Pandan chiffon cake
Cakes
I admit: pandan leaves and/or pandan flavouring are hard to come by. But this cake is beautifully fragrant and such a quirky example of East-meets-West cuisine: a rich, airy chiffon cake flavoured with pandan (also pandanus, or screwpine) leaves, which are the vanilla bean of SE Asian cuisine. My mother has made this all my life and I've no idea where the recipe comes from, but it's my equivalent of Proust's madeleine. The coconut milk called for here should be the thickest, richest coconut milk you can find - "D" Best is my mother's preferred brand and it comes frozen. I often can't find it, so I skim off the solid part of a can of Chaokoh or similar. As for the green food colouring, I usually skip it but pandan-flavoured things are traditionally tinted pale green in Singapore and Malaysia.
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