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Pandan layer Cake

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 Recipe adopt from mylovelyrecipes.  EQUIPMENT 6 inch square mold/7 inch round mold INGREDIENTS Pandan Juice ▢  30   g   Pandan Leafs ▢  350   g   Water Egg Yolk Batter ▢  4   Egg Yolks ▢  70   g   All Purpose Flour/Cake Flour ▢  20   g   Corn Starch/Cake Flour ▢  50   g   Pandan Juice ▢  50   g   Corn Oil/Butter/Cooking Oil ▢  A Pinch Of Salt Meringue ▢  4   Egg Whites ▢  40   g   Caster Sugar   80g for bake ▢  0.5   tsp   Lemon Juice/White Vinegar Jelly ▢  300   g   Pandan Juice ▢  200   g   Thick Coconut Milk ▢  0.25   tsp   Salt ▢  70   g   Indonesia Hoen Kwe Flour   can replace with corn flour, but need to add more 3-4g Jelly Powder ▢  400   g   Water ▢  90   g   Sugar ▢  6   g   Konnyaku Jelly Powder INSTRUCTIONS Pandan juice Cut small pieces of pandan leaves into a blender, add water and stir to make juice. Use a cloth or filter to filter out the fibers of pandan leaves. Sponge Cake After stirring and melting the butter in insulated water, let it cool for later use. (Omit this s
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Mini Pretzel Caramel Cheesecake

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  Ingredients; 200 gr biscuits (can mix half graham biscuit and pretzels) 90 gr butter (Melted) 500 gr labneh or cream cheese 200 ml cream (Room Temperature) 1/4 cup sugar (less sweet) 1 Tbsp all purpose flour 1 Tbsp starch 2 Eggs (Room Temperature) 1/2 cup sugar 2 tbsp butter 200 ml cream Method: Preheat the oven to 160°C. Line a cupcake tray with cupcake liners or grease it with butter. Add the biscuits into the food processor and mix. Add melted butter to it and mix it until crumbs are formed. 3.  Add 1 tbsp of crumbs into each cupcake liner. Press it with the back of a spoon to make the base flat. Refrigerate it until we prepare the cheesecake batter. 4. In a bowl add cream cheese and mix it with a hand mixer until it is creamy. Add powdered sugar and give it a quick mix. Add whipping cream, flour and corn flour and last eggs. Mix until all well combined.  5. Pour the cheesecake batter over the biscuit base. Fill 90% of the liners with the batter. It won't spill out after b
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