5 Pandan (Screwpine) leaves
8 ounces of sugar
8 ounces of self-rasing flour
8 ounces of butter
4 table spoons of coconut milk
1 teaspoon of baking powder
1 pinch of salt
Pre-heat oven to 165C.
To make the Pandan paste, I followed Wendy's instructions because they are by far the best and easiest!!!
First chop the Pandan leaves very finely, you will need approx 1 cup, and whiz it in a blender with a cup of water. Transfer the juice to a jug or glass and let it set in the fridge overnight, the longer you leave it the better.
Remove the liquid, but don't throw it away, just sieve it and keep it in the fridge as it can be used for cooking rice or replacing the coconut milk in this recipe. However, I prefer to use just the paste for the cake.
Mix all dry ingredients + the Pandan paste and add the eggs one-by-one. Last, add the coconut milk (if you want, replace the coconut milk for Pandan juice).
Place the batter in a lightly butter coated baking pan (10 inches), and bake in low heat for approx. 50 minutes or until tester comes out clean.
Remove from pan and dust with icing sugar or coconut!!!
I ordered my Pandan leaves from The Asian Cookshop.