Ingredients :
- pandan sponge cake
- brown sugar
- coconut cream
- klepon
Pandan Sponge Cake
Ingredients :
1 pack of LOTUS BIANCA SPONGE CAKE PANDAN
300 gr whole egg
150 gr melted butter
How to make :
- Do the steps like in the LOTUS BIANCA SPONGE CAKE PANDAN package
- Divide the dough into 4 pieces. Pour into a 16 cm tin
- Bake at 180 degrees for 25 minutes
BROWN SUGAR UNTI
Ingredients :
200 gr grated young coconut
100 gr palm sugar comb
50 gr water
Pandan leaves
pinch of salt Garam
How to make :
- Roast young coconut until half dry
- Boil palm sugar, pandan leaves, salt and water until dissolved and boiling. Pour into the roasted coconut
- Continue to roast the coconut until it's almost dry
COCONUT CREAM
Material :
300 gr non-dairy whipped cream
1 pack of coconut milk
pinch of salt Garam
Vanilla extract
How to make:
- Whisk the non-dairy whipped cream until 3/4 flower
- Enter the coconut milk powder, salt and vanilla extract. Beat again until stiff
- Take 100 gr cream leave it white. For the rest, add pandan paste and mix well
Assembly :
- Arrange 1 piece of cake on the cake tray. Brush white cream then sprinkle unti
- Work until all cakes are done
- Cover cake with green cream
- Give klepon topping according to taste
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