Material A:
300 ml thick coconut milk
3 pandan leaf lbr is knotted
1 tsp salt
10 lbr orange leaves
Material B:
100 gr flour sago farm
150 gr flour blue triangle
1 bks fermipan
1/2 teaspoon vanilla powder
Material C:
10 btr egg yolks, shake off
350 gr sugar
Material D:
100 gr margarine, melted
25 ml juice of suji / pandan leaves
How to make :
Boil ingredients A to boil, stirring constantly so that the coconut milk is not broken. After boiling, turn off the stove, keep stirring the coconut milk together. Strain the coconut milk and let it warm. Mix all ingredients B, mix well. Add A's warm material. Stir well until smooth with whisker. Cover the dough with a napkin, leave for 20 minutes. There will be active yeast foam. First discard the foam by scooping it. Enter the ingredients C, enter sugar, stir well and then egg one by one, stir until well blended. Enter the material D - liquid margarine, stir well and then water the leaves of suji, mix well. Cover the dough, set aside again for one hour. Preheat oven and baking first +/- 15 minutes. After one hour pour the dough on the heated baking pan, insert it into the oven with the door slightly ajar. Bake the first 40 minutes until the foam comes out. After the new foam is closed, close the oven door. Then bake again +/- 20 minutes. Wait for the new cold to remove from the baking sheet