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1. Beat margarine and powdered sugar until pale and fluffy, then add the egg yolks one by one, set aside.
2. Beat the meringue ingredients with a mixer on medium speed until soft peak, then mix the meringue ingredients into the margarine mixture in 3 stages, just stir with a spatula.
3. Divide the dough equally. Enter each mixture of black sticky rice and pandan mixture ingredients into the margarine mixture. Stir until smooth, just use a spatula
4. Pour the dough into a baking dish (greased with margarine) to make a motif according to taste.
5. Preheat the oven to 200 C, then bake the cake with a temperature of 175 C on top and bottom for 10 minutes, lowering 150⁰C for 30-35 minutes.
6. Test with a skewer, if it is cooked, immediately remove it from the oven, wait for about 2 minutes, then remove it from the pan, let it cool.
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