Pepe Pandan Layer Cake Recipe

Pepe cake is a sweet chewy snack typical of the Betawi people. This layer cake is made from sago and has an attractive appearance because of the colors. It tastes delicious because of the combination of the savory coconut milk, the sweetness of sugar, and the fragrant aroma of pandan. To make this cake really takes skill and patience. But by following our recipe and applying the tips in this recipe, your homemade pepe cake is guaranteed to be legit, chewy, dense, and delicious.

Ingredients

• Tapioca flour - 200 grams
• Medium protein flour - 30 grams
• Sugar - 130 grams
• Salt - 1 tsp
• Vanilla powder - a little
• Instant coconut milk - 120 ml
• Water - 480 ml
• Pandan paste - 1 tsp
• Sweetened condensed milk - 1 tbsp
• Buy ingredients and cooking utensils

Plans

• Mix all solid ingredients in a bowl (except water, coconut milk, sweetened condensed milk and pandan paste) and mix well.
• Mix water with instant coconut milk and sweetened condensed milk. Stir well.
• Pour the coconut milk little by little into the container containing the flour mixture while stirring using a whisk until smooth, smooth and not lumpy. Add pandan paste and stir again until smooth. Strain the dough, set aside.
• Heat the steamer over medium heat until it gets very steamy. Grease a 20x10x7 cm square tin with cooking oil. Pour about 100 ml of the mixture, then place it in the steamer and steam for 7 minutes.
• Open the steamer, pour the dough again with the same amount. Then steam again for 7 minutes. Repeat until the dough runs out. In the last layer, steam for 15 minutes so that it cooks evenly.
• When finished, cool to room temperature until the heat is completely gone. Cut the pepe layer.
• 1. For a neat cut, use a knife made of plastic or a sharp knife covered with plastic.

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