![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM4bt1y5CmOYTo3jBUZ2Ao6RFnJ9i6aehSlTVmEvITWl8tvNEK1yMAOhqEZ49_vQ9qR4gzDRJRVPsW5VVyfZox-AYSh8dD815xkSthUxuuNtjWMq9g9FUQLBjczam7xa-A7lkPrOjcXw/s400/bm-12.gif)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqDUzLiwSF2tO-gnl32-wCTIGNI4u2sCclKnbWiVh73JhnUlnYhaVjH6-EVKG83hJI51Kf-C7Itv0ViGHF6fMdC8C0razwTOkwzGjQNNBufnV2anPuXaLrsbIZddyuCcu3T60YKyxVgA/s400/11sesame-b.gif)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnc8GbwhcUl-DwxeD_ZsPPN9V_qM79Pud9v5x1RaOxqQ3cgoRb7vhJ4DwwfjcQvSiANMvPth0_9pOGr6Ve6v9AeXwbQ9_Bga9I8HBquCcPYMiE3jXOIcbgwtbT9ZvZoZjUqjulq9EmPQ/s1600/11sb-c.gif)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2cXTrFTZ3FxmHbSQ57WupTAnt6uycPUU1AS18oILVzlkxA-ewrkemBueU0c_onbvQuFKDtYwkrw7yopC-wlewLyi5pEufaAKgWnpvIbQ2aeuvP1kdkFKPILxrDN5lv7Fqo4jSM-sNpA/s400/11sb-d.gif)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrOOaEDPC7-JmGwqIdxNPJofDccIED91YcN3DjHWQHZ5Xaz0SDo-SgvJvTkzNkeIdTRTXEf1mSWQaz0lXDFaa_nFAsz978NHD38b-5bz87gTF1oeE2u15k1GV071o70d3zFFhV1nFiSA/s400/11sb-e.gif)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFxb7UsxL3oKkKZa7P_zKhnMHuEvdojWMLQGNQth_MI8Te0ITaseF_WZz2ac7tG6mCUEfVbJAU-dK8VksWVrwCVlmlIje3TdTHgGPjfsS2fTT02ap0xdDQPTkkfUQyLlwb_0TCjpt8-A/s400/11sesame-f.gif)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5hOad2vB_qXHi-XmtBYZ5bPptWPm5vwg37XShGcoCyufIlyeJ1qaRDHi8uJ-3aGLGSgEAFLglBhvF2LSLzWJ4214JI4wuBmQY7Qe3PS3cZsbwux9pWHcfntL2baQX4butwrsH7xF2XA/s400/11sesame-j.gif)
(From Y3K Recipes Issue No.11– Mar/ Apr 2003)
Copyright of Y Three K Publisher. All rights reserved.
Ingredient A: Tart base
125g butter
60g icing sugar
1 egg white
220g plain flour
15g custard powder
1 tsp black sesame seeds
1 tsp vanilla essence
Ingredient B: Filling
3 fresh eggs
80g castor sugar dissolved in 8 tbsps water
4 tbsps fresh milk
1 tbsp custard powder
1 tsp vanilla essence
2 tbsps pandan juice
Some black sesame seeds
Method:
1. Tart base: Mix well Ingredient A in a food processor till a soft dough is formed.
2. Divide the dough into 8 small portions. Press the small doughs into tart moulds. Trim off excess dough. Prick the base with a fork.
3. Bake no.(2) in a preheated oven at 180 degrees Celsius for 10 minutes or till light golden in colour. Remove and set aside.
4. Filling: Mix well all ingredient B except black sesame seeds, sieve mixture.
5. Pour no.(4) into no.(3) till almost full. Sprinkle some black sesame seeds on top.
6. Bake in a preheated oven at 250 degrees Celsius for 5-8 minutes till cooked.
4 comments:
May I know how do you extract the pandan juice or is using pandan paste ok? If yes, how much paste should I use for the recipe above.
Thanks a lot :)
Pandan juice is extracted from fresh pandan leaves, it gives a natural fragrant to the tarts. You substitute with 1/2 tbsp of pandan paste if unavailable, but taste will be different from using pandan juice.
how to make pandan juice? Or where to buy?
Blend some (6-10) pandan leaves with some (approx.200ml) water. Sieve it into a container, leave it to set. Pour away the upper layer of water, the lower layer which is green in colour is pandan juice.
Post a Comment