Lapis Indian 2 Flavors
Brown Sugar Coating Ingredients
- Baking Pan 18x18x7cm
- 450 ml coconut milk of medium thickness, cook until boiling & cool
- 11/2 tsp Salt
- 1 pandan leaf
- –
- 185 gr brown sugar, finely comb
- 3 eggs
- 85 ml Sweetened Condensed Milk
- 85 gr Hunkwe Flour
Pandan Layer
- 450 ml medium thickness coconut milk
- 11/2 tsp Salt
- 1 pandan leaf
- –
- 150 gr sugar
- 85 gr Hungwe flour
- 3 eggs
- 80 ml Sweetened Condensed Milk
- 50 ml pandan juice precipitate (or can be replaced with pandan paste)
Step
- Prepare the preheated dressing / steamer, put the baking sheet in it too, grease the pan with a little vegetable oil, or if you want you can put a plastic mat (if you don't like it, you can don't use it) use a large stove fire, so that there is a lot of steam, the result it's also good, before pouring the dough into the pan, you should stir it first, because the flour will settle under
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- **** For brown sugar icing
- 1. Enter coconut milk, salt, pandan leaves, then cook until it boils, remove from heat
- 2. Put in a container, brown sugar, eggs, mix well, add hunkwe flour, liquid milk, stir then pour coconut milk, mix well
- 3. Strain the dough, pour about 125 ml per layer, the steaming time for each layer is 10-15 minutes
- 4. Do it until all the brown sugar dough is HBs
- ———————
- *****For Pandan Layer
- Do the same thing as in the video and like the steps when steaming brown sugar
- After all is done, let the layer of india cool until it is really cold and set, don't take it out of the tin while the cake is still warm
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