Pandan chiffon cake

This is another delicious pandan cake recipe. Unlike the pandan pancake (the one I made on the other day!), Pandan chiffon cake has a very light texture, which almost feels like melting in your mouth.

I added coconut flakes to give an even more exotic kick to the cake. Honestly, pandan and coconut work so well. They're best mates to each other!

As long as you prepare the eggs properly, making chiffon cake isn't hard.  Make sure that you mix the eggs well with an electric mixer so that the cake will rise well and have a very nice delicate texture.

To see the recipe, visit The World of Sweets Recipes, Indonesia.

Singaporean pancake, Kueh Dadar

We've had a hairy coconut that Andy bought a few weeks ago. To be honest I didn't know what to do with it...  but this evening, Andy finally decided to cut it. Not only that he even grated it for me to use for this beautiful pandan green cake called Kueh Dadar from Singapore.

As soon as I started cooking the coconut, the kitchen was filled with an exotic flavour and I tasted bits of it, ... ooh, amazing... I was like "it's gonna be good...";)

The pancake's colourful green is from the Pandan flavouring which I got when I was in Malaysia. Pandan leaf is widely used in South Asian cooking, and known for its unique flavour.

When you bite into it, the exotic taste expands in your mouth.... I didn't know the freshly made sugary coconuts are so addictive...;)

To see the recipe, visit The World of Sweets Recipes, Singapore.