Hi Friends!
We are back to miserable weather, here in Northeast BC. Boo-hoo. After plus 19 C yesterday, it was super gorgeous, like wow hot, we are expecting rain if not light snow for today, supposedly. Meh. I really don’t know what to put on clothes wise, shoes wise. One day hot, one day Christmas again 🤣🤣🤣🤣
Last night I made these cake bites. I like making them since they are quick to prepare and quick to make too. Above all, the boys like them. Since I always prepare them evening time, some I would pack for their lunch box for school, come next day.
This time I flavored the cake with Pandan, fragrant screwpine leaf.
200 ml lukewarm coconut milk
2 tsp active dry yeast
250 g strong bakers flour
150 g sugar
A pinch of fine sea salt
A pinch of BP
2 eggs
1 tsp Pandan paste
1/3 c skim milk powder
Hundreds and Thousands nonpareil
Pukis Pandan
Ingredients
- 200 ml lukewarm coconut milk
- 2 tsp active dry yeast
- 250 g strong bakers flour
- 150 g sugar
- A pinch of fine sea salt
- A pinch of BP
- 2 eggs
- 1 tsp Pandan paste
- 1/3 c skim milk powder
- Hundreds and Thousands nonpareil
Instructions
- Into lukewarm milk, stir in yeast, let stand
- Mix flour with sugar, salt and BP, then crack in eggs, followed with oil and paste
- Stir in yeast
- Cover bowl with cling wrap, let rest
- Add in milk powder, mix
- Preheat pan on low-medium heat
- Grease pan with oil, and spread batter
- Top with non pareil
- Cover with lid, cook for 5-8 mins
