Pandan cookies for this Chinese New Year. It’s the time of the year for this festive season and I want to celebrate it with the familiar aroma.
These pandan cookies are easy to make, fragrant and easy to consume. You will sure lie to yourself to have just one more…
I used a wooden square mold for this recipe. If you don’t have, you could make it round by shaping it into a log or make it squarish with your hands. Do whatever you like, you can even roll out and use a cookie cutter!
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!