Pandan and Coconut Cake

This eye-catching cake's fragrant scent and dazzling green hue are attributed to finely crushed pandan leaves, a tropical plant with a vanilla- and coconut-like aroma.   

A layer of mascarpone cheese mixed with raspberry jam gives the cake a touch of tangy acidity.   

Pandan, Pandanus amaryllifolius, is a flowering tropical plant found in Southeast Asia. Pandan leaves have a fragrant smell, akin to vanilla, and are used in both sweet and savory dishes.    

Depending on your location, you can get pandan leaves (fresh or frozen) in an Asian grocery store. You may also buy fresh leaves online from sayweee.com.   

Wrap fresh pandan leaves in moist paper towels and refrigerate in an airtight container. The leaves will keep for around four to five days.  

You can alternatively freeze the leaves in one layer on a baking sheet. Once frozen, gently transfer the leaves to an airtight container and store in the freezer. Frozen pandan leaves can survive for up to six months.   

In this recipe, you can use a combination of pandan powder and pandan paste instead of fresh pandan leaves. To make this, skip step 2 and substitute the pandan liquid in step 3 with 1/3 cup water, 3 teaspoons pandan powder, and 4 drops pandan paste.   

Allow the coconut milk mixture to cool before proceeding to step 4, where you can add more pandan paste to the batter to obtain the appropriate color and flavor.   

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