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Making The Perfect Afternoon Snack: Puteri Ayu Pandan

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A common sight at any Ramadan bazaar, these sweet mini pandan sponge cakes are made with fragrant pandan-infused batter. They are then steamed in moulds – similar to a bundt cake mould – with grated coconut pressed at the bottom. The final product? A fluffy little snow-capped sponge cake, bite-sized and perfect for snacking. The best part about this recipe is that it uses fresh ingredients, but it’s still easy to execute!

This recipe makes 10 – 12 little cakes.

This recipe uses the KENWOOD Titanium Mixer.

 

INGREDIENTS

200 gram caster sugar

2 whole eggs

1 tbsp sp ovalette (a kind of stabilizer for sponge cakes)

60 ml evaporated milk

125 ml coconut cream

62 ml pandan extract

200 gram super fine flour

30 gram finely grated coconut

 

METHOD

1. Place whole eggs, ovalette and caster sugar in a bowl attached to a KENWOOD mixer. Fix with a whisk attachment.

2. Whisk at high speed until thick. Change the attachment to a K-Beatar, add in evaporated milk, coconut cream, pandan extract and super fine flour. Mix at low speed until well combined.

3. Prepare 12 molds by lightly oil the cavity and fill with 1 1/2 tsp of grated coconut. Then pour the batter to 3/4 full, place the molds into a hot steamer and steam for 20 minutes. 4. Allow to cool before serving.

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