Ingredients:
3 eggs chicken eggs
100ml thick coconut milk
50ml pandan leaf extract (from 4 pandan leaves)
4 tablespoons granulated sugar
1/2 teaspoon salt
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How to make:
- Shake off the chicken eggs and add the sugar and salt. Stir until the sugar is not mixed until fluffy.
- Enter the thick coconut milk stir well. Then add the pandan leaves and stir until everything is mixed. Remember not to expand.
- Heat the lid closed steaming cloth. Prepare a small container and then pour the dough in the container do not be too full. Steam approximately 15 minutes do not forget to stick with a stick to see srikayo already cooked or not.
- When ripe, raise srikayo and turn off the heat. Serve cold srikayo Palembang. Enjoy.
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The result is 10bh of a small container.
