班兰的香味，总是让人吃不腻。这次搅了班兰汁，
取沉淀在底部的班兰精华，就烤了这香香的鸡蛋糕。
班兰鸡蛋糕
材料：
鸡蛋 4个
细砂糖 150克
面粉 150克
发粉 1茶匙
细砂糖 150克
面粉 150克
发粉 1茶匙
浓缩班兰精华 2茶匙
做法：
1. 烤箱预热200度。
2. 鸡蛋加砂糖打发至乳白和浓稠状。
3. 加入班兰精华搅拌均匀。
4. 分次加入粉类，轻轻混合均匀。
5. 把模型放入烤箱预热10-15分钟，取出，抹上少许油，把面糊舀入模型9分满。
6. 烘烤约10-15分钟或至金黄色，
6. 烘烤约10-15分钟或至金黄色，
7. 取出并以牙签挑出烤好的鸡蛋糕，搁凉，收入罐中。
Pandan Kuih Bahulu
Ingredients :
4 eggs
150g sugar
150g plain flour
1tsp baking powder
2tsp pandan juice
Method :
1. Preheat oven at 200C.
2. Beat egg and sugar until ribbon stage.
3. Add in pandan juice, mix well.
4. In a sperate bowl, mix flour and baking powder together. Add in flour in (3) slowly and mix until well-combined.
5. Heat up the kuih mould in the oven for 10-15mins, remove, oil properly, then use a spoon to fill up the mould with batter until 90% full.
6. Bake for 10-15 minutes or until light golden.
7. Use a tooth pick to remove the cake and cool on a wire rack.
4. In a sperate bowl, mix flour and baking powder together. Add in flour in (3) slowly and mix until well-combined.
5. Heat up the kuih mould in the oven for 10-15mins, remove, oil properly, then use a spoon to fill up the mould with batter until 90% full.
6. Bake for 10-15 minutes or until light golden.
7. Use a tooth pick to remove the cake and cool on a wire rack.
