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Only one egg recipe, these mini cakes are moist and soft with sweet nice pandan aroma. Enjoy them as treat with a cup of tea or as a simple dessert.
Ingredients 材料:
Serving Size 份量 : 13 x Cupcake mold (50mm x 23mm)
60 ml (1/4 cup) pandan coconut milk 班兰椰浆
15 ml (1 Tbsp) vegetable oil 食用菜油
70 g (½ cup) all-purpose flour 中筋面粉
7.5 g (1 Tbsp) cornstarch 玉米淀粉
1/2 tsp baking powder(optional) 泡打粉(可以不加)
1 egg (size L, room temperature) 鸡蛋(L号,室温)
50 g (4 Tbsp) fine granulated sugar 细砂糖
30 g (1/3 cup) grated coconut 白椰丝
A pinch of salt 少许盐
1 tsp cornstarch 玉米淀粉
✿ About Pandan Leaf:
- Pandan leaves (screwpine) have a naturally sweet taste and soft aroma.
- More info from Wikipedia: en.wikipedia.org/wiki/Pandanu...
✿ Where to Buy Pandan Leaves:
- In Malaysia, you can get it from wet market or supermarket.
- In other countries, fresh, frozen, or dried Pandan leaves can be purchased from some Asian food stores, as well as online.
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