Put baking paper in the 6-inch cake mold, prepare the steamer and boiling water, and beat the eggs at a high speed until foam, then add sugar in portions and beat until white.
Beat it until the cream's dripping time is less than 3 seconds, switch to slow speed for 5 minutes until smooth, then sieve into low-gluten flour and add baking powder 3 times, mix until no powder particles.
Add corn oil and coconut milk slowly and mix it well, then divide the batter into 3 parts and keep one part. Then, one part added to material B and one part added to material C.
Next, spread a spoonful of the original taste batter and flatten it as a layer in the mold, steam for 5 to 6 minutes on high heat, and then pour into the coffee batter. Steam the batter for 5 to 6 minutes and finally pour the cocoa batter for 5 to 6 minutes.
Repeat the steps for the remaining batter, the layers can be distributed according to your preference, as long as you steam in the last layer for 10-15 minutes!
