1 can of condensed milk (14 oz)
1 can of boiling water
2 cans of milk
1 can of yogurt starter (hủ cái)
Pre-heat oven to 180F.
Mix all ingredients and strain it, then pour in empty jars, cap them with their lids.
Place these jars in oven and TURN IT OFF. Remember DO NOT open the oven until 8-9 hours later.
1-1/4 cups tapioca flour
1/2 cup coconut milk (1/3 can of 16 oz can)
1 bag (11gr) Alsa Brand Single Acting baking powder
6 large eggs or 7 small eggs
1 cup sugar
1/2 teaspoon pandan extract
1/2 bag vanilla sugar powder
Preheat oven and pan at 350F.
Sift the flour and baking powder together.
In a large bowl, gently stir the eggs and sugar with a fork so that no bubbles form (remember to stir just enough to homogenize the whites and yolks with sugar). Over stirring the eggs can cause the cake to be flat.
Then stir in flour mixture, coconut milk. Break up any lumps with the back of a spoon.
Strain the mixture into another bowl, add pandan and vanilla.
Pour the mixture into the hot baking pan.
Bake it for about 10 minutes then reduce the heat to 300F, and bake for
another 30 minutes or until golden.
2 bags of cassava
1 can of coconut milk (14 oz)
1/2 cup (1/2 can) condensed milk
1/2 cup of sugar
1/4 cup of tapioca flour
2 teaspoons of vanilla extract
Preheat 375F oven & PAN.
Bake for 50 mins, then increase oven to 400F and bake for another 5 mins.
