Continue this pattern until all batter is gone. Open up the lid and give it a quick wipe down on the inside.If there are bubbles, you can scoop them away with a spoon (purely for aesthetics) or leave them be. Warning: It will be hot but you will have to pour slowly, close to the pan, to prevent bubbles. Steam the oiled pan by itself for 5 minutes. Brush vegetable oil on the bottom and the sides of the pan.The cake will have 5 layers, starting and ending with the green pandan layer. Divide the yellow batter equally between 2 bowls. Divide the green batter equally between 3 bowls.This will prevent water from falling onto the cake while steaming. Have some kitchen towels handy to wipe down the inside of the steamer lid. Get the steamer ready by filling the basin halfway with water. Use a large steamer that will fit a 9-inch circular cake pan with a depth of at least 2 inches.Drizzle with coconut milk and sugar syrup.To assemble, layer azuki red beans, yellow mung beans, cendol jellies, and crushed ice in a bowl or glass.In a small saucepan, combine the palm sugar and water and heat until thickened, about 5 minutes.Drain the cendol and set aside in the refrigerator until ready to assemble.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |