News of this new light yet moist cake traveled fast. In any case, Baker sold his cakes to the famous hat-shaped Brown Derby restaurant and private parties. Given on his name, one wonders whether Baker had been genetically pre-programmed to make this exciting contribution to baking history. Harry Baker, a Los Angeles insurance agent, invented the cake in the 1920s. Some versions of this cake use coconut milk, rather than dairy milk. A version of pandan cake that is layered with young coconut shoots, known as Buko Pandan Cake, is also very popular in the Philippines. This led to angry reactions from the residents of Indonesia, who claim pandan cake as their own. In 2017, CNN controversially named pandan cake the national cake of Singapore and Malaysia. Pandan cake is very popular throughout Southeast Asia. Since pandan leaf can be hard to come by, but pandan extract (also known as pandan paste) is easily available on Amazon or at your local Asian grocery, this recipe relies on pandan extract for its green color and pandan flavor. In Asia it is used much like vanilla in the West, as an additive flavor to sweets. Its green leaf has a sweet and mild flavor. This pandan cake recipe is so light that you will feel almost no guilt after consuming several slices (almost being the operative word, here!). It’s so light and fluffy that you could *almost* sail away. Have you ever wondered what a pandan-scented cloud would taste like? Well, that’s what this cake is.
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