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
• ———————
• **** 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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