Made this Pandan Chiffon from Kitchen Tigress' blog.
Reduced the sugar to 70gm in total, and cake still taste just as good.
I also reduced my coconut milk to 50gm and added pandan juice to make a total of 95g because I felt that my pandan juice were not fragrant enough... maybe they were too old?
Of course I had an easier way of squeezing out pandan juice from the leaves without water... with the help of my super juicer!
Meanwhile, if you are at her blog, check out her other entries as she dissects recipes from some recipe books.
They're wicked, and never fails to give me a good laugh!
1 comment:
I've been craving pandan cakes in the last couple of weeks. It's the taste of my childhood in Singapore. Never thought to make my own till now. Will have to give this a go!
PS: I am hosting a Bits of Brit giveaway currently(open to Singapore residents only), so I really hope you will enter: http://www.underlockandkeyblog.com/2013/04/bits-of-brit-giveaway.html
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