Recipes Baked Wet Cake from Aceh (ADEE GROENG-GROENG)

 

Recipes Baked Wet Cake from Aceh (ADEE GROENG-GROENG)

Recipes Baked Wet Cake from Aceh (ADEE GROENG-GROENG)

  1. several duck eggs
  2. 280 gr grain flour
  3. 120 gr granulated sugar (or to accommodate one’s taste)
  4. 400 cubic centimeters thick coconut milk products
  5. 2 tbsp margarine (melted)
  6. 1/2 teaspoon vanilla powder
  7. 1/4 tsp sodium
  8. 1 pandan leaves, thinly sliced for scattering

Recipes Baked Wet Cake from Aceh (ADEE GROENG-GROENG)

  1. Prepare the oven, use a reasonable temperature (± 160’C) using top plus bottom heat. Grease baking pan along with margarine — Cover with baking document if required, set aside.

  2. Defeat eggs and sugar until the glucose dissolved slightly.

  3. Add the coconut milk, mix using a spatula until blended. Add more flour gradually, stirring gently and produce sure that there are no mounds of flour.

  4. Add the melted margarine, mix again until blended. Do not forget about, vanilla powder and salt.

  5. Pour batter straight into a round baking dish, sprinkle chopped up pandan leaves.

  6. Bake in oven until prepared and looking crusty (45-60 minutes), check with a skewer stick and when the stick is still wet then keep on baking.

  7. When removed from the oven, the particular cake will look a little difficult, but it will deflate by alone to an uniform surface when beginning to cool and set.

  8. When the pastry has cooled, cut to taste (the cake is going to be sticky if cut whilst still hot), and ready to end up being served with coffee or tea.