[Malaysia & Singapore] Pandan Kaya<\/h1><\/div><\/span><\/div><\/div>[vc_row_inner][vc_column_inner width=”1\/4″]<\/div>Ingredient<\/h2><\/div><\/div>[vc_empty_space][vc_column_text css_animation=”top-to-bottom”]For Pandan Juice:<\/em><\/p>\n2 pcs Pandan leaves<\/p>\n
40ml<\/p>\n
For Pandan Kaya:<\/em><\/p>\n100g Emma Coconut Cream Powder 63%<\/p>\n
50ml water<\/p>\n
50g Coconut sugar<\/p>\n
3 pcs Eggs[\/vc_column_text][vc_empty_space height=”20″][\/vc_column_inner][vc_column_inner width=”3\/4″]
<\/div>Preparation Methods<\/h2><\/div><\/div>[vc_empty_space][vc_column_text css_animation=”top-to-bottom”]Step 1<\/strong><\/p>\nCut the pandan leaves into small pieces.<\/p>\n
\nStep 2<\/strong><\/p>\nBlend the pandan leaves together with 40ml water. Sieve the blended pandan to get the pandan juice.<\/p>\n
\nStep 3<\/strong><\/p>\nMix well 50ml water Emma Coconut Cream Powder 63%. Next, add the coconut mixture, pandan juice, coconut sugar and eggs.\u00a0 Use double boiling method for 1 hours (or until texture thicken) and stir occasionally.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=”fadeIn”][vc_column][vc_row_inner css=”.vc_custom_1599116963632{margin-top: 30px !important;}”][vc_column_inner][vc_separator][vc_column_text css_animation=”none”]<\/p>\n
Products used in this recipe:<\/strong><\/p>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/3″]
\t\t\t\t<\/div><\/div>[\/vc_column_inner][vc_column_inner width=”1\/3″]\t\t[vc_single_image image=”4454″ img_size=”full”][vc_column_text]<\/p>\nEmma Coconut Cream Powder 50g, 63% Fat<\/span><\/h4>\nIngredients: Fresh Coconut Cream, Maltodextrin, Sodium Caseinate (Milk Protein) Contains: Milk<\/strong><\/p>\n[\/vc_column_text]\t\t<\/div><\/div>[\/vc_column_inner][vc_column_inner width=”1\/3″]
\t\t\t\t<\/div><\/div>[\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column][vc_row_inner css=”.vc_custom_1594264825037{margin-top: 30px !important;margin-bottom: 72px !important;}”][vc_column_inner][vc_separator][vc_column_text css_animation=”zoomIn”]<\/p>\nShare this post:<\/p>\n
Ingredient<\/h2><\/div><\/div>[vc_empty_space][vc_column_text css_animation=”top-to-bottom”]For Pandan Juice:<\/em><\/p>\n2 pcs Pandan leaves<\/p>\n
40ml<\/p>\n
For Pandan Kaya:<\/em><\/p>\n100g Emma Coconut Cream Powder 63%<\/p>\n
50ml water<\/p>\n
50g Coconut sugar<\/p>\n
3 pcs Eggs[\/vc_column_text][vc_empty_space height=”20″][\/vc_column_inner][vc_column_inner width=”3\/4″]
<\/div>Preparation Methods<\/h2><\/div><\/div>[vc_empty_space][vc_column_text css_animation=”top-to-bottom”]Step 1<\/strong><\/p>\nCut the pandan leaves into small pieces.<\/p>\n
\nStep 2<\/strong><\/p>\nBlend the pandan leaves together with 40ml water. Sieve the blended pandan to get the pandan juice.<\/p>\n
\nStep 3<\/strong><\/p>\nMix well 50ml water Emma Coconut Cream Powder 63%. Next, add the coconut mixture, pandan juice, coconut sugar and eggs.\u00a0 Use double boiling method for 1 hours (or until texture thicken) and stir occasionally.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=”fadeIn”][vc_column][vc_row_inner css=”.vc_custom_1599116963632{margin-top: 30px !important;}”][vc_column_inner][vc_separator][vc_column_text css_animation=”none”]<\/p>\n
Products used in this recipe:<\/strong><\/p>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/3″]
\t\t\t\t<\/div><\/div>[\/vc_column_inner][vc_column_inner width=”1\/3″]\t\t[vc_single_image image=”4454″ img_size=”full”][vc_column_text]<\/p>\nEmma Coconut Cream Powder 50g, 63% Fat<\/span><\/h4>\nIngredients: Fresh Coconut Cream, Maltodextrin, Sodium Caseinate (Milk Protein) Contains: Milk<\/strong><\/p>\n[\/vc_column_text]\t\t<\/div><\/div>[\/vc_column_inner][vc_column_inner width=”1\/3″]
\t\t\t\t<\/div><\/div>[\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column][vc_row_inner css=”.vc_custom_1594264825037{margin-top: 30px !important;margin-bottom: 72px !important;}”][vc_column_inner][vc_separator][vc_column_text css_animation=”zoomIn”]<\/p>\nShare this post:<\/p>\n
100g Emma Coconut Cream Powder 63%<\/p>\n
50ml water<\/p>\n
50g Coconut sugar<\/p>\n
3 pcs Eggs[\/vc_column_text][vc_empty_space height=”20″][\/vc_column_inner][vc_column_inner width=”3\/4″]
Preparation Methods<\/h2><\/div><\/div>[vc_empty_space][vc_column_text css_animation=”top-to-bottom”]Step 1<\/strong><\/p>\nCut the pandan leaves into small pieces.<\/p>\n
\nStep 2<\/strong><\/p>\nBlend the pandan leaves together with 40ml water. Sieve the blended pandan to get the pandan juice.<\/p>\n
\nStep 3<\/strong><\/p>\nMix well 50ml water Emma Coconut Cream Powder 63%. Next, add the coconut mixture, pandan juice, coconut sugar and eggs.\u00a0 Use double boiling method for 1 hours (or until texture thicken) and stir occasionally.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=”fadeIn”][vc_column][vc_row_inner css=”.vc_custom_1599116963632{margin-top: 30px !important;}”][vc_column_inner][vc_separator][vc_column_text css_animation=”none”]<\/p>\n
Products used in this recipe:<\/strong><\/p>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/3″]
\t\t\t\t<\/div><\/div>[\/vc_column_inner][vc_column_inner width=”1\/3″]\t\t[vc_single_image image=”4454″ img_size=”full”][vc_column_text]<\/p>\nEmma Coconut Cream Powder 50g, 63% Fat<\/span><\/h4>\nIngredients: Fresh Coconut Cream, Maltodextrin, Sodium Caseinate (Milk Protein) Contains: Milk<\/strong><\/p>\n[\/vc_column_text]\t\t<\/div><\/div>[\/vc_column_inner][vc_column_inner width=”1\/3″]
\t\t\t\t<\/div><\/div>[\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column][vc_row_inner css=”.vc_custom_1594264825037{margin-top: 30px !important;margin-bottom: 72px !important;}”][vc_column_inner][vc_separator][vc_column_text css_animation=”zoomIn”]<\/p>\nShare this post:<\/p>\n
Blend the pandan leaves together with 40ml water. Sieve the blended pandan to get the pandan juice.<\/p>\n
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Step 3<\/strong><\/p>\n Mix well 50ml water Emma Coconut Cream Powder 63%. Next, add the coconut mixture, pandan juice, coconut sugar and eggs.\u00a0 Use double boiling method for 1 hours (or until texture thicken) and stir occasionally.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=”fadeIn”][vc_column][vc_row_inner css=”.vc_custom_1599116963632{margin-top: 30px !important;}”][vc_column_inner][vc_separator][vc_column_text css_animation=”none”]<\/p>\n Products used in this recipe:<\/strong><\/p>\n [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/3″] Ingredients: Fresh Coconut Cream, Maltodextrin, Sodium Caseinate (Milk Protein) Contains: Milk<\/strong><\/p>\n [\/vc_column_text]\t\t<\/div><\/div>[\/vc_column_inner][vc_column_inner width=”1\/3″] Share this post:<\/p>\nEmma Coconut Cream Powder 50g, 63% Fat<\/span><\/h4>\n
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