Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup sago pearls
- 1/2 cup coconut milk
- 2 tablespoons toasted sesame seeds
Special Equipment Needed:
- 9-inch round cake pan
- Whisk
- Mixing bowl
- Electric mixer
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Gradually beat in the flour mixture alternately with the milk, beginning and ending with the flour mixture.
5. In a small bowl, combine the sago pearls and coconut milk. Stir until the sago pearls are completely coated with the coconut milk.
6. Fold the sago mixture into the batter. Pour the batter into the prepared pan. Sprinkle the top with the toasted sesame seeds.
7. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350°F
Serving Size: 9-inch round cake
Nutritional Information:
Calories: 350
Fat: 14g
Carbohydrates: 48g
Protein: 6g
Substitutions for Ingredients
- Butter: Can be substituted with vegan butter or coconut oil
- Milk: Can be substituted with almond milk or soy milk
- Coconut milk: Can be substituted with almond milk or soy milk
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the batter for added flavor and texture.
- Substitute the sesame seeds with chopped nuts or shredded coconut.
Tips and Tricks:
- Make sure to grease and flour the cake pan before pouring in the batter.
- To ensure even baking, make sure to check the cake at the 30-minute mark and adjust the baking time accordingly.
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
Serve the cake with a dollop of whipped cream or a scoop of ice cream.
Garnishes:
Garnish with toasted sesame seeds and shredded coconut.
Pairings:
Pair with a cup of hot tea or coffee.
Suggested Side Dishes:
Serve with a side of fresh fruit or a salad.
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter.
- If the cake is too wet, add a few tablespoons of flour to the batter.
Food Safety Advice:
Make sure to use clean utensils and bowls when preparing the cake.
Food History:
Khanom Farang Kudi Chin Sago Cake is a traditional Thai dessert that is believed to have originated in the early 19th century.
Flavor Profiles:
This cake has a sweet and nutty flavor with a hint of coconut.
Serving Suggestions:
Serve as a dessert or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai