Most cake recipes using measures of dough that much, and the result will look bigger. Now we'll try a new one, I named, "Layer Pandan Custard Mini Cakes, with user-friendly technique.

This cake, finishing later sprinkled with grated dried coconut.

This cake must sponge and soft, then the combined results so perfectly with custard layer is smooth and soft. Creamy coconut milk makes the taste more savory.

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• Well, the first step should be a pan size 6. And even better if there is size 7. Or one of them.

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Immediately, we will first make pandan cake first.

Provide:

• 2 eggs (grade A)
• 1/2 cup powdered sugar
• 1 large spoon ovalette
• 1 small scoop of coconut pandan paste
• 1 small scoop of green dye
• Mix it all to dark green light turns green, until the dough becomes sponge
• Sift 1/2 cup whole wheat flour
• +1/2 small spoon baking powder
• +1/2 small spoon of baking soda
• +1/2 small spoon cream off tartar
• OK. If it sifter, enter little by little into the dough.
• Mix briefly, then turn off the mixer

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Put 4 big spoons of cooking oil

• OK. Stir rapidly

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• Enter into the baking pan that has been lined with baking paper on the surface of the cake, wrapping plastic lid, heat the steamer and steam 25 to 30 minutes over high heat.
• Or combustion temperature of 170 times 35 minutes, adjust the oven respectively.

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• If it is cooked, take the cake, place it upside down

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Meanwhile, we provide custard, all ingredients below, are brought together the one former:

• 1/2 cup powdered sugar
• 5 large spoon flour white or green
• 1 + 1/2 big spoon of powdered gelatin
• 1 small scoop of coconut pandan paste
• 1 small scoop of green dye

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• 2 cups fresh milk
• 1 cup thick coconut milk

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• Merge all of them into dough

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• Whisk slowly

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• Strain and drain into a frying pan

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• OK. Go slow flames only, and use a whisk stir. If you are already visible, creamy, turn off the heat.

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• Soak the pan, if there was pan size 7, is better. if using size 6, shall have to cut some sponge cake before, because it feared not fit later on when putting custard.

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• Put the cake that has been cut open in the beginning, and use a spoon to pour on the cake, spread a little, use a finger.
• After that, now skewer the cake using a fork, so that later custard in pastry attached.

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• Pour onto the surface of the cake with custard before, put the cake and repeated this step

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• OK. It is finished, cool the 4-hour, and let the cake really hard. Eject from refrigerators, paste on the edges, loosen edges of cake with their hands, and turning while tap-tap slightly behind the pan, and remove the cake.
• Please sprinkle with grated dried coconut.
• Enjoy it!

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