65g Organic Plain Flour
33g Tapioca Flour
1/2 tsp Baking Powder
42g Low IG sugar
1/4 tsp Salt
30g Beaten Egg
62g Coconut Cream
1/2 tbsp Rice Bran oil
1/4 tsp Pandan Extract
125g Water
Method:
Mix wet and dry ingredients
Set aside for 40 minutes
Grease pan with oil
Fill to 90% full
Till edge turn golden brown, use skewer to remove.
材料:
有机普通面粉
33g 木薯粉
1/2 tsp 泡打粉
42g 低升糖赤糖
1/4 tsp 玫瑰盐
30g 鸡蛋
62g 椰奶油
1/2 tbsp 米糠油
1/4 tsp 班兰香精
125g 清水
做法:
混合干湿材料
静置40分钟
模具刷上食用油
倒面糊至9分满
糕点金黄后就可用牙签取出
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