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Ingredients
US|METRIC
1 SERVINGS
- 6 pandan leaves (thawed, if frozen, and washed)
- 1/2 cup water
- 14.5 oz. coconut milk
- 4 pandan leaves (thawed, if frozen, and washed)
- 1 1/2 tsp. vanilla extract
- 2 Tbsp. extract (pandan juice)
- 3 cups cake flour
- 1 Tbsp. baking powder
- 3/4 tsp. kosher salt
- 3/4 cup egg whites (from about 6 large eggs)
- 2 cups granulated sugar
- 12 Tbsp. unsalted butter (1-1/2 sticks; 6 ounces, at room temperature)
- 2 cups dried shredded unsweetened coconut
- 1 tsp. granulated sugar
- 1/4 cup water
- 3 large egg whites (at room temperature)
- 1/2 tsp. vanilla extract
- 2 Tbsp. extract (pandan juice)
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