Don’t you just love something that is buttery and jelly?
In Singapore (since we follow the British), we call these Jam Drop biscuits. But in America, it is commonly known as Thumbprint Cookies.
Nevertheless the names, they are the same and super delicious. Basic butter cookie with wonderful sweet jam in the center. They are great as a meetup gift, so be sure to double or even triple the recipe! It will sure be gone in just a few hours time.
Nothing beats a good Pandan Chiffon Cake. It is light, soft and fluffy! Almost like a cottoncandy if that make sense.
This cake is favored by many locals (Singaporeans). We love our Pandan cakes and we can eat it any time of the day. Breakfast along with a cup of coffee, or just an afternoon snack. It is just so delicious.
Making a chiffon cake isn’t hard at all. Some tips and tricks for you before we begin.
Use some vinegar or cream of tartar in your egg whites to stabilize
Use the right size tube pan
Do NOT grease your pan
Turn your pan upside down after you bake
The beautiful green comes from the Pandan leaves and paste. Some choose to leave the paste out of their recipe. But, I always think that adding some extra Pandan paste to the batter will make it an even more fragrant and flavoursome.
Not only that, using coconut milk instead of just plain water will yield you even aromatic and mouth-watering Pandan chiffon cake. I know that coconut milk has a high content of fats but a little makes a lot of differences!