![]() ![]() In the fridge, the batter will solidify a bit from the coconut fat, but it’s still good. That is, if you can restrain yourself from eating it all. Saving the batter: The beauty of this batter is that you can make it ahead of time, since it stores for about one week in the fridge covered in an airtight container. If you can’t find fresh leaves, you can also buy artificial pandan extract online. You can see in the recipe below, and also on my bánh kẹp recipe where we extract flavor from pandan leaves. It’s gives a much fresher flavor you just can’t get from the artificial extract. Use real pandan leaves instead of pre-made extract. Resting your batter for one hour is necessary in order to get that fluffy texture–I know it’s tempting to skip this step, but trust the process! Sift the dry ingredients into the wet batter because this makes a smoother batter without over-mixing. ![]() I label it ‘wheat’ flour on this post to differentiate it from the rice flours used, but I think it may be throwing some people off because the fact that all-purpose flour is made from wheat is not highlighted on most brands’ packaging.It’s not whole wheat flour, or any kind of hard to find product. All-purpose flour is the normal, white, bleached flour you can buy at just about every grocery store. I’m seeing many people being confused about the mention of “all-purpose wheat flour” in the recipe so I reworded it. ![]()
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