Pandan Cupcakes

I was craving for some pandan cakes and as usual, I tried to make as little as possible. However, it was still a bit much, there were 12 of them using three eggs. I converted the measurement from cup to grams and somewhere along during conversion, I must have done something wrong. I ended up with having a bit more flour than needed, I had a little denser than usual cupcakes, the cakes did not collapse too much from their peak, but still taste really good.

Pandan Sponge Cake

Our house has been supremely quiet with no other human being at home other than yours truly, during most of the day.  Not only the sound and the activity have been significantly reduce, so have the job creation. Not much relocation of clothes, cushions, food crumbs and mess. In short, so much less work. 

 

I am considering contributing Pandan Cake for the school's United Nation's evening next month. I normally make cup-cake size, but I know the uniqueness of the cake in terms of appearance, lies on on its colors. Hence, it's only right to make one big cake and sell them in slices. For testing purpose, I halved the recipe though, because there are only two of us that will test this product(Yay!). 

 

Pandan Sponge Cake

I have not been too active in the kitchen since we got back from our trip to the USA. I felt so tired from catching up with works and taking a bit longer to recover from jet lag. Yet I craved for these Pandan Sponge Cake when I saw them in the shop when we were out. Instead of buying a slice or two I went home and waited for the right time to bake them. It's so much more satisfying this way, at least for me.

Dadar Gulung/Kuih Dadar

This snack is known as Dadar Gulung in Indonesia, while in Singapore and Malaysia, its name is Kuih Dadar. Essentially, it is a rolled crepe filled with sweetened grated coconut. This is one of my favorite snacks. The grated coconut is cooked with pandan leaves, giving the filling a very aromatic taste. The green color of the crepes also comes from pandan, although in my case, I used green colored pandan essence. The recipe is here.

Pandan

Pandan leaves are used a lot in cooking and baking in the region around here. I got my plants from my mother in law and they have grown well and many more since. It is very handy to have them around the house. When I was growing up, I remember my mom used to get the essence of the leaves for making some desserts. I prefer getting the essence or paste from the supermarket, it is so much more convenient although it may not taste as good.