BINGKA SINGKONG PANDAN

material
500g finely grated cassava
250g young white coconut {coarsely grated
170 ml of pandanus water 👇
{5 pandan leaves + 5 suji leaves}
100 ml thick coconut milk
5 tablespoons skm {sweetened condensed milk}
125g refined sugar
Little fanili
To taste fine salt
1 egg + 1 egg yolk
2 tablespoons of farm sago flour
3 tablespoons margarine {me wisman

Way
Heat the oven at 180
Apply a 15x15 cm pan to the base with paper
Heat the pandanus water + sugar + margarine stir well then add the salt and remove it, leave it to cool

Squeeze cassava / separate it from the water, then put it in a container, add coconut milk, fanili, sago flour, eggs, skm and young coconut, stir well then add the pandanus water again until it is thoroughly mixed evenly

Pour the mixture into the pan, flat right the top, want to then bake until cooked
good luck

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