For the wrap:
150 g Wheat Flour
250 ml Fresh Milk
18 g Sugar
7 g Cooking Oil
4 g Baking Powder
2 g Baking Soda
2 g Salt
2 g Vanilla Powder
For the pandan cream:
200 ml Fresh Milk
20 g Maizena (Corn Starch/ Cornflour)
20 g Coconut Milk
1 Egg Yolk
35 g Sugar
1 g Pandan Paste
15 g Chocolate Chips
1 Piping bag
In a mixing bowl add the wheat flour, fresh milk, sugar, cooking oil, baking powder, baking soda, salt, egg and vanilla powder Mix until well combined. then cover the bowl with plastic wrap and let stand for 30 minutes.
Preheat a flat nonstick pan, then pour 35 g of dough into the pan to form a thin round shape.
Cook on low heat for about 15 mins or until the underside is golden brown.
Then remove from heat and set aside to cool. You do not need to flip the wrap to cook both sides.
In a preheated pan add the fresh milk, maizena (corn starch), coconut milk, egg yolk, sugar and pandan paste.
Mix well and cook on medium heat until the mixture has thickened. Remove from heat and set aside to cool.
Fold the wrap in half by gluing it at the ends with a bit of cream, or rolling it up into a cylinder with the center empty.
Fill the piping bag with the pandan cream.
Fill the middle of the cylinder with about 60 g of pandan cream.
Garnish both ends of the cylinder wrap with a chocolate chip in the center of the pandan cream..
The Kue Manja is now ready to serve!