Recipe Ingredient
- 5 eggs
- 180g castor (superfine sugar)
- 250g semolina
- 400ml coconut (from 400g grated coconut and sufficient water)
- Pandan juice (100ml, from six screwpine or pandan leaves blended with water and strained)
- 1/2 tsp salt
- 600ml water
- 140g margarine
- 50g plain (all purpose flour)
- 1 tsp vanilla essence (optional)
Instructions
- Line the bottom of a 25cm round baking tin (pan) with aluminium foil. Grease with a little margarine.
- Beat eggs and sugar in a mixing bowl until combined. Pour into a pan.
- Add semolina, coconut milk, pandan juice, salt and water. Mix thoroughly and stir mixture over medium heat until it becomes thick.
- Remove pan from heat and mix in margarine, flour and vanilla. Stir to a smooth consistency. Slowly pour mixture into prepared tin.
- Baked for 1 hour in a preheated oven at 200°C or until cooked through and firm to the touch. If you prefer a crustier top, put under the grill for 2 to 3 minutes. Cool cake thoroughly before cutting to serve.
