Brown Sugar Milk Layer Cake Recipe by 茹心
This recipe is translated from Cookpad Taiwan. See original: 黑糖牛奶千層糕 Brown Sugar Milk Layer Cake Cooking Instructions 1 [Brown Sugar Layer] Mix 1/2 cup brown sugar with 1 1/4 cups hot water until dissolved. Let cool, then add 1 1/2 cups tapioca flour and sift together. 2 🌺 Adjust sweetness to taste. 3 [Milk Layer] Mix 1/3 cup white sugar with 3/4 cup fresh milk until dissolved, then add 1 cup tapioca flour and sift together. 4 🌺 Adjust sweetness to taste. 5 Once the steamer water is boiling, place the mold inside. While waiting, brush the mold with oil to prevent sticking. 6 Pour the first layer of [Brown Sugar Layer] and steam for 5 minutes, then add the second layer of [Milk Layer] and steam for 5 minutes. For the third and fourth layers, steam for 6 minutes each. Increase the steaming time by 1 minute for every two layers until finished. The last layer should be [Brown Sugar Layer]. 7 🌺 Stir the batter before pouring each layer to prevent the tapioca flour from settling. 8 🌺 Wait for each layer to become transparent and set before adding the next layer. 9 🌺 If bubbles form when adding the batter, remove them to avoid holes that affect appearance. 10 🌺 It's recommended to make the first and last [Brown Sugar Layer] thicker for a better look. 11 🌺 Increase steaming time for later layers, adjusting between 5-9 minutes for every two layers. 12 🌺 The more tapioca flour added, the firmer the result, and the shorter the steaming time for each layer. 13 Once fully steamed, let cool before cutting into pieces. 14 🌺 It's easier to cut when cool; cutting while warm can be sticky. 15 🌺 If not eaten the same day, store in the refrigerator. It will harden when chilled but will soften when reheated in a rice cooker. 1 [Brown Sugar Layer] Mix 1/2 cup brown sugar with 1 1/4 cups hot water until dissolved. Let cool, then add 1 1/2 cups tapioca flour and sift together. 1 [Brown Sugar Layer] Mix 1/2 cup brown sugar with 1 1/4 cups hot water until dissolved. Let cool, then add 1 1/2 cups tapioca flour and sift together. 2 🌺 Adjust sweetness to taste. 2 🌺 Adjust sweetness to taste. 3 [Milk Layer] Mix 1/3 cup white sugar with 3/4 cup fresh milk until dissolved, then add 1 cup tapioca flour and sift together. 3 [Milk Layer] Mix 1/3 cup white sugar with 3/4 cup fresh milk until dissolved, then add 1 cup tapioca flour and sift together. 4 🌺 Adjust sweetness to taste. 4 🌺 Adjust sweetness to taste. 5 Once the steamer water is boiling, place the mold inside. While waiting, brush the mold with oil to prevent sticking. 5 Once the steamer water is boiling, place the mold inside. While waiting, brush the mold with oil to prevent sticking. 6 Pour the first layer of [Brown Sugar Layer] and steam for 5 minutes, then add the second layer of [Milk Layer] and steam for 5 minutes. For the third and fourth layers, steam for 6 minutes each. Increase the steaming time by 1 minute for every two layers until finished. The last layer should be [Brown Sugar Layer]. 6 Pour the first layer of [Brown Sugar Layer] and steam for 5 minutes, then add the second layer of [Milk Layer] and steam for 5 minutes. For the third and fourth layers, steam for 6 minutes each. Increase the steaming time by 1 minute for every two layers until finished. The last layer should be [Brown Sugar Layer]. 7 🌺 Stir the batter before pouring each layer to prevent the tapioca flour from settling. 7 🌺 Stir the batter before pouring each layer to prevent the tapioca flour from settling. 8 🌺 Wait for each layer to become transparent and set before adding the next layer. 8 🌺 Wait for each layer to become transparent and set before adding the next layer. 9 🌺 If bubbles form when adding the batter, remove them to avoid holes that affect appearance. 9 🌺 If bubbles form when adding the batter, remove them to avoid holes that affect appearance. 10 🌺 It's recommended to make the first and last [Brown Sugar Layer] thicker for a better look. 10 🌺 It's recommended to make the first and last [Brown Sugar Layer] thicker for a better look. 11 🌺 Increase steaming time for later layers, adjusting between 5-9 minutes for every two layers. 11 🌺 Increase steaming time for later layers, adjusting between 5-9 minutes for every two layers. 12 🌺 The more tapioca flour added, the firmer the result, and the shorter the steaming time for each layer. 12 🌺 The more tapioca flour added, the firmer the result, and the shorter the steaming time for each layer. 13 Once fully steamed, let cool before cutting into pieces. 13 Once fully steamed, let cool before cutting into pieces. 14 🌺 It's easier to cut when cool; cutting while warm can be sticky. 14 🌺 It's easier to cut when cool; cutting while warm can be sticky. 15 🌺 If not eaten the same day, store in the refrigerator. 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