#PandanButterCake #KekPandan

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250g salted butter
110g sugar
200g self-raising flour
4 egg yolks
4 egg whites + 30g sugar
65ml coconut milk
2 tablespoon pandan paste from 15 pandan leaves

Cream butter and sugar until fluffy
Add egg yolks and continue creaming.
While creaming, add self-raising flour, followed by coconut milk and pandan paste.
Set aside.

In a separate bowl, whisk egg white and sugar until firm peak forms.
The meringue is ready if it doesn’t fall off when the bowl is flipped.

Transfer the meringue into the egg yolk mixture. Mix well.

Bake in a preheated oven at 170C for 60 minutes.

* to make pandan paste, blend 15 pandan leaves, pour through strainer, keep in a container and leave refrigerated overnight. The next day, discard the water and keep the paste that settled on the bottom of the container

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