{"id":10209,"date":"2023-12-18T14:00:19","date_gmt":"2023-12-18T07:00:19","guid":{"rendered":"https:\/\/nico.co.id\/?p=10209"},"modified":"2023-12-18T14:00:19","modified_gmt":"2023-12-18T07:00:19","slug":"prol-tape","status":"publish","type":"post","link":"https:\/\/nico.co.id\/en\/recipe\/prol-tape\/","title":{"rendered":"Prol Tape"},"content":{"rendered":"

Ingredients:
\n– 360 grams cassava tape, mashed
\n– 50 grams sugar
\n– 2 eggs
\n– 70 grams medium protein wheat flour
\n– 65 ml MamaKoKo coconut cream
\n– 75 gram margarine, melted<\/p>\n

Ingredients for topping:
\n– White sesame and black sesame to taste
\n– Raisins to taste<\/p>\n

How to make:
\n1. Squeeze the cassava tape and sugar until dissolved. You can stir it with a spoon. Add the egg and mix well.
\n2. Add the flour. Mix well. Add MamaKoKo and melted margarine. Mix well.
\n3. Pour in a heatproof dish or baking pan that has been greased with oil or margarine.
\n4. Sprinkle with raisins and sesame seeds. Steam for 20-30 minutes or until cooked through.
\n5. Lift and remove from pan. Allow to cool and cut to taste. Serve.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients: – 360 grams cassava tape, mashed – 50 grams sugar – 2 eggs – 70 grams medium protein wheat<\/p>\n","protected":false},"author":3,"featured_media":10206,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[48,49],"tags":[52],"class_list":["post-10209","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe","category-snack","tag-mamakoko-en"],"yoast_head":"\nProl Tape - NICO<\/title>\n<meta name=\"description\" content=\"MamaKoKo's prol tape recipe with coconut cream produces a cake with a dense but soft texture. 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