in the result of the ketayap cake crust. So make sure the pan is really hot before cooking the ketayap skin. If it is not very hot, the skin will be smooth and flawless. If it’s really hot, when we pour the mixture, you will hear a sizzling sound and the skin will become wrinkled and hollow. It’s the hollow and rough skin that people really like.