Pandan Ombre Steamed Sponge

Material A

• 5 pcs Eggs
• 250 gr granulated sugar
• 1 tbsp Emulsifier (sy, 10gr Ovalet)

Ingredients B (Mix Sift)

• 220 gr Low Protein Flour (blue key)
• 30 gr cornstarch
• 1/4 tsp Vanilla Powder
• Pinch of Salt

Ingredient C (mix well)

• 120 ml Instant Coconut Milk
• 50 ml Water
• 100 ml Vegetable Oil (sy, canolla)
• Pandan paste to taste

Toppings (adjust to taste)

• Butter Cream
• Cheddar Cheese, grated

How to make

• 1. Prepare a baking sheet uk. 20×20, line with baking paper and the sides are lightly greased with oil or margarine
• 2. Heat the steamer until the water boils. Cover the steamer cover with a clean cloth, so that water does not drip onto the dough
• 3. Beat with a mixer on high speed ingredients A until white and trailing thick.
• 4. Add ingredients B and C gradually and alternately. Start with flour and end with flour. Beat with a mixer on medium speed until well blended
• 5. Divide the dough into 4 parts, each add:
• – 1/8 tsp Pandan paste and 1/2 tsp flour
• – 1/4 tsp pandan paste and 1/2 tsp flour
• – 1/2 tsp pandan paste and 1/2 tsp flour
• – 1 tsp Pandan paste and 1/2 tsp flour
• (Color level can be adjusted to taste). Mix each dough again until well blended, put it in a piping bag (to make it easier to spread the dough)
• 6. Pour into the pan starting from the darkest color. Steam the dough for 8 minutes (over medium heat tends to be low, so that the surface is not wavy)
• 7. Lift the pan, spray the dough that is darker in color. Kick the pan, steam again for 8 minutes. Do this until the last layer of dough. For the last layer steam for 15 minutes (sy, 20 minutes). Lift
• 8. Once cool, remove from the pan. Top with buttercream and grated cheddar cheese. Cut & serve.

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