Within the Palembang language, this cake is known as “srikayo cake”. The fundamental substances for making this srikaya cake are eggs and pandan. This palembang srikaya cake is much like pudding so it’s appropriate as a dessert or dessert dessert.
This palembang srikaya cake, which has a mushy texture and savory style, is no longer solely identified in Palembang, however will also be present in eating places or eating places typical of Palembang delicacies in huge cities in Indonesia. As well as, it is rather simple to make this cake in case you already know the substances and the way to make it which is sort of easy.
INGREDIENT :
300 ml on the spot thick coconut milk
600 ml water
1-3 pandan leaves
250 gr granulated sugar
6 eggs
1 tsp salt
Mild inexperienced meals coloring to style
HOW TO MAKE :
1. Carry thick coconut milk, water, salt, and pandan leaves to a boil over medium warmth. Stir in order that the coconut milk would not break. Simmer for about quarter-hour.
2. Flip off the warmth, add the sugar, stir till the sugar is dissolved. Take away pandan leaves and funky.
3. Beat the eggs, combine with the coconut milk answer that has been ready above, then pressure.
4. Pour the combination right into a cupcake mould, adorn it with pandan leaves.
5. Steam over medium warmth for half-hour. Do not forget to cowl the pot with a clear material/serviette (to stop water from dripping), and do not shut it tightly (tilt the lid barely).
6. Cool, and serve.
