Sweet martabak pandan with black sticky rice
ingredients of martabak pandan black sticky rice
- 1/4 kg medium protein flour
- 75 gr granulated sugar (choose the yellow/fluff color)
- 1 whole egg
- Liquid vanilla 1 tsp
- Coarse salt tsp
- Milk powder 1/2 tsp
- Soda tsp
- 300 ml of water, leave 50 ml to dissolve the soda
how to make sweet martabak
- Add 250ml of water
- Combine sugar, eggs, vanilla, salt, stir or mixer until frothy.
- Enter the flour mixer again until smooth (flows without grinding / like sweetened condensed milk). Stop the mixer if the dough feels light / flexible and not heavy when stirred using a spoon.
- Add the soda with the remaining water and stir using a vegetable spoon until it dissolves and mixes well. Squirt when necessary.
- Heat a baking sheet or Teflon. The heat of the pan will determine the results of the sweet martabak.
- For green dye, we use pandan paste 5 drops of brand (laro**)
- Mix it with the mixture before stirring until smooth.
- Pour the batter until it covers the bottom of the pan
- And press gently to form the ear.
- Wait for new pores to appear in the sprinkle of sugar to help break up the pores so that fibers are formed.
- Reduce the heat if the pores have formed. Cover with a pot lid so that it cooks perfectly
- Lift using a hood, starting from the ears and working at the bottom of the pan.
- Cover briefly so that the steam is not wasted (steam is useful for softening the cake).
- Grease using butter (free brand).
- Cut two parts.
- Grate cheese over half.
- Add white sweetened condensed milk to add sweetness, cover with half of the cake.
- Brush with butter for added money. Cut in half and divide according to taste.
for the sticky rice we use the Thai type, besides being whole, it is also of good quality
Can be soaked overnight, can be directly cooked in the steamer or use magicom as in cooking ordinary rice, just add a little salt, cooking oil, and a few pieces of fragrant pandan so that it smells good
, we give grated coconut a little salt and then steam it for a while so it doesn’t go stale