Togel Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Lightly grease an 8x8-inch square baking pan (or line with parchment) and set aside.

Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly distributed.

Combine wet ingredients: In a separate medium bowl, whisk the eggs lightly, then add the milk, melted butter, and vanilla extract. Whisk until blended.

Make the batter: Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. Do not overmix; a few small lumps are fine. The batter should be pourable but slightly thick. If too thick, add up to 2 tablespoons (30 ml) milk.

Prepare pandan (if using fresh leaves): Tie pandan leaves into a knot to release aroma. If using extract, skip this step.

Combine coconut milk and sugar: In a small saucepan, combine the coconut milk and finely chopped palm or brown sugar. Add pandan leaves or pandan extract and 1/4 tsp salt.

Cook the filling: Warm the mixture over medium heat, stirring frequently until the sugar dissolves. In a small bowl, whisk the tapioca starch with 1-2 tablespoons of water to make a slurry, then whisk into the coconut mixture. Continue to cook, stirring constantly, until the mixture thickens to a spreadable custard consistency (about 3–5 minutes). Remove pandan leaves and cool slightly.

Layer batter and filling: Pour about half of the prepared batter into the prepared pan and spread it into an even layer. Spoon the warm coconut-palm filling over the batter in an even layer, leaving a small border. Carefully dollop and spread the remaining batter over the filling as evenly as possible. The top may be slightly marbled — that's fine.

Bake: Place the pan in the preheated oven and bake until the top is golden and a toothpick inserted into the top cake layer (avoiding the filling) comes out with a few moist crumbs, about 30–35 minutes. If the center still feels very soft after that time, bake 3–5 minutes more.

Cool: Remove from oven and let cool on a wire rack for at least 30 minutes so the filling sets. For cleaner slices, chill in the refrigerator for 1 hour before cutting.

Slice and garnish: Cut into 9 or 12 squares. Sprinkle toasted grated coconut or desiccated coconut on top and dust lightly with powdered sugar if desired.

Serve: Serve at room temperature or slightly chilled. Store in an airtight container in the refrigerator for up to 4 days; bring to room temperature before serving for best texture.