Material I:
50 gr margarine
50 gr butter
200 gr refined sugar
Material II:
2 egg yolks
200 gr thick coconut milk + ½ teaspoon pineapple essense
Material III:
450 gr roasted sago flour
100 gr of pineapple chips that have been mashed
1 teaspoon baking powder
25 gr of milk powder
How to make :
Shake the ingredients I until evenly distributed then add the ingredients II, stir evenly. Add ingredients III then stir well. Put the mixture in a plastic bag syringe. Spuitkan dough in the shape of a round ring or other shape on a baking sheet that has been coated with Baking Paper Seven. Bake in a 130 ° C oven for 45 minutes.
