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Ogura Pandan Cake

ogura pandan cake

Material 1

  • 85 grams of low protein flour
  • 5 egg yolks
  • 1 whole egg
  • 65 grams thick coconut milk
  • 15 grams of whole milk
  • 40 grams of vegetable oil (me: soya oil)
  • 1 tsp pandan paste
  • 1 tbsp poppy seeds

Material 2

  • 5 egg whites
  • 1 tsp lemon juice
  • 85 grams of sugar

How to Make Ogura Pandan Cake

  • Mix ingredients 1 except flour, poppy seeds and pandan paste, beat using a whisk until well blended, then add flour, stir, add poppy seeds and pandan paste mix well, set aside
  • Mixer with high speed ingredients 2 until soft peak
  • Prepare a baking sheet that has been lined with baking paper, including the sides and preheat the oven to 170C for 5 minutes.
  • Pour the batter into the tin, tap it, then place the tin on top of the container (a larger pan that has been filled with 1.5cm of water) or known as the "au bain marie" / hot water bath technique.
  • Bake for 40-45 minutes temperature 170C fire up and down
  • When it's cooked, remove from the oven, rest, cut into pieces and serve

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