Pandan leaves are very popular in South East Asia – they are used for both sweet and savoury dishes. I use pandan leaves when cooking my traditional Briyanis, sambals and even for making desserts and cakes. Freshly squeezed pandan juice not only adds aroma to a dish but also a nice and vibrant green colour. If you have too much or extra pandan leaves at home, wash a few leaves, and boil well with some water. Drink pandan water or pandan tea, as I call it, to get rid of body aches and to detoxify the body.
Preparation time: 20 minutes
Baking time: 45 minutes
280 g plain flour
1 ½ teaspoons baking powder
220 ml cold full cream milk
10 pandan leaves, cut into 2 cm pieces
1 teaspoon apple green colouring (optional)
80 g Thirumala Ghee
170 g salted butter
240 g caster sugar
2 large eggs, lightly beaten
- Preheat oven to 180° C. Line a cake or loaf tin with non-stick baking paper.
- Sift the first two ingredients into a bowl and keep aside.
- Combine the milk and pandan leaves into a blender and blend till the milk turns green. Strain with a fine strainer and discard the fibres of the pandan leaves.
- Beat the Thirumala Ghee, butter and sugar at medium speed for 2 minutes until it becomes fluffy.
- Add low speed, add the eggs in, a little at a time, and then increase the speed.
- Add in the flour, pandan milk and colouring if you are using, in three instalments at very low speed until all are combined well.
- Fill the cake tin and bake for 45 minutes or until golden and is cooked when tested with a skewer.