Wanna starts the day sweet and green? Here it is...
Decided to mess up the kitchen to complete in making my favourite local kuih - #kuihketayap
- Keto Kuih Ketayap -
Ingredients
8 tbsp Fresh pandan extract
3 nos Egg
2 tbsp Virgin coconut oil
40g Almond flour
12g Unsweetened coconut milk
2g Sodium bicarbonate
7g Erythritol
A pinch Himalaya salt
For coconut filling
80g Unsalted butter
2 cups Grated coconut
50g Erythritol
A pinch Himalaya salt
Method
1. Mix everything on the ingredient list for the kuih’s skin, keep the batter aside.
2. To ready the coconut filling, using slow heat, heat up a pan with unsalted butter until turn brown.
3. Then, pour in grated coconut and stir fry with erythritol and salt. Stir fry for just 3 mins.
4. Make sure do not over cook the coconut, observe the filling and make sure they are moist.
5. To make the outer wrap, using a non stick pan and pour 2 small ladle and roll the pan to cover the pan surface evenly.
6. Make sure does not form a thick layer if you like it in thinner outcome.
7. After this, repeat the steps and let the layer slightly cool down to ready for use.
8. Wrap the coconut filling with the skin wrap and voila enjoy!
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