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2. Grease a baking sheet with margarine and sprinkle with flour.
3. Beat butter, margarine and powdered sugar until pale white and smooth.
4. Add the egg yolks one by one. Beat again until smooth.
5. Add pandan paste, beat until evenly distributed
6. Lower the mixer speed to the lowest speed. Enter the flour & milk powder (which has been sifted) into the mixture, beat until just blended (can be stirred using a spatula). Turn off the mixer. Set aside.
7. Beat egg whites until stiff peaks
8. Enter into the egg yolk mixture gradually 3 times. Mix well using a spatula with a back-stirring technique.
9. Take 1/3 of the dough, add cocoa powder and powdered paste. Stir well.
10. Pour the mixture of white and chocolate into the pan alternately. Make a pattern using a fork
11. Bake in the oven for 40 minutes or until cooked (depending on your oven). Do a skewer test
Remove and remove from pan. After room temperature, cut into pieces and ready to serve.
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