Black Glutinous Pandan Butter Cake

Material A

• 140 gr butter
• 135 gr margarine
• 60 g thick sweet
• 70 g powdered sugar

Material B

• 11 egg yolks
• Vanilla Extract

Material C

• 6 egg whites
• 125 gr sugar
• 1 g salt

For Pandan Dough

• 150 gr low protein flour
• 3 tablespoons pandan suji
• 1/2 tsp pandan paste

For Black Glutinous Dough

• 70 gr low protein flour
• 80 gr black glutinous rice flour
• 4 gr charcoal powder or black dye

How to make

• 1. Beat butter, sweetened condensed milk, and sugar until fluffy and white.
• 2. Beat with a whisk the egg yolks and vanilla, add to the butter mixture, stir with a whisk until evenly distributed (first the dough doesn't look like it wants to mix, just stir it for a while too). Set aside.
• 3. Beat egg whites until foamy, add salt and sugar gradually until soft peaks (can be helped with lime juice).
• 4. Enter the beaten egg whites into the egg yolk mixture, in 3 stages, mix well. Divide into 2 equal parts.
• 5. 1 part add ingredients for pandan dough, 1 part add ingredients for black sticky rice dough. Stir well with a whisk to make it easy (don't overmix), the dough is thick.
• 6. Pour alternately on a baking sheet that has been greased with a baking sheet, store on a baking sheet that is lined with a damp cloth, bake at 170°C for 10 minutes, 160°C for 10 minutes and then 150°C for 70 minutes. Do a toothpick test. Lift, let warm, remove from pan.

Location:

Share :