Khau kim sa cake is loved by many people for its delicious, rich flavor of salted egg filling. Accordingly, housewives can refer to a special version of kim sa cake with a red flag with a yellow star on the occasion of the 80th anniversary of National Day on September 2.
For the ingredients for making the cake crust, housewives need to prepare 300gr of flour for making the cake; 5gr of dried enzyme; 50gr of sugar; 150ml of unsweetened fresh milk; 10ml of cooking oil; gel-red food coloring.
For the kimchi filling, you will need 5 - 6 salted egg yolks; 50gr unsalted butter; 50gr sugar; 50ml unsweetened fresh milk; 15gr skim milk powder (or custard powder); 2 - 3 grated beef cheese pills...
Next, fill the kim sa bag with steamed egg yolks, then use a really light spoon. Melt the unsalted butter, add sugar, fresh milk, starch and cheese and stir well over low heat until thickened, then add the salted egg yolk and continue mixing well.
Let the mixture cool down, wash into small balls (weighing about 15gr/ball), wrap with a food wrap and put in the refrigerator ice for at least 4 hours or leave overnight to harden the part.
5gr infused formwork with 50ml warm fresh milk (about 35 - 40°C) and 10gr sugar. Let it rest for 5 - 10 minutes to bloom like crab sticks. Mix 300gr of flour with the remaining sugar. Create a hole in the middle of the bowl, slowly pour in the activated fermentation mixture and the remaining fresh milk.
Commission for about 15 - 20 minutes until the pulp is smooth, elastic and not sticking to the hands. Divide the flour into two parts. A small portion (about 75gr) remains white. A larger part (about 225gr) adds red food to the fillers until the flour is bright red.
Spread a thin layer of cooking oil around the bowl, add the red powder and steep in a warm place for about 60 minutes until the powder thickens twice as much.
After the flour has blown, continue to stuff for about 2 - 3 minutes to remove the gas. Take the white powder, roll it thinly, use a mold to cut into a 5-pointed star shape.
Divide the red powder into equal pieces (about 50gr/plot). Scaffold each red powder into a round shape. Put the sugar content in the middle and roll it.
Apply a little water to the surface of the cake, then gently place each cut yellow star in the center and press gently to stick tightly. Stack the bags on small square pieces of candle paper, place in a steamer and cook for about 20 - 30 minutes.
Prepare a steamer, boil water before steaming the cake for about 10 - 15 minutes. Note that you should not open the pot lid during the steaming process so that the cake does not stick. When the cake is cooked, remove and enjoy while it is still hot.
