a website that collects, searches, creates, and shares thousands of Indonesian home-cooked recipes every day. Daily cooking just got easier and more fun!
Thick coconut milk, mix 250 ml of instant coconut milk with 350 ml of water - 600 ml
Pandan leaves - 10 pieces
Suji leaves - 5 pieces
Butter - 30 grams
Purchase ingredients and cooking utensils
Plans
Blend coconut milk, pandan leaves, and suji leaves, then strain.
Cook the coconut milk solution over low heat while continuing to stir until it boils.
Add butter. Stir until butter melts. Remove and let cool. Set aside.
In a bowl, beat the sugar and eggs on low speed until the sugar is dissolved.
Add the flour to the above mixture. Mix well.
Pour in the cold coconut milk solution. Stir until smooth, smooth, and not lumpy. Strain the dough if necessary.
Prepare a mold / baking sheet that has been greased and dusted with flour. Pour the batter into the pan.
Bake at 170°C for 60 minutes until cooked and the edges of the cake look brown. Remove from oven and let cool. Remove the cake from the tin and cut into pieces.
Ready to be served.
1. Since this cake is not a puffy cake like sponge cake, then beat the eggs and sugar until they are well mixed. It doesn't need to be thick and fluffy.
Post a Comment for "Koja Sponge Recipe"