Makes 25pcs
Water 270gSugar 150g
Pandan leaves 5
Evaporated Milk 3.5 tablespoons
Shortening 54g
Fried Glutinous Rice Flour 162g (can get from 广祥泰)
Tang Mien Starch 18g (can get from NTUC)
1. Boil and chill sugar syrup with pandan leaves.
2. Add milk to step 1.
3. Rub shortening to dry ingredients.
5. Pour wet ingredients to dry ingredients and rub gently and quickly to form a dough.
Pastry Skin:
Filling = 20g
Filling = 30g
Evaporated Milk 3.5 tablespoons
Shortening 54g
Fried Glutinous Rice Flour 162g (can get from 广祥泰)
Tang Mien Starch 18g (can get from NTUC)
1. Boil and chill sugar syrup with pandan leaves.
2. Add milk to step 1.
3. Rub shortening to dry ingredients.
5. Pour wet ingredients to dry ingredients and rub gently and quickly to form a dough.
Pastry Skin:
Filling = 20g
Filling = 30g
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