Pandan coconut cake12/1/2023 ![]() I think that a well-made chiffon is one that is soft like cotton, light as air and fluffy like clouds. Even though you can probably choose to use a pandan extract/paste, the leaves are the real McCoy.īack to the chiffon cake which needs no introduction. This chiffon cake celebrates the marriage of pandan leaves and coconut milk the two provides the cake with its primary flavour. Its unique flavour works brilliantly with coconut milk you would rarely mention one without the other. ![]() It is fragrant and aromatic it can be used in sweets and cakes or even be used to infuse savoury dishes – I would say that it works magically like vanilla bean though it doesn’t share the same flavours. Here’s the skinny on pandan for those of you who are unfamiliar with it: Pandan derives its flavour from its leaves (also known as screwpine leaves). I think I could go as far to say that pandan is one of my favourite Southeast Asian flavours. But judge me not for it is so soft, so light and so fluffy – it doesn’t fill you up though it brings you enjoyment aplenty. My eyes would brighten at the sight of that ubiquitous green cake I would gobble down three or four slices at a go, with a glass of milk on hand. ![]() Like most Singaporeans, it is a cake that I grew up with. Pandan chiffon cake ranks high on the list of things that I miss when I’m away from Singapore, especially if you talking about Singapore desserts. ![]()
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