Baby Cakoi with Pandan Custard
Ingredients
Baby cakoi dough
- 2 1/2 cups wheat flour
- 1 teaspoon yeast
- 1 teaspoon fine sugar
- 1/2 teaspoon salt
- 250 grams warm water
Pandan custard sauce
- 18 grams wheat flour
- 35 grams fine sugar
- 150 ml Kara coconut milk
- 70 grams water
- 1 egg yolk
- 1 teaspoon pandan essence
- 1 teaspoon pandan food coloring
Preparation
Baby cakoi
Add warm water, yeast, and sugar; mix until well combined.
Add flour and salt.
Let the dough rest for 30 minutes.
After resting, knead the dough to remove air, then rest again for 30 minutes.
Shape and deep fry in oil until crispy.
Pandan custard sauce
Add egg yolk and sugar; mix until sugar is slightly dissolved.
Add flour; mix until smooth.
Heat coconut milk and water until boiling.
Gradually add the boiling mixture to the egg mixture.
Add green food coloring and pandan essence.
Cook over heat until thickened.
Notes
Recipe credit: Siti Khadijah.
