Ingredients:
3 eggs chicken eggs
100ml thick coconut milk
50ml pandan leaf extract (from 4 pandan leaves)
4 tablespoons granulated sugar
1/2 teaspoon salt
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How to make:
Shake off the chicken eggs and add the sugar and salt. Stir until the sugar is not mixed until fluffy.
Enter the thick coconut milk stir well. Then add the pandan leaves and stir until everything is mixed. Remember not to expand.
Heat the lid closed steaming cloth. Prepare a small container and then pour the dough in the container do not be too full. Steam approximately 15 minutes do not forget to stick with a stick to see srikayo already cooked or not.
When ripe, raise srikayo and turn off the heat. Serve cold srikayo Palembang. Enjoy.
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The result is 10bh of a small container.
