Steamed Layered Coffee Cake (ขนมชั้นกาแฟ)

1.For Coconut Syrup: Mix coconut milk powder, caramel sugar, and water in a saucepan. Heat and stir until mixture are homogenous and remove from the heat.

2.Mix tapioca starch, rice flour, and arrowroot starch together. Add rice bran oil and a little coconut syrup into the flour, just enough to form a dough. Knead and stir with spatula for 2 minutes until dough is tacky then mix in the remaining coconut syrup and strain.

3.In a separate bowl, mix instant coffee with hot water until combined then add 200 ml of the batter.

4.Grease ten 30 ml stainless mold with oil and place inside a steaming basket.

5.Bring water up to the boil in a large pot and place steaming basket on top. Heat the mold for a minute then fill the bottom of the mold with coffee batter. Steam for 5 minutes and add coconut batter in. Steam for another 5 minutes.

6.Repeat the step to create up to 5 layers, with coffee as the top layer. Steam the last layer for 9 minutes to cook the whole cake. (Total cooking time for 5 layers would be 5 + 5 + 5+ 5 +9 = 29 minutes). Leave cake to completely cool at room temperature before removing from the mold.