Posts Tagged ‘Pandan (lá dứa)

Sweet Pastry:

250 gm. Plain Flour
1 Tbsp. milk powder
125 gm. Butter – cold
50 gm. sugar
50 gm. beaten egg
1/2 tsp. Vanilla Essence
1/4 tsp. salt


250 gm. Fresh Coconut
1 1/2 to 2 eggs
50 gm. Evaporated milk
1 tbsp. Pandan Juice
1 tsp. Pandan Paste
a drop of green colouring
50 gm. Melted Butter

Red Glaced Cherries – cut into quarters


(1) Process all the ingredients for the sweet pastry in a food processor. Chill in the fridge for 20 mins. before moulding into the tart mould of your choice.
(2) Mix all the coconut fillings together and fill into the prepared tart mould. Place a cut piece of red cherries on top.
(3) Bake at 180C for about 25 mins. or till tart shells are golden brown.



250 gm. Self-raising flour
1 tsp. Baking Powder
100 gm. Castor Sugar
1 1/2 large egg or 2 medium size eggs – lightly beaten
180 gm. Coconut milk or Evaporated Milk
80 gm. butter
5 blades of Pandan leaves – blend with milk
a drop of (pandan paste
Some macadamia nuts – cut into half for top

(1) Cream the butter and sugar together until creamy.
(2) Add in beaten egg gradually and then add in the pandan milk.
(3) Add in pandan paste.
(4) Sift the self raising flour and baking powder twice and then mix into the
butter mixture and stir gently. Do not overmix the batter, it should be lumpy.
(5) Pour batter into muffin cups and put about 4 pcs. of macadamia nuts on top.
(6) Bake at preheated oven at 200C for about 25 mins.


80 gm. cake flour
1/4 tsp. baking powder
3 nos. Large eggs
75 gm. sugar
1/8 tsp. cream of tartar
30 gm. santan or box type coconut cream
35 gm. pandan juice
1 Tbsp. cornoil
1 Tbsp. evaporated milk
a drop of green colouring (optional)


(1) Whisk egg white and then pour in sugar gradually and continue to beat till thick.
(2) In another mixing bowl, whisk egg yolks lightly with a hand whisk and then pour into the beating egg white.
(3) Pour the liquid ingredients (coconut milk ,green colouring, evaported milk and cornoil), in a slow steady stream into the egg mixture and still beating at the same time.
(4) Fold in sifted cake flour and baking powder in batches.
(5) Spoon mixture into paper cups and bake at 175C for about 20 mins or till golden brown.
(6) Remove from oven and leave to cool on a wire rack.

Ingredients for egg yolk mixture:

6 egg yolks
2 Tbsp. Pandan juice
150 gm. coconut milk
1/4 tsp. salt
4 tbsp. Corn oil
1 tsp. Pandan Paste
1/4 tsp. Green colouring
80 gm. caster sugar
140 gm. Cake flour

Egg White Mixture:

6 egg white
1/4 tsp. Cream of Tartar
100 gm. caster sugar


(1) Mix all the egg yolk ingredients together and stir till smooth.
(2) Whisk egg white with cream of tartar and gradually pour in the sugar. Whisk at high speed until frothy and stiff peak forms.
(3) Gently fold egg yolk mixture with egg white mixture until blended.
(4) Pour into a 9″ (23 cm) tube pan. Bake at 170C for about 40 to 45 min.s or until cooked.
(5) Remove from oven, invert cake onto cooling rack until completely cooled before removing from the pan.
(6) Slice and serve.

Thông tin cá nhân

Đỗ Thị Hồng Hạnh
Hồ Chí Minh


Tháng Bảy 2018
« Th6