Gandasturi cake proves it long-lasting existence as a part of Indonesian traditional snack. Sweet green bean filling will urge you for one more bite!
Kitchenesia.com - Maybe there are still many Indonesians who are not familiar with the name Gandasturi cake. This cake is one of the traditional cakes from Indonesian ancestors that still survive today. The sweet taste combined with the savory taste with the filling of green beans, pandan leaves and coconut milk makes this cake everyone's darling.
Duration : 90 minutes
Yields : 20 pieces
200 grams of mug bean skin, soak 1 hour
1,200 ml of water
2 pandan leaves, knot shape
1/8 teaspoon of vanilla powder
75 grams of granulated sugar
1/8 teaspoon salt
100 ml coconut milk from 1/4 coconut oil for frying
100 grams of medium protein flour
25 grams of rice flour
1/2 tablespoon of sago flour
1/4 teaspoon salt
200 ml of water
1. Boil green beans, water, pandan leaves, and vanilla powder until tender. Lift and puree.
2. Enter the sugar and salt. Stir well. Pour coconut milk. Cook, stirring frequently until smooth. Make a flat round shape out of it.
3. Mix the dye together.
4. Dip the mung bean mixture in the dye.
5. Fry in oil that has been heated over medium heat until cooked.
