Thursday, 2 July 2015
2 tbsp pandan juice
250 gms flour
1 tsp baking powder
1 tsp ovalette
Method: Sieve the flour and baking powder together.
Beat eggs, ovalette and sugar till white and fluffy.
Mix in the coconut milk, pandan juice and slowly add in the flour.
Pour mixture into the moulds and steam for 10 mins.
Remove from mould after 5 mins.
Topping: 200gms white coconut
1 tbsp cornflour
1/4 tsp salt
Steam the coconut for 5 mins and let it cool.
Add in the salt and cornflour.
Pressed tightly into Chiffon moulds and leave aside for later use.