Recipes and Tips for Making Delicious Pandan Pao

Posted by Oriental Food Recipe on

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Mix the ingredients, let it foam, wait ± 10 minutes.
Combine flour and baking powder then pour the ingredients gradually little by little and stir until the mixture is half smooth then add the white butter to knead until smooth. Give enough pandan paste to knead again until the color is evenly mixed.
Round the dough aside until it expands ± 30 minutes.
After being allowed to leave the mixture until the gas in the mixture runs out. Divide the mixture @ 50 graman round shape and then fill the contents with filling then glue it round again. Arrange on baking paper.
Let stand 20-30 minutes until the surface looks slippery. Steamed ± 10 minutes, not more than 10 minutes so the results are good and smooth, not wrinkled.
Lift serve warm.

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Note: In order to be durable, if it doesn't run out it can be stored in the refrigerator If you want to eat it again, just remove it from the refrigerator, let it sit for 15 minutes at room temperature, then steam again ± 7 minutes.

Labels: Heavy meal

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