CHIFFON CAKE PANDAN GLUTEN FREE
Lynda Maitimu
Lynda Maitimu
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Ingredients

  • Ingredients
  • 7 egg yolks
  • 25 g sugar
  • 50 g instant coconut milk
  • 25 ml of suji leaf water (from 25 leaves suji and 2 pieces of pandan leaves)
  • 1/4 teaspoon pandan essence
  • 8 drops of green dye
  • 30 grams of cooking oil
  • 100 grams of flour rice
  • flour 50 grams hunkwe
  • 1/2 teaspoon baking powder
  • 7 egg whites
  • 1/2 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 100 grams of caster sugar

Instructions

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