WET CAKE RECIPES TRADITIONAL PANCAKE PANDAN TASTE GOOD GRAVY AND SOFT BROWN SUGAR - Pancake is a traditional cake that have existed since time immemorial, but still preserved until now. That's because it is unique and different from modren cake. If in view of the material and how to make it relatively simple, modest and still in the category of healthy, very much different from the cake in this modren era that contain more trans fats are not good for health.
Pancake is very fitting the deliciously together brown sugar sauce. Usually most people peddling this cake during the month of Ramadan for Iftar menu. But, of course you're not going to wait for the Month of Ramadan right ..? To enjoy a sweet and savory dish of this. Because I will share pandan flavor cake recipe with brown sugar sauce is for you. Here's the recipe:
INGREDIENTS
- 400 grams of cake flour
- 1 ½ teaspoon salt
- 3 eggs, beaten off
- 700 ml of coconut milk, let boil and keep warm
- 2 ½ teaspoons baking powder
- Pandan leaves to taste, for green coloring
SAUCE
- 500 ml of coconut milk
- 250 grams of sugar, comb
- 40 grams of sugar
- 2 pandan leaf
- ½ teaspoon salt
- Squeeze - squeezed pandan leaves with enough water so that extracting natural green color, strain and set aside.
- Mix the flour, salt, and eggs and stir well. Add water and pour pandan coconut milk little by little. Stir - stir until dough is smooth, add the baking powder. Stir well.
- Heat the pancake molds, pour 1 tablespoon vegetable pancake batter. Let the dough until half cooked and perforated, then cover. Let stand until cooked.
- Sauce: Boil the coconut milk, brown sugar, granulated sugar, pandan leaf and salt. Stir until dissolved and then strain.
- Take two pancake, place it in a serving bowl and pour the sauce brown sugar. Enjoy immediately.
