Thai Beetroot Cake

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.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 343
• Protein: 6 g
• Carbs: 50 g
• Fat: 13 g

Ingredients

• 200 g Red beet ( finely grated )
• 100 g Rice flour
• 33.3 g Rice starch
• 80 g palm sugar ( chopped )
• 166.7 ml Coconut milk
• 1.3 piece Egg
• 26.7 g Coconut meat ( grated )
• 0.7 pinch Fleur de sel

Instructions

1. Beetroot preparation

   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. Making the batter

   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. Baking and finishing

   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.

Chef's tips

• 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.

Storage

Can be stored for 3 days in the refrigerator in an airtight container. Take out 20 minutes before serving.