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This time let's look at how to make one of the cakes that is a favorite of many, cakes that are always made for business and cakes that must be sold during the fasting month, kuih puteri ayu or kuih seri ayu as they are called. Che Nom will show you how to start by preparing the coconut part... which we need to press tightly and steam. Then show you how to make the fluffy part, the green part.. This cake is very fluffy, soft and the pandan fragrance is really fragrant. The taste for Che Nom is also good, the sweetness is just right, it really goes with the coconut part when eaten. Estimated yield: 40 pieces //Malay ---------------------------------------- Ingredients for green layer: 2 eggs size A 1 cup /200g castor sugar 1 teaspoon ovalette 1 teaspoon green food coloring ¼ cup /60ml pandan juice ¾ cup /190ml boxed coconut milk 1 ½ cup /190g wheat flour ½ cup /60g corn flour (**you may use 2 cups of wheat flour without corn flour) 1 teaspoon baking powder Ingredients for coconut layer: 2 cups grated coconut 1 tablespoon potato flour 1 teaspoon fine salt (add a little to taste) Ingredients for green layer: 2 eggs size A 1 cup /200g castor sugar 1 teaspoon ovalette 1 teaspoon green food coloring ¼ cup /60ml pandan juice ¾ cup /190ml boxed coconut milk 1 ½ cup /190g plain flour ½ cup /60g corn starch (**you may use 2 cups plain flour and skipped cornstarch) 1 teaspoon baking powder Ingredients for coconut layer: 2 cups grated coconut 1 tablespoon tapioca starch 1 teaspoons fine salt (add gradually and taste) Instagram: http://bit.ly/CheNomInstagram Twitter: http://bit.ly/CheNomTwitter Facebook: http://bit.ly/CheNomFacebook