Grilled pork

Directions

1. Use 350g of tapioca starch, 60g of rice flour, 100g of sugar, 400ml of coconut milk, 1 teaspoon of vanilla extract, and 200ml of warm water in a large glass bowl. ≈ 3 min
2. Mix well, then let it rest for 15 minutes. ⏱ 15 min
3. Next, sift the mixture to achieve a smooth texture. ≈ 2 min
4. Mix 30g of gac powder with 20ml of warm water, and stir well. ≈ 4 min
5. Next, add the filtered gac powder mixture to 200ml of pre-prepared plain flour. ≈ 3 min
6. Thoroughly mix to obtain a smooth dough. ≈ 4 min
7. Place the pot on the stove, and when the water boils, add the molds. ≈ 3 min
8. Lightly grease the inside of the molds to prevent the dough from sticking. ≈ 3 min
9. Pour each mold, pour approximately 250 ml of batter, and bake for about 10 minutes, until the batter is set. ⏱ 10 min
10. Next, add thin slices of sweet potato. ≈ 3 min
11. Once the dough has set, pour more white dough on top. ≈ 3 min
12. Repeat this process until all the dough and sweet potatoes have been used. ≈ 3 min
13. Once the dough is ready, add the guava puree. ≈ 3 min
14. Close the container and steam for 10 minutes. ⏱ 10 min
15. Check for doneness by inserting a toothpick into the center of the dough. ≈ 3 min
16. If the toothpick comes out clean, the dough is ready. ≈ 3 min
17. Once cooked, remove the dough and allow it to cool. ⏱ ≈ 20 min
18. Next, cut the grilled pork into pieces of the desired size. ⏱ ≈ 10 min