Thai Beetroot Cake
65 min
total
4
people
347
calories per serving
Ingredients
4 people
- 200 gRed beet (finely grated)
- 100 gRice flour
- 33.3 gRice starch
- 80 gpalm sugar (chopped)
- 166.7 mlCoconut milk
- 1.3 pcEgg
- 26.7 gCoconut meat (grated)
- 0.7 pinchFleur de sel
Method
A dense, melting texture with an intense purple hue. The rich aroma of coconut milk balances the earthy notes of beetroot and the depth of palm sugar.
- 1
Finely grate the raw beetroot to obtain a moist pulp. The juice should immediately color the mass. Lightly squeeze to remove excess water if necessary.
- 2
In a mixing bowl, combine rice flour and rice starch. Stir in the eggs and chopped palm sugar. Slowly pour in the coconut milk while whisking until the batter coats the back of a spoon.
- 3
Fold the beetroot and coconut into the batter. Pour into a lined mold. Bake at 180°C. The cake is ready when a knife tip comes out clean but moist.
Frequently asked questions
How do you get this dish right?
- Do not overbake the cake; the center should remain soft to maintain its moisture.
- Palm sugar provides a brown caramel note that white sugar lacks.
How long does this dish keep?
Can be stored for 3 days in the refrigerator in an airtight container. Take out 20 minutes before serving.
4.5
15 reviews
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