Thursday, February 28, 2008
Pandan Delight Fatt Koh
500 gm. Hong Kong flour
1 packet Santan Powder (50 gm.)
1 Tbsp. Instant Yeast
1 tsp. Baking Powder
200 gm. Caster Sugar
460 gm, Water
8 blades of Pandan Leaves
1/2 tsp. alkaline water
1/8 tsp. salt
Blend water and pandan leaves together then squeeze out the juice. Add in alkaline water and salt and stir.
(1) Place all the ingredients (A) into a mixing bowl.
Pour in the pandan leaves mixture and stir till combined. Mix into a thick batter and clingwrap. Leave it to proof for one hour until doubled in sized.
(2) Use a hand whisk to stir evenly and then spoon into moulds lined with paper cups.
(3) Steam over high heat for about 20 mins. Insert a bamboo to check whether it's cooked.