Wait a minute, Badak Berendam as a cake?! Layers upon layers of sweet deliciousness – Our Badak Berendam Mille Crepe is a must try for all dessert lovers!
Badak Berendam Mille Crepe
Ingredients
Coconut Cream
- 400 g
Topping Cream - 100 g Coconut Cream
- 10 g
Salt - 3 Drops
Green House Pandan Coconut Emulco
Pandan Crepe
- 250 g Glutinous
Rice Flour - 250 g
AP Flour - 60 g
Sugar - 400 g
Egg - 800 L
Milk - 200 g Coconut Cream
- 6 Dops
Green House Pandan Coconut Emulco
Inti
- 1 tbsp Water
- 200 g Toasted Coconut
- 100 g Mollases
- Plam
Sugar - 10 g
Corn Oil - 5 Drops
Green House Pandan Coconut Emulco
Topping
- 50 g Toasted Coconut
- 50 g
Dried Coconut Flake
Instructions
Coconut Cream
- Beat topping cream until soft peak.
- Combine salt and coconut cream and still until dissolve and add into the topping cream bowl
- Add in the emulco and beat until stiff peak.
- Store it in the chiller
Pandan Crepe
- Add egg and stir until loosen and add milk and coconut cream and stir until well combined.
- Add the glutinous rice, AP flour and sugar. Stir and then add pandan emulco.
- Prepare 3 bowl and sift and divide into 3 equal batter. Add colouring up to your preference. For this recipe are using green, purple and pink.
- Use ? cup measurement and start cooking your crepe. Each batter can get around 10 pieces of crepe.
- Layer each crepe with kitchen towel. Once cool you can stack them normally and reuse the kitchen towel for another batch of crepe.
- Set aside
Inti
- Add a tablespoon of water and sugar. Stir until all sugar are dissolve.
- Add toasted coconut, corn oil, and emulco.
- Stir until toasted coconut are well moist. Add more water bit by bit to make it moist.
- Let it cool.
P/s: We made this heavenly Badak Berendam Mille Crepe with Green House Ingredient’s Pandan Coconut Emulco.
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