Ingredients :
- 3 duck eggs
- 280 gr wheat flour
- 120 gr granulated sugar (or to suit one's taste)
- 400 ml thick coconut milk
- 2 tbsp margarine (melted)
- 1/2 tsp vanilla powder
- 1/4 tsp salt
- 1 pandan leaves, thinly sliced for sprinkling
Method :
- Prepare the oven, use a moderate temperature (± 160’C) using top and bottom heat. Grease baking pan with margarine --- Cover with baking paper if necessary, set aside.
- Beat eggs and sugar until the sugar dissolved slightly.
- Add the coconut milk, stir using a spatula until blended. Add flour gradually, stirring gently and make sure that there are no lumps of flour.
- Add the melted margarine, stir again until blended. Do not forget, vanilla powder and salt.
- Pour batter into a round baking dish, sprinkle sliced pandan leaves.
- Bake in oven until cooked and looking crusty (45-60 minutes), test with a skewer stick and if a stick is still wet then continue baking.
- When removed from the oven, the cake will look a little bumpy, but it will deflate by itself to a uniform surface when starting to cool and set.
- When the cake has cooled, cut to taste (the cake will be sticky if cut while still hot), and ready to be served with coffee or tea.
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