香兰椰丝龟糕 | 隔夜也很软Q，不会变硬 | Pandan Angku With Coconut Filling

Pandan Angku is an ancient pastry. The outer skin is mainly made of pandan juice and glutinous rice flour. Pandan juice , shredded coconut, gula melaka, these three ingredients are very good for making pastries! This recipe added mashed potatoes, so left it overnight and it was still soft. Pandan Angku is suitable for praying to gods or ancestors. The food has a lingering fragrance, and it is also very suitable for a family of young and old to taste. serving: 19 pcs (35g Angku mould) Ingredients: 80g mashed potatoes 200g glutinous rice flour 1 tsp caster sugar 6-8 pieces pandan leaves + 140ml water to make juice (to get about 130ml pandan juice) 2 tbsp cooking oil Shredded Coconut Filling: Coconut Sugar Coconut Filling Ingredients: 60g coconut sugar (chopped) 20g brown sugar 60ml water 1/4 teaspoon salt 2 pandan leaves 150 g fresh shredded coconut Cornstarch water (1 tbsp cornstarch + 2 tbsp water) **I use a 35g wooden mold, if you use a large mold, the dough and filling need to be adjusted by yourself*** ► Facebook Page:   / shadajiekitchen   ► YouTube Page:    / @shadajie01