Ingredients
2 bowl plain flour
1 bowl castor sugar 4 eggs 11/2 bowl coconut milk (one coconut) 1/2 tsp baking powder 3 screwpine leaves green food colouring
Method
Sieve flour together with baking powder. Beat eggs and sugar until light and fluffy. Extract juice from the screwpine leaves adding a bit of water. Fold in the flour and coconut milk alternatively into the egg mixture until bell blended. Add in the screwpine juice and food colouring. Use chiffon size cake pan, greasing the pan with butter. Bake in the oven at 200
C for 35-40 minutes or until the cake is done.
o
For topping: 2 tbsp sugar 1/2 bowl water 2 tbsp toasted sesame seed
2 bowl plain flour
1 bowl castor sugar 4 eggs 11/2 bowl coconut milk (one coconut) 1/2 tsp baking powder 3 screwpine leaves green food colouring
Method
Sieve flour together with baking powder. Beat eggs and sugar until light and fluffy. Extract juice from the screwpine leaves adding a bit of water. Fold in the flour and coconut milk alternatively into the egg mixture until bell blended. Add in the screwpine juice and food colouring. Use chiffon size cake pan, greasing the pan with butter. Bake in the oven at 200
C for 35-40 minutes or until the cake is done.
o
For topping: 2 tbsp sugar 1/2 bowl water 2 tbsp toasted sesame seed
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