Bahan

Cara Membuat

• 1
  Kocok telur, gula pasir,SP dan Essen pandan sampai mengembang dan kental berjejak. Beat eggs, sugar, SP (emulsifier)and pandan essence until fluffy and thick with traces.
  
• 2
  Masukkan tepung terigu, maizena,kocok asal rata saja. Tambahkan Essen pandan dan santan kara,aduk rata dengan teknik terbalik. Add the flour, cornstarch, mix well. Add pandan essence and coconut milk, mix well with the reverse technique.
  
• 3
  Panaskan kukusan,tutup kukusan dengan serbet bersih. Tuang adonan ke dalam loyang, hentakkan beberapa kali. Kukus adonan hingga matang selama 25 menit dengan api sedang cenderung kecil. Heat the steamer, cover the steamer with a clean napkin. Pour the batter into the pan, tapping it a few times. Steam the dough until cooked for 25 minutes over medium low heat.
  
• 4
  Ketika sudah matang, angkat dan sisihkan sampai kue bersuhu ruangan. When it is cooked, remove and set aside until the cake comes to room temperature.
  
• 5
  Membuat unti kelapa, campurkan kelapa parut,pandan,garam dan gula merah. Tambahkan air, masak sampai kelapa matang,gula larut dan adonan bisa dipulung. Angkat dan dinginkan. Untuk saus gula merah,saya skip karena sudah kehabisan gula merah. To make coconut shells, mix grated coconut, pandan, salt and brown sugar. Add water,cook until coconut is cooked, sugar dissolves and dough can be scavenged. Remove and cool. For brown sugar sauce, I skipped it because I had run out of brown sugar.
  
• 6
  Membuat saus gula merah, campurkan air dan gula merah hingga gula larut sempurna dan kental. Angkat dan dinginkan. Buat butter cream pandan, campurkan whip cream bubuk, Essen pandan dan air dingin kocok hingga mengembang dan whipped. To make brown sugar sauce, mix water and brown sugar until the sugar is completely dissolved and thick. Remove and cool. Make pandan butter cream, mix whip cream powder, pandan essence and cold water, beat until fluffy and whipped.
  
• 7
  Belah dua cake,olesi masing-masing permukaan bolu dengan whip cream pandan. Taburi dengan unti kelapa. Tutup dengan bolu selanjutnya. Oleskan whip cream pandan ke seluruh bolu, taburi dengan kelapa kering.Hias sesuai selera. Split the cake in two, brush each surface of the sponge with pandan whip cream. Sprinkle with coconut shells. Cover with the next sponge. Spread pandan whip cream all over the cake, sprinkle with dry coconut. Decorate according to taste.