Ingredients
1 pan
4 eggs
1/2 tsp Emulsifier
100 gr Sand Sugar
120 grams of Low Protein Flour
80 gr Margarine, melt
1 Sachet Santan Instant (65gr)
1 tsp Pasta Pandan
Step
Melt margarine, mix with pandan paste and coconut milk, set aside.
Beat eggs, sugar, and emulsifiers until fluffy, white, thick streaks. Lower the lowest mixer speed, put the flour, beat well. Turn off mixer.
Add the mixture of coconut milk + pandan paste + melted margarine. Stir back wear spatula.
Enter into a 20 cm tolban tart that has been lubricated with margarine and baked bread.
The oven temperature is 180 degrees for 30 minutes until done. Do not forget the oven is heated first yaa.
Remove, remove from pan.
Cut and serve.
recipe: 