Скачать с ютуб Pandanus Layered Cake (Kuih Talam)-English subtitle в хорошем качестве

Pandanus Layered Cake (Kuih Talam)-English subtitle

Pandanus Layered Cake (Kuih Talam)-Cooking with Hana Phung Green Layer: 50 g (1/3 cup + 2 tablespoons) rice flour 10g (4 teaspoons) tapioca flour 10g (1tablespoons) mung bean flour 130 g (2/3 cup) sugar 100 ml (1/3 cup) Pandanus Juice 250 ml (1 cup) water ¼ teaspoon alkaline water Coconut Cream Layer: 15g (1 tablespoon + 2 teaspoons)rice flour 15g( 1 tablespoon + 2 teaspoons) mung bean starch ¼ teaspoon salt 250 ml (1 cup) thick coconut milk( or 150ml coconut cream+100ml water) Cake mold size:16-cm (7-in) or whatever size of mold you have. Note: Pandanus juice 6-8 large pandanus leaves 150 ml (2/3 cup) water -Rinse the pandanus leaves and, using kitchen scissors or a sharp knife, cut the leaves into 2-cm (¾-in) lengths. - Place the leaves and water in a blender and process until pulverized. Pourthrough a fine strainer and discard the solids. Measure out the required amount of juice called for in the recipe Thanks for watching！ If you like this video, please like, share and subscribe to my channel Remember to click on the bell to get the latest video of Cooking with Hana Phung！