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在1/4 cup sugar in ml這個產品中，有6篇Facebook貼文，粉絲數超過1萬的網紅Christian Yang (楊尚友)，也在其Facebook貼文中提到， Recipe: Cookies and Cream Molten Chocolate Pineapple Bun Yahoo Video: link in bio 要發明啲新食譜真係好好玩今次就真係整咗啲又好味有Original 嘅菠蘿包. 包你煮俾自己食就拍手掌🤩. 菠蘿包脆皮材料Cru...
　同時也有37部Youtube影片，追蹤數超過60萬的網紅Tasty Japan，也在其Youtube影片中提到，世界各国で生産されているとうもろこしを、それぞれの国の味付けでご紹介します！ 世界の屋台に行った気分になれる♪ お好みのものをぜひ、作ってみてくださいね！ とうもろこしレシピ4種 ■エローテ （メキシコ屋台風コーン） 3人分 材料： とうもろこし 3本 サラダ油 大さじ1 マヨネーズ 80g...

1/4 cup sugar in ml 在 Christian Yang (楊尚友) Facebook 的最讚貼文

Christian Yang (楊尚友) By Christian Yang (楊尚友)

2021-08-09 17:57:11 有 82 人按讚
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Recipe: Cookies and Cream Molten Chocolate Pineapple Bun

Yahoo Video: link in bio

要發明啲新食譜真係好好玩今次就真係整咗啲又好味有Original 嘅菠蘿包. 包你煮俾自己食就拍手掌🤩.

菠蘿包脆皮材料Crust:
含鹽奶油120g salted butter, room temperature
蛋黃2 egg yolks
糖150g sugar
麵粉120g flour
OREO 80g oreo cookies, processed
吉士粉5 tbsp custard powder
泡打粉1/2 tsp baking powder
水1 tsp water

蛋白2 egg whites, beaten for brushing

Molten Chocolate Cake for the centre
115g 黑朱古力Dark Chocolate (or any chocolate you like)
45g 牛油 Butter
¼ cup (25g) 糖粉 Icing sugar
2 tablespoons (15g) 朱古力粉 Unsweetened cocoa powder
2 雞蛋 eggs

For greasing the ramekins:
2 teaspoons 牛油 butter for greasing the ramekins
2 teaspoons 砂糖 caster sugar

Dough Ingredients:
Part 1 - Roux:
麵粉3 tbsp flour, 24g
奶1/4 cup milk, 60 ml
水1/4 cup water, 60 ml


Part 2 - 麵團材料Dough

麵粉2 1/2 cups flour, 325g
糖1/8-1/4 cup sugar, 25g-50g (depends how sweet you like your bread)
酵母2 tsp instant yeast, 7g (Christian 提供)
鹽1/2 tsp salt, 3g
雞蛋1 egg
奶1/2 cup room temp milk, 120 ml
牛油4 tbsp softened butter, diced, 56g
麵粉1/4 cup extra flour

Instructions:
Make the molten chocolate cake filling: In a bowl, melt the chocolate and butter (in the microwave, or gently in a pan or in a bowl over steam) cool slightly and then add the eggs and sifted icing sugar and cocoa powder.
Grease the ramekins and coat the inside with butter caster sugar.
Fill the ramekins to ½ full then wrap with cling film or aluminium foil. Bake in a 200C preheated oven for 8 minutes. Cool down and place in the freezer overnight.
For the dough, cook part 1 and mix well and set aside to cool.
Then make part 2, by mixing all the wet ingredients with the yeast, then mixing in the dry ingredients. Then mix in Part 1.
Knead and allow to rise for 1 hour.
Form into balls and place the chocolate in the centre and then allow to rise on a greased oven tray.
Make the crust by mixing all the ingredients together, form into a tube and wrap with cling film.
Then place in the fridge for 30 minutes.
Cut and the roll and then place on the dough balls, then brush with egg whites.
Preheat the oven at 180C
Bake for 18-20 minutes.
Serve hot!

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Christian Yang (楊尚友)

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Hong Kong - France - Mauritius
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1/4 cup sugar in ml 在 Resepi Mutiara HATI Facebook 的精選貼文

Resepi Mutiara HATI By Resepi Mutiara HATI

2020-10-30 15:55:21 有 2 人按讚
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Resepi Kuih Lapis Lembut Sukatan Cawan

Bahan-bahan

2 cawan tepung beras
1/2 cawan tepung gandum
1/2 cawan tepung jagung
1 cawan gula pasir
4 cawan santan (1 cawan santan pekat campurkan bersama 3 cawan air)
1/4 sudu teh garam
Sedikit pewarna merah dan perisa ros
Cara Menyediakan Kuih Lapis Sukatan Cawan

Langkah 1

Panaskan pengukus dan sediakan loyang berukuran 8 inci. Masukkan santan ke dalam periuk. Panaskan sebentar biar jadi suam-suam kuku. Tutup api.

Langkah 2

Masukkan tepung beras, tepung gandum, tepung jagung, gula dan garam ke dalam mangkuk. Masukkan santan. Gaul rata hingga tidak berbintil.

Langkah 3

Bahagikan adunan kepada 2 bahagian. (adunan ini menghasilkan lebih kurang 1200ml bater) bahagi kepada 600 ml +/- setiap satu. Warnakan satu bahagian dengan warna merah dan letakkan perisa ros.

Langkah 4

Masukkan loyang yang telah di sapu sedikit minyak ke dalam kukusan. Tuang 200 ml adunan tanpa warna ke dalam loyang. Kukus selama 5 minit dengan api kuat. setelah lapisan pertama masak, tuang 200ml adunan merah. Kukus lagi.

Langkah 5

Ulang proses hingga habis 6 lapisan dengan diakhiri dengan lapisan merah. Boleh tambah sedikit lagi pewarna merah untuk lapisan akhir agar warnanya lebih menyerlah.

Langkah 6

Setelah siap, sejukkan kuih lapis sebelum dipotong. Boleh dihidangkan..
Soft Layered Cake Recipe for Cup Measurements

Ingredients

2 cups of rice flour
1/2 cups of wheat flour
1/2 cups of corn flour
1 cups of sand sugar
4 cups of coconut milk (1 cups of thick coconut milk mixed with 3 cup of water)
1/4 teaspoon of salt
Some red dye and rose flavour
Ways to Prepare Cup Measurement Layer Cake

Step 1

Heat up the steamer and prepare 8 inch brass. Put coconut milk into the pot. Heat up for a while to become lukewarm. Close the fire.

Step 2

Put rice flour, wheat flour, corn flour, sugar and salt into a bowl. Insert coconut milk. Flat mix until unintentional.

Step 3

Divide the mix into 2 parts. (this mix produces approximately 1200 ml of battery) part to 600 ml +/- each. Color one piece in red and put the rose flavor.

Step 4

Put the brass that has been applied some oil into the kukusan. Pour 200 ml of colorless mix into the brass. Steamed for 5 minutes with strong fire. After the first layer of cooking, pour 200 ml of red mix. Steamed again.

Step 5

Repeat the process until 6 layers with a red layer. Can add a little more red dye to the final layer so that the color is more sparkling.

Step 6

After finishing, cool down the layered cake before cutting it. Can be served..Translated

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Resepi Mutiara HATI

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1/4 cup sugar in ml 在 วุ้นแฟนซี Facebook 的精選貼文

วุ้นแฟนซี By วุ้นแฟนซี

2020-09-23 18:21:24 有 9 人按讚
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#วุ้นแฟนซี สอนทำ#วุ้นกุหลาบปีใหม่ สวยๆด้วย#วุ้นกะทิ เป็น#วุ้นดอกไม้ ที่ทำง่ายๆ และทำขายได้ด้วย ใช้#พิมพ์ฟองดองดอกไม้ มาเป็นแม่พิมพ์ #วุ้นกะทิดอกไม้แฟนซี สร้างอาชีพ สามารถนำไปตกแต่งหน้าวุ้นเค้ก วุ้นคัพ จัดเลี้ยงตามงานต่างๆ หรืองานบุญก็ได้เช่นกันจ้า
ดูคลิปเต็มที่นี่>>https://youtu.be/pw-n7PVn0tA

สูตร วุ้นกะทิ
1.น้ำเปล่า 250 ml.
2.กะทิ 250 ml.
3.น้ำตาลทราย 80 กรัม
4.ผงวุ้น 1/2 ช้อนโต๊ะ
5.เกลือ 1/4 ช้อนชา

***ขอบคุณพิมพ์สวยๆ จากร้านคุณนวลปรางค์ ด้วยนะคะ ช่องทางติดต่อสั่งซื้อพิมพ์

Facebook fanpage : https://www.facebook.com/nunprangg/

Line Id: nuanprangg เบอร์โทร 081-6427519

********************************************************************
#วุ้นกุหลาบ
#วุ้นดอกไม้
#วุ้นกะทิดอกไม้แฟนซี
#วุ้นแฟนซี
#Jelly_Rose
#Fancy jelly teach how to make #beautiful new year rose jelly with #coconut milk jelly #flower jelly that can be made easily and sold by using #flower bubble print to be molded #coconut milk jelly. Fancy flowers can make a career. It can be decorated in front of jelly. Wun cup cakes. Catering at various events or merit events. It's fine too.
Watch the full clip here >> https://youtu.be/pw-n7PVn0tA

Coconut milk jelly recipe
1. Water 250 ml.
2. coconut milk 250 ml.
3. 80 grams of sugar
4. 1/2 Tbsp. Jelly powder
5. 1/4 teaspoon of salt

*** Thank you for the beautiful print from Khun Nuan Prang shop too. Contact to order and print.

Facebook fanpage: https://www.facebook.com/nunprangg/

Line Id: nuanprangg. Phone number 081-6427519

********************************************************************
#วุ้นกุหลาบ
#วุ้นดอกไม้
#วุ้นกะทิดอกไม้แฟนซี
#วุ้นแฟนซี
#Jelly_RoseTranslated

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วุ้นแฟนซี

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สอนทำวุ้นแฟนซี วุ้นกะทิ วุ้นผลไม้ ที่สามารถเข้าใจง่าย และสามารถทำขายเป็นอาชีพเสริม
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1/4 cup sugar in ml 在 Tasty Japan Youtube 的最佳解答

Tasty Japan By Tasty Japan

2021-08-01 16:00:02 有 5,291 人看過 有 177 人喜歡
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世界各国で生産されているとうもろこしを、それぞれの国の味付けでご紹介します！
世界の屋台に行った気分になれる♪
お好みのものをぜひ、作ってみてくださいね！

とうもろこしレシピ4種

■エローテ （メキシコ屋台風コーン）
3人分

材料：
とうもろこし 　3本
サラダ油　大さじ1
マヨネーズ　80g
サワークリーム　80g
ライム汁　1/2個分
チポトレパウダー　小さじ1
コテハチーズ　30g
パクチー　少々

作り方：
1. 沸騰させた湯にとうもろこしを入れ、3分茹でる。
2.サラダ油を入れたフライパンを中火で熱し、茹でたとうもろこしを入れる。前面に焼き色がつくまで焼き、皿に移す。
3. 小さめのボウルにマヨネーズ、サワークリーム、ライム汁を入れ、混ぜ合わせる。刷毛でとうもろこしにまんべんなく塗る。
4. チポトレパウダー、コテハチーズ、パクチーをトッピングしたら、完成！

■ブッタ （インド屋台風コーン）
3人分

材料：
とうもろこし 　3本
ギー（バターオイル）大さじ1
ライム　1/2個
チリパウダー　小さじ1
クミンパウダー　小さじ1/4
カイアンペッパー パウダー　小さじ1/4
ガラムマサラ　小さじ1/4
塩　小さじ1 1/2

作り方：
1. 沸騰させた湯にとうもろこしを入れ、3分茹でる。
2.ギーを入れたフライパンを中火で熱し、茹でたたとうもろこしを入れる。前面に焼き色がつくまで焼き、皿に移す。
3.とうもろこしにライム汁をまんべんなくかける。
4. 小さめのボウルにチリパウダー、クミンパウダー、カイアンペッパー パウダー、ガラムマサラ、塩を入れて混ぜ合わせる。とうもろこしに振りかけたら、完成！

■焼きとうもろこし （日本の屋台風コーン）
3人分

材料：
とうもろこし 　3本
サラダ油　大さじ1
しょうゆ　大さじ3
砂糖　大さじ1

作り方：
1. 沸騰させた湯にとうもろこしを入れ、3分茹でる。
2.サラダ油を入れたフライパンを中火で熱し、茹でたとうもろこしを入れる。前面に焼き色がつくまで焼く。
3. 小さめのボウルに醤油と砂糖を入れ、混ぜ合わせる。(2)に入れ、刷毛でとうもろこしに塗る。皿に移したら、完成！

■マカイ パカ（東アフリカ風コーンカレー）
3人分

材料：
とうもろこし 　3本
無塩バター　大さじ1
トマト（角切り）1個
セラーノペッパー（青唐辛子）1個
コリアンダーパウダー　小さじ1
グリーンチリパウダー　小さじ1
ターメリックパウダー　小さじ1/2
ココナッツミルク　800ml
レモン果汁　大さじ2
パクチー　少々

作り方：
1. 沸騰させた湯にとうもろこしを入れ、3分茹でる。まな板に移し、少し冷ます。
2. とうもろこしを4等分に切る。
3. 鍋にバターを入れる。溶けたらトマトを加え、柔らかくなるまで炒める。セラーノペッパー、コリアンダーパウダー、グリーンチリパウダー、 ターメリックパウダーを入れ、よく混ぜる。
4. ココナッツミルクを入れて煮る。とうもろこしとレモンを加えて混ぜる。
5. ボウルに注いでパクチーでトッピングしたら、完成！

---

Corn Recipes Around the World

■Elote (Mexican Street Corn)
for 3 servings

Ingredients:
3 ears corn, shucked
1 tablespoon canola oil
⅓ cup mayonnaise(80 g)
⅓ cup sour cream(80 g)
½ lime, juiced
1 teaspoon chipotle powder
¼ cup cotija cheese(30 g)
fresh cilantro, to taste

Preparation:
1. Blanch the corn in a large pot of boiling water for 3 minutes. Remove the corn from the pot.
2. Heat the canola oil in a medium pan over medium-high heat. Add the corn and cook, turning occasionally, until nicely browned on all sides. Transfer to a serving plate.
3. In a small bowl, combine the mayonnaise, sour cream, and lime juice. Brush all over the corn.
4. Sprinkle the corn with the chipotle powder, cotija cheese, and cilantro.
5. Enjoy!

■Street-Style Butta (India)
for 3 servings

Ingredients:
3 ears corn, shucked
1 tablespoon ghee
1 lime, halved crosswise
1 teaspoon chili powder
¼ teaspoon ground cumin
¼ teaspoon cayenne
¼ teaspoon garam masala
1 ½ teaspoons salt

Preparation:
1. Blanch the corn in a large pot of boiling water for 3 minutes. Remove the corn from the pot.
2. Heat the ghee in a medium pan over medium-high heat. Add the corn and cook, turning occasionally, until nicely browned on all sides. Transfer to a serving plate.
3. Squeeze the lime juice all over the corn.
4. In a small bowl, combine the chili powder, cumin, cayenne, garam masala, and salt. Sprinkle all over the corn.
5. Enjoy!

■Yaki Tomorokoshi (Japan)
for 3 servings
Ingredients:
3 ears corn, shucked
1 tablespoon canola oil
3 tablespoons soy sauce
1 tablespoon sugar

Preparation:

1. Blanch the corn in a large pot of boiling water for 3 minutes. Remove the corn from the pot.
2. Heat the canola oil in a medium pan over medium-high heat. Add the corn and cook, turning occasionally, until nicely browned on all sides.
3. In a small bowl, combine the soy sauce and sugar. Pour over the corn in the pan and brush over the corn until well coated. Transfer to a serving plate.
4. Enjoy!

■Makai Paka (East Africa)
for 3 servings

Ingredients:
3 ears corn, shucked
1 tablespoon unsalted butter
1 medium tomato, diced
1 serrano chile, minced
1 teaspoon ground coriander
1 teaspoon green chile
½ teaspoon ground turmeric
27 oz coconut milk(800 mL)
2 tablespoons lemon juice
1 bunch fresh cilantro, chopped

Preparation:
1. Blanch the corn in a large pot of boiling water for 3 minutes. Remove the corn from the pot.
2. Let the corn cool slightly, then slice crosswise into 2-inch (5 cm) pieces, about 4 per cob.
3. In a medium pot, melt the butter over medium heat. Add the tomato and cook until softened. Add the serrano chili, ground coriander, green chile powder, and turmeric and stir well.
4. Add the coconut milk and bring to a simmer. Add the corn and lemon juice and stir well.
5. Transfer the corn and sauce to a serving bowl and garnish with cilantro.
6. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

post-title
Tasty Japan

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「見て幸せ、作って楽しい」そんな”食”に関する動画をお届けする、Tasty日本版です！ FacebookやInstagramもよろしくお願いします? Facebook: https://www.facebook.com/buzzfeedtastyjapan/ Instagram: https://www.instagram.com/tastyjapan/ Twitter: https://twitter.com/TastyJapan LINE: bzfd.it/2ojdgRm 広告出稿のお問い合わせ先✉️：[email protected]
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1/4 cup sugar in ml 在 Rasaflix Youtube 的精選貼文

Rasaflix By Rasaflix

2021-02-07 12:00:02 有 4,976 人看過 有 86 人喜歡
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Biasa makan kek pandan biasa je kan. Haa apa kata cer try kek ni pula. Kombinasi kek pandan yang wangi dan gebu bersama rasa gula melaka dan swiss buttercream yang manis berlemak.. Memang sedap !

Resepi Kek Pandan Gula Melaka & Swiss Buttercream Frosting, Rugi Tak Cuba

//Bahasa Melayu
--------------------------------------------------------------------------------------------

Resepi Kek Pandan Gula Melaka & Swiss Buttercream Frosting


Bahan-bahan (Kek Pandan)

25o gm minyak bunga matahari

160 gm gula kastor

4 biji telur (Gred A)

1 sb esen vanila

300 gm tepung naik sendiri

1 sb serbuk penaik

75 ml santan

100 ml air pandan (5 helai daun pandan + 100ml air)

1 sk esen pandan

pewarna hijau (secukupnya)


Bahan-bahan (Sos Gula Melaka)

1/4 cwn air

100 gm gula melaka

1/4 cwn santan

1 helai daun pandan (disimpul)

1/2 sb tepung jagung


Bahan-bahan (Swiss Buttercream)

4 biji telur putih (Gred A)

120 gm gula kastor

370 gm mentega

1 sk esen vanila

2-3 sb sos gula merah


Cara memasak

1. Kek: Pukul minyak bunga matahari, telur dan gula kastor sehingga kembang serta kelihatan kuning pucat.

2. Masukkan esen vanila dan esen pandan. Kemudian, pukul lagi sehingga semua bahan sebati.

3. Ayakkan tepung naik sendiri dan serbuk penaik. Kacau sebati dengan menggunakan teknik kaup-balik.

4. Tuangkan santan dan air pandan ke dalam adunan. Kacau sehingga semua sebati dan tuangkan adunan ke dalam loyang yang telah dialaskan baking paper.

5. Bakar pada suhu 180°C selama 25-35 minit.

6. Keluarkan daripada oven dan sejukkan seketika.

7. Sos Gula Melaka: Dengan menggunakan suhu sederhana, masukkan gula melaka ke dalam periuk.

8. Masukkan daun pandan yang telah disimpulkan serta santan. Masak seketika sehingga gula larut.

9. Kacau sebati dan tuangkan tepung jagung. Kemudian, masak sehingga sos kelihatan pekat.

10. Swiss Buttercream: Panaskan gula dan telur putih ke dalam periuk.

11. Kemudian, pukul sehingga sedikit kembang lalu masukkan mentega.

12. Pukul kesemua bahan sehingga kembang. Akhir sekali, masukkan esen vanila dan sos gula merah.

Nak tahu lagi tentang resepi ini ?
Sertai Rasaflix di https://rasaflix.net


//English
--------------------------------------------------------------------------------------------

Pandan Palm Sugar Cake & Swiss Buttercream Frosting Recipe, Don't Miss It

Usually you eat a pandan chiffon cake, right? Why not you try to make this incredible cake. The combination of fluffy pandan cake with the taste of gula melaka and creamy swiss buttercream.. So delicious!

Pandan Palm Sugar Cake And Swiss Buttercream Frosting Recipe


Ingredients (Pandan Cake)

25o gm canola oil

160 gm castor sugar

4 nos eggs (grade A)

1 tbsp of vanilla essence

300 gm self-raising flour

1 tbsp of baking powder

75 ml coconut milk

100 ml pandan juice (5 strands pandan leaves+100 ml water)

1 tsp of pandan essence

Green food coloring (as needed)


Ingredients (Palm Sugar Sauce)

1/4 cup of water

100 gm palm sugar

1/4 cup of coconut milk

1 strand pandan leaves (knotted)

1/2 tbsp of cornflour


Ingredients (Swiss Buttercream)

4 nos eggs white (grade A)

120 gm castor sugar

370 gm butter

1 tsp of vanilla essence

2-3 tbsp of palm sugar sauces


Cooking methods

1. Cake: Beat canola oil, eggs, and castor sugar until fluffy and pale in color.

2. Add in vanilla essence and pandan essence. Then, beat until well-combined.

3. Sieve self-raising flour and baking powder. Then, mix everything using the folding method.

4. Pour in coconut milk and pandan juice into the batter. Mix all well and pour the batter into cake mold that has been layered with baking paper.

5. Bake at 180°C for 25-35 minutes.

6. Remove from the oven and chill the cake for while.

7. Palm Sauce: While using medium heat, put palm sugar into the pot.

8. Put knotted pandan leaves and coconut milk together. Cook until palm sugar dissolve.

9. Mix all well and add in cornflour. Then, cook until thicken.

10. Swiss Buttercream: Heat up sugar and egg white into the pot.

11. Then, beat the solution until becomes slightly fluffy and add in butter.

12. Beat all ingredients. Lastly, add in essence vanilla and palm sugar sauce.

13. Beat all well and put 1/3 of swiss buttercream into piping beg.

14. Then, slice the cake into three layers and layer each of it with swiss buttercream.

15. Pipe swiss buttercream around and on top of the cake and drizzles it with palm sugar sauce around the cake.

16. Sprinkle dessicated coconut flakes and green sugar in the middle on top of the cake surface.

17. Pandan Palm Sugar Cake with Swiss Buttercream Frosting is ready to be served.

Nak resepi lagi?
Sertai Rasaflix di https://rasaflix.net

#resepirasaflix #kekpandangulamelaka #pandanpalmsugarcake #swissbuttercream #swissmeringuebuttercream #swissbuttercreamfrosting #pandan #gulamelaka #kekmanis #kektigalayer #resepikek #resepisimple #resepimudah #easy #resepi #recipe
#kisahdunia #rasaflix
#mr_lovva #nntaca #kdboom

post-title
Rasaflix

About author
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1/4 cup sugar in ml 在 Rasaflix Youtube 的最讚貼文

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2020-10-19 12:00:34 有 36,418 人看過 有 520 人喜歡
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Yummynya tengok kek pandan ni..teksturnya yang licin ni memang menarik betul..rasa lembut dan lemak berkrim pula memang sedap la kalau dimakan waktu sejuk-sejuk..nak buat pun tak susah tau ??

Resepi Kek Lapis Kastad Pandan Gebu | Soft Custard Pandan Layer Cake Recipe

//Bahasa Melayu
--------------------------------------------------------------------------------------------

Bahan-bahan (Adunan Pandan)

4 kuning telur

1/4 cwn gula kastor

1/4 cwn minyak jagung

1/4 cwn pes pandan + sedikit air

1 1/4 cwn tepung naik sendiri

1 sk serbuk penaik


Bahan-bahan (Adunan Telur)

4 putih telur

1/4 sk serbuk tartar


Bahan-bahan (Adunan Kastad)

400 ml santan

200 gm pes pandan + sedikit air

600 ml air

1/2 cwn gula kastor

10 gm serbuk agar-agar

100 gm tepung jagung

1 sk garam

1 sk pewarna hijau


Cara memasak

1. KEK PANDAN: Campurkan telur kuning bersama gula kastor. Kacau campuran menggunakan pemukul telur sehingga gula larut.

2. Tambahkan pes pandan, minyak jagung, tepung naik sendiri sedikit demi sedikit dan serbuk penaik. Kacau rata dan ketepikan.

3. Pukul putih telur hingga berbuih kecil dan masukkan serbuk tartar. Teruskan memukul sehingga soft peak.

4. Masukkan campuran putih telur dan serbuk tartar yang telah dipukul sedikit demi sedikit ke dalam adunan kek. Gaul perlahan hingga sebati dengan menggunakan teknik kaup balik.

5. Tuangkan adunan ke dalam loyang bulat bersaiz 7 inci yang beralaskan baking paper.

6. Panaskan ketuhar pada suhu 170°C. Bakar selama 25-30 minit.

7. Biarkan kek sejuk dan potong kepada dua lapisan.

8. ADUNAN KASTAD: Satukan kesemua bahan dan kacau sebati.

9. Masak adunan menggunakan api perlahan sehingga pekat.

10. Apabila adunan kelihatan berkilat, tutupkan api dan ketepikan.

11. KEK LAPIS PANDAN: Tuangkan adunan kastad ke dalam loyang dan ratakan menggunakan spatula.

12. Kemudian, lapiskan kek di atasnya dan tambahkan satu lagi lapisan adunan kastad. Ulang langkah yang sama pada lapisan kek kedua.

13. Biarkan kek di dalam peti sejuk selama 3-4 jam sebelum dihidangkan.

14. Hiaskan kek dengan serbuk kelapa kering dan hirisan daun pandan.


//English
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Ingredients (Pandan Mixture)

4 egg yolks

1/4 cup of castor sugar

1/4 cup of corn oil

1/4 cup of pandan paste + bit of water

1 1/4 cups of self-raising flour

1 tsp of baking powder


Ingredients (Egg Mixture)

4 egg whites

1/4 tsp of tartar powder


Ingredients (Custard Mixture)

400 ml coconut milk

200 gm pandan paste + bit of water

600 ml water

1/2 cup of castor sugar

10 gm jelly powder (agar-agar)

100 gm corn flour

1 tsp of salt

1 tsp of green food coloring


Cooking methods

1. PANDAN CAKE: Mix egg yolks with sugar. Stir them using a whisk until the sugar is dissolved.

2. Then, add in pandan paste, corn oil, self-raising flour bit by bit and baking powder. Stir them well and set aside.

3. Beat egg whites forming small bubbles and add in tartar powder. Continue to beat until soft peak.

4. Add in beaten egg white and tartar powder into cake batter bit by bit. Slowly fold them using folding-technique until well combined.

5. Pour the batter into a 7-inch round baking pan lined with baking paper.

6. Preheat the oven at 170°C. Bake for 25-30 minutes.

7. Let it cool and cut into 2 layers.

8. CUSTARD MIXTURE: Combine all ingredients and stir well.

9. Cook over low heat until thicken.

10. When the custard appears shiny, turn off the heat and set aside.

11. PANDAN LAYER CAKE: Pour custard mixture into a baking pan and smoothen using spatula.

12. Then, place a layer of cake over it and add in one more custard mixture layer. Repeat the same steps on second layer cake.

13. Chill the cake inside the refrigerator for 3-4 hours before serve. 

14. Decorate the cake with dried coconut flakes and sliced pandan leaves.


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