Pao Pandan ala GK. Serves Chinese, Asian, Thai, Vietnamese, Sushi, Poké, Japanese, Malaysian. The name bakpau originates from the Hokkien word for "meat bun", though "meat" in Chinese culture usually refers to pork by default in the absence of other descriptors. Puto made of rice flour and coconut milk.

I love having this dessert with sago pearls. You can also add kaong and nata de coco, if desired. Feel free to top with a scoop of vanilla ice cream before serving. Cara membuatnya pun cukup mudah, kawan-kawan dapat memasak Pao Pandan ala GK hanya dengan menggunakan 8 bahan dan 6 langkah saja. Berikut ini bahan dan cara untuk memasaknya, yuk kita coba resep Pao Pandan ala GK!

Bahan Pao Pandan ala GK

Diperlukan 350 gr tep terigu.
Siapkan 50 gr gula pasir.
Gunakan 1 butir telur ayam utuh.
Diperlukan 5 gr / 1 sdm ragi instant fermipan.
Siapkan 120 ml santan kental.
Gunakan 50 ml sari pandan (5 sd 10 lbr daun pandan diblender dg air).
Sediakan 50 gr mentega putih.
Diperlukan Isi ; kacang tanah + gula dan coklat ceres.

Added custard filing to the fragrant pandan bread, these bread tastes heavenly. This recipe was featured in Asian Food Channel Official Fan Page. They are also competing in the Greek Cup. Put-in the buko-pandan essence then mix again.

Cara memasak Pao Pandan ala GK

Campurkan tepung terigu, gula pasir, ragi, telur. Aduk rata. Masukan campuran sari pandan dan santan. Uleni..
Masukan mentega ke adonan. Ulenin sambil sesekali dibanting hingga kalis..
Bulatkan adonan dan tutup dgn kain basah hingga adonan mengembang..
Kempeskan adonan. Bagi adonan dg berat @30 gr dan bulatkan..
Beri isian, bentuk sesuai selera dan diamkan pao mengembang sekitar 15 menit. Lalu kukus di kukusan yg telah bnyk uapnya sekitar 10 menit. Lapisi tutup kukusan dgn kain bersih..
Setelah matang, segera angkat.

Once the mixture is evenly distributed, pour in individual cup molds and place in a steamer. Store in the fridge for left over pao, steam again before serve.