Ingredients :
- 10 grade A eggs
- 450g butter (Golden Churn, Anchor, SCS)
- 3/4 cup caster sugar
- 2 cup 'nestum' (blended)
- 1 cup almond ground
- 1 cup horlicks
- 1 cup flour
- 2 tsp essence vanilla
- 1 bottle (60 ml) 'pandan' paste
- 1 cup sweetened creamer milk
Methods :
- Boil water in the steamer and prepare your baking brass.
- Beat butter, sugar and vanilla essence together till it turns white and fluffy.
- Put in the eggs one by one and beat till its even.
- Pour in the sweetened milk and pandan paste.
- Put in the almond ground, horlicks and flour bit by bit till its finish and beat until even.
- Pour the mix into the baking brass and cover it with aluminium foil before you put it in the steamer.
- Steam for four-five hours.
- Let it cool before you cut the cake.
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