![]() ![]() Now, thanks to having to stay at home, I can finally check this off my list! I made a note back then – almost a decade ago – to give his a recipe a try. ![]() Through research and trial and error, he’s pretty much perfected the Pandan Chiffon Cake, so I knew I wasn’t going to find a better recipe. I started following the blog and soon found Dr. ![]() But then I stumbled upon this blog when I was looking for a Roti Canai recipe. Previously when I made this cake, I used a basic chiffon cake recipe and added in pandan essence. It’s also used to add subtle flavour and aroma to rice dishes, such as nasi lemak and meat such as Pandan Chicken. It has a complex taste which lends itself well to desserts, where another common ingredient, coconut milk, is often infused with it. Pandan can be described as sweet, floral and grassy. Pandan Chiffon Cake is basically a chiffon cake flavoured with the juice of pandan leaves (also known as screwpine leaves), which are often used in preparing food in Malaysia and other Southeast Asian countries. It had been about 10 years since I last made it, which is hard to believe, especially since it’s one of my favourite cakes! Of course, I get my fill of it every year when I’m in Malaysia, but it’s been a really long time since I’ve enjoyed this cake homemadeow good is this cake? Well, a few years ago, CNN named Pandan Chiffon Cake the national cake of Malaysia and Singapore, and one of the world’s 17 best cakes! I finally made Pandan Chiffon Cake again recently. ![]()
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