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Pandan Butter Cake: Childhood revisited

May 19, 2013
FEATURE

Not to be confused with the soft as air pandan chiffon cake, this cake is infused with gorgeous pandan flavour but it’s buttery with a nice crust. Bake this and your whole house will smell like childhood heaven. Make this for tea today!

Ingredients:

227g butter/ 1 block
200g castor sugar
2 Tbs pandan kaya
4 large eggs
20ml pandan juice
50ml milk
½ tsp pandan paste
260g self raising flour
20ml coconut milk
1 tsp baking powder
30g desiccated coconut

Method:

1. Cream butter and sugar until light and fluffy

2. Add eggs one at a time. Add kaya.

3. Alternate dry ingredients with wet. Mix well.

4. Lastly fold coconut milk in.

5. Put in 8 inch pan. Bake at 175 C for 50 mins

Tip: Do not over beat the mixture or you’ll end up with a really dense cake. Don’t be lazy, squeeze out the pandan juice from the leaves instead of using flavouring to get an authentic pandan tasting cake.

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