bikang cake

bikang cake

Materials

• 30 grams of rice flour
• Instant coconut milk 150 cc
• 300 grams of rice flour
• 75 cc thick coconut milk from coconuts 1
• 30 grams of wheat flour
• 150 grams granulated sugar
• 60 cc of thick coconut milk 1 / 4 coconut
• 1 / 2 tsp pandan paste or pandan fragrance
  

How to make:

1. Basic ingredients: flour mixed with terrace and coconut milk, stir. heat on medium heat, stir until thick, lift. Set aside.
2. Mix the rice flour, flour, sugar, and the basic dough. Knead until smooth.
3. Pour coconut milk as he pounded out until the coconut milk. Let stand one hour. Give pasta pandan.
4. Heat mold bikang. Pour the batter until 3 / 4 full. Bake until the dough with holes.
5. Give a little thick coconut milk on top.
6. Remove the cake gently pried up broke.
7. Serve.