Heat up the pandan juice and bring to a boil. Blend pandan leaves using a blender and squeeze out the juice.

Slowly add the flour and soda bicarbonate beat well. Put sugar and butter into a big bowl and beat it until the batter turns white and fluffy. I think if we add a bit of kaya on the top the type will be very nice.Ĭastor Sugar, ¾ bowl (Add more sugar if you want it to be sweeter) The cake tasted a bit like Bak Chien Kuih (Chinese Pancakes) and it is different from our normal pandan cake. Since it is kampung(village) style cooking there is no exact measurement of the ingredients.

I named the cake after her village, Muara Cawang in Sumatera, Indonesia. Keep cool: Skip the hot stove on hot summer days.My maid taught my daughter to make this Muara Cawang Indonesian Pandan Cake.Compact size: fits even the smallest kitchens.It preserves nutrients, flavor, texture, and color. A companion for health: Steaming is one of the healthiest cooking methods.Zero cooking skills and zero supervision required: Set your ingredients in the Smart Multi-Cooker, start it in the microwave, and let it take care of cooking.The cooking possibilities are unlimited. Use it every day! Very versatile, the Smart Multi-Cooker will make your life easier from starters to main courses, side-dishes, and even desserts.The colander of the Smart Multi-Cooker can then be used to drain the pasta easily. Microwaves heat the water and bring it to a boil to cook the pasta. Pasta in the microwave: The base is used without the cover.The unique Grain Insert and Cover break the foam created by the starch and help to prevent overflow. Mess-free rice and grains in the microwave: Microwaves heat the water and bring it to a boil to cook the grains.Microwaves can reach only the water in the bottom of the Base to boil and generate steam to cook the food inside the Colander. True steaming in the microwave: The Shielded Colander and Cover protect the food.Upgrade your microwave to a 3 in 1 cooking system: true steam cooking (vegetables, meat, fish, seafood, fruits, flans, cakes), and also grains (rice, bulgur, buckwheat, couscous, quinoa), and boiling (pasta) stacking Colanders for layers of cooking.

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