"In the beginning was the Word, and the Word was with God, and the Word was God. The same was in the beginning with God. All things were made by him; and without him was not any thing made that was made. In him was life; and the life was the light of men." John 1:1-4 KJV

"For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life." John 3:16 KJV

"And Jesus said unto them, I am the bread of life: he that cometh to me shall never hunger; and he that believeth on me shall never thirst." John 6:35 KJV

"That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved." Romans 10:9 KJV

"It is the spirit that quickeneth; the flesh profiteth nothing: the words that I speak unto you, they are spirit, and they are life." John 6:63 KJV

The words:

WHAT IS THE GOSPEL & HOW TO BE SAVED: https://goo.gl/dhpFnA


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Friday, January 4, 2019

Bánh Kẹp Lá Dứa | Coconut Pandan Waffles Recipe

Ingredients & Cooking Directions for Durian Crepe & Pandan Crepe

Kitchen Equipment used in this Video

Small blender: http://amzn.to/2lV8xZ1
Flour sifter: https://amzn.to/2CRzt2B
Waffle maker: https://amzn.to/2SxIm6O
Cooling rack: http://amzn.to/2nAJJCG     

Estimated servings:  4 large waffles

½ cup warm water
¼ teaspoon pandan paste
2 egg yolks
1 ½ cups coconut cream
1 teaspoon vanilla extract
2 tablespoons canola oil
½ cup sugar
1 teaspoon baking powder
¼ teaspoon salt
3 egg whites
¼ teaspoon cream of tartar

1.  Wash and clean pandan leaves. Cut pandan leaves into small pieces and blend with warm water until it turns the water green. Pour liquid through a sieve, press out all the juice, mix in pandan paste and set aside.
2.  In a mixing bowl, add the egg yolks, coconut cream, vanilla extra, pandan liquid, oil, and sugar whisking to dissolve sugar.
3.  Sift the flour, tapioca starch, baking powder and salt in a in the liquid mixture and stir to combine, being careful not to over mix; there should be a few small lumps of flour in the batter.
4.  Whip egg whites with cream of tartar until there are stiff peaks.
5.  Preheat a waffle iron according to the manufacturer’s instructions. I turned my waffle maker to level 4, which is medium high heat.
6.  Add egg whites to batter and fold in gently until incorporated in batter.
7.  Add in coconut flakes to the batter mixing to combine.
8.  Pour in enough batter to cover the waffle mold ridges, close the lid and cook until waffle maker is no longer steaming. (The time may vary depending on your waffle maker.) The waffles should be lightly golden brown and crispy on the outside and soft, fluffy yet slightly chewy on the inside.
9.  Once the waffles are cooked, use tongs or a heat proof spatula to remove and transfer to a wire cooling rack. To keep the waffles warm when making a big batch, arrange the cooked waffles in a single layer on a rack and place in a 200° Fahrenheit oven to keep warm.
10.  Serve with condensed milk and enjoy!

***The waffles can be frozen in resealable plastic bags for up to 1 month. Reheat in a toaster oven or 300 degrees F oven until warmed through and crisp.