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PANDAN CHEESECAKE😍

Let's get Pandan Cheesecake at the promotion price we offer

Only RM8 for a pack !!
Get it now!!

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ALL ABOUT PANDAN

Known scientifically as Pandanus Amaryllifolius, pandanus is a tropical plant in the genus Pandanus (screwpine) genus.

🤩 It is known for its bright green color and fragrant scent.

😲 The leaves have roses, almonds and vanilla
Some types of pandan leaves produce a flower known as Kewra.

🤩 Pandan leaves are available in Southeast Asia and South Asia.

😲Pandan are increasingly popular as food flavors in the United Kingdom and America.

🤩 Pandan leaves contain isoprene esters, tannins, glycosides, alkaloids, and are rich in essential oils.

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What is Baking Powder?

⭐Baking powder is a complete leavening agent, meaning it contains both the base (sodium bicarbonate) and acid needed for the product to rise.

⭐It’s available as a single- or double-acting agent, though double-acting powders are more widely used.

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Assalamualaikum😊

Cheesekut is back‼ ️

Because of many fans from Litbakess very like cheesekut ... So we're going to open order to anyone who can't buy it last time ... YEAYY 🎉🎊

Hurry up‼ ️
Let's get it now‼ ️

ONLY RM5‼ ️‼ ️

If interested please contact us http://www.wasap.my/60178803656
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Did you know that you can make your own cream cheese only with 3 ingredients????😱

Let me share on how to make cream😉

What's need?
•full-fat milk – it’s important to use full-fat milk because of its fat content.
•lemon
•salt

# You will also need a cheesecloth or a fine-mesh sieve

Let's start!
1. Begin by pouring the milk in a saucepan. Heat the milk and bring it to boil over medium-high heat.

2. As soon as it boils, add the lemon juice and then turn off the heat.

3. Set aside for a few minutes while the milk curdles. You’ll notice curds forming and a yellow-ish liquid being left behind.

4. Rinse the curdled milk with cold water by pouring the water over the sieve. This will help to get rid of any extra whey, clinging to the curds.

5. Squeeze the curdled milk as much as possible to drain any last drop of the liquid whey.

6. Put the strained milk into a food processor/blender and add the salt.

7. Within 1-2 minutes (this may vary, depending on how powerful your machine is) you’ll have a light and fluffy cream cheese.

8. Store the cream cheese in an air-tight container in the fridge for up to 7 days. You can freeze cream cheese, but the texture upon thawing is more crumbly and is best used when you’re cooking it into something like a dip or sauce.

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