BÁNH KEM DỪA mát lạnh cho MÙA HÈ | Pandan Coconut Cake

Coconut-banana-banana cake is one of the most popular flavors in Vietnam. It's very suitable for all ages. It's also a very expensive cake. So let's see how to make it. It's not difficult at all. It's based on the basic recipe that I've introduced to you in this video. I'm going to take about 1 quarter or 1 third of the fresh cream and mix it with the custard. Mix it by the fold technique. Now I see that the state of this is almost the same as the fresh cream. It's not as thick as it used to be. Then we can put this back in the fresh cream to mix. Put the cheese in here. Put about 1 third of the cheese in here and mix it evenly by the fold technique. The cream that we just mixed the cheese cream. I'm going to put it in a piping bag like this. And to easily put it in a piping bag, you have to put the piping bag in a corner. Then we will put the cream in. When dipping, you note that we will dip very quickly down like this. And then pick it up. On each side, we will only leave about 1 to 2 seconds. Then we will put the cake in the tray or in the mold. Do not dip this cake for too long because it will make the bottom of the cake waterlogged. Each side only 1 to 2 seconds. This is the most important note when we do this. We put the cake in the tray like this. Then we will cut the bag and we will spread the cream to cover the cake. And when I spread the cream, you notice that first I will spread it to cover all the cracks. In this layer of cake, we will spread it all to make this part beautiful first. Then we just spread the layer on top. With this recipe, we will make 3 boxes of cake. After spreading enough cream into these 3 boxes, we will put these 3 boxes in the freezer for about ... We will put in here 2 types of sticky leaves. We put it in here and we stir it up. To make the cream with the taste of coconut and pandan leaves, we will mix the coconut milk with the pandan leaves that I just mixed into the basic custard cream. We will divide half of the coconut milk into 1 part of 2 coconut milk with pandan leaves first and we fold to make this part into a ball. Then we will put the rest in. We will fold it up to make the coconut milk into a ball with the custard cream. After mixing, we will have a very decent green color like this. We will do the same as the first layer. First, we will dip the cake in milk and then put the cake in the mold. And we will put the coconut cream in a bag. Cut the top of the bag and we will spread the second layer. To make it beautiful, our cake should be in the middle and we will spread the cream around and spread it up. With this cake, after it has been dipped in milk and left overnight in the cream, the taste will be exactly the same as the taste of cake. So when we don't have a oven or we haven't made a cake, this Ladyfingers cake is one of the very good substitutes. After spreading the second layer of cream, we have finished the cake and we will put all these boxes of cake in the fridge for at least 4 hours. It is best to leave it overnight to make the cake completely frozen. And then we will decorate it on top of the coconut cream. To decorate the cake and to add more flavor to the cake, especially more delicious, we can make a part of Ladyfingers with sugar to decorate on top of the cake. We will mix this sugar with both Ladyfingers and stir well. Then let it soak for about 15 minutes to make the sugar really soak the coconut. I will mix it really well. After that, I will soak it for about 15 minutes to make the sugar melt and soak the coconut. After 15 minutes, we will see that there is quite a lot of water in Europe like this. The sugar has almost melted, so we will bring the coconut with this sugar water to soak. I will need a non-stick pan or a non-stick pot to put all the coconut with sugar and sugar water in the pan. And we will soak it on a low heat, just soak and stir well. That is, we will turn on the heat at a low level and gently stir to make the water in the pan evaporate. Note that we will not burn it on a high heat because it will make the sugar burn and turn into caramel. There is a smell of burnt sugar and a smell of coconut smoke. When the water in the pan has evaporated and the sugar has transferred, it means we are done. I will put this coconut out and let it cool before using. The best thing about this coconut is that we will do it right before using because it won't last long. It will only last about 2-3 days, so as soon as the sugar cools, we will use it to decorate the cake. Thank you for watching.