Serving home recipes that are easy for everyone to make and ingredients that are easily available. Inspires cooking enthusiasts. homemade food is a topic which can be of general interest, as well as especially relevant in the current day and age where people value convenience over quality when it comes to their diet choices. Home cooking has been largely replaced by eating out or buying pre-prepared foods, but there is a growing number of people who want to try this more traditional form of cook
130 gr fine granulated sugar (I blended it dry, you can add more if you like it sweet)
4 eggs, separated by yolk and white
3 tablespoons sugar to beat with egg whites
180 gr medium protein flour
30 gr instant dry coconut
50 gr instant coconut milk + 2 tbsp thick pandan juice
1/3 tsp cream of tar or can be replaced with 2 tsp lime juice/ 2-3 drops of vinegar
Method
Beat margarine and sugar until pale and creamy.
Add the egg yolks one at a time, beating until thoroughly combined.
Lower the mixer speed to the lowest speed, add the flour little by little alternately with the coconut milk until well blended.
Add the dry coconut, beat until well blended. Turn off the mixer.
In another bowl, beat egg whites and 3 tablespoons sugar until foamy, add cream of tar/lime juice/vinegar, beat until soft peaks.
Mix the egg whites into the egg yolk mixture little by little while stirring until blended.
Pour the dough into a baking sheet that has been smeared with margarine and lightly sprinkled with flour (me tulban 20 cm) .
Flatten then tap a few times to release air bubbles in the dough. Bake on medium heat until the cake is cooked. Remove from the pan, let it cool, ready to cut into pieces and serve.
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