• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 70 People
  • Difficulty Easy
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Recipe Ingredient

  • 280g Anchor Salted Tinned Butter
  • 105g Icing Sugar
  • 24g Pandan Coconut Emulco / Pandan Essence
  • 40g Custard Powder
  • 40g Corn Flour
  • 240g Low Protein Flour
  • 1 tsp Baking Powder

Instructions

  1. Preheat oven at 150 °C.
  2. In a mixing bowl with paddle attachment, beat butter and icing sugar until light and fluffy. Then add in pandan coconut emulco. Mix well.
  3. Sift all dry ingredients together and add into the butter mixture. Mix well.
  4. Put the batter in a piping bag with star piping tip, pipe the desired shape on a baking tray with parchment paper.
  5. Bake for 16 - 20 minutes. (time vary depending on the size)

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