![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLpgZSx0cyj-ZzaVeohDyO0kpj5_GfIyGToycUEWlGwvyDw4mKdKD8p346m4U49K7Xctl47l6zoomEFGizVq3w8UgPCwrc6YxOUoitoX6SwmBEg5vkMUKTkL_R_r-1XEZIW1J4gQ/s320/pandan+delight+fatt+koh+1+-+pg+42+-+Y3K+40.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjihq9qsOJIGsqsoBEL7yGE1-4y-8KRICMY0mvjOOa5mSNeVBa5r8NEHBNd0nO1WUrQm3Jv5L-DrqblG9TWrKtSnLVDkXIeftd3OW5UG4_akqAw8qoT2_qTL6twlx68v3zqiLsRnA/s320/pandan+delight+fatt+koh+2+-+pg+42+-+Y3K+40.jpg)
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Ingredients:
(A)
500 gm. Hong Kong flour
1 packet Santan Powder (50 gm.)
1 Tbsp. Instant Yeast
1 tsp. Baking Powder
200 gm. Caster Sugar
(B)
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.
Method:
(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.