my friend J invited G and i over for dinner (yay! dinner party). with J & G both being malaysians albeit from different areas of the peninsula, i thought it’d be appropriate to bring over some pandan cake. the recipes i had perused all required a lot of eggs (like 8 to 10) and because they relied on the whipped up eggs for their chiffon structure are also trickier to construct. lacking the eggs but having quite a lot of yogurt (the good stuff too: creme bulgare), it dawned on me that i could make a pandan yogurt cake instead.
the cake came out incredibly moist (it’s still moist at day 3), imbued with the fragrance of pandan (which is like a cross between jasmine rice, vanilla and coconut), and well, a shade of psychedelic green. my husband finds the colour disturbing; it really doesn’t look like something that should occur in nature. i used pandan paste and my guess is that the manufacturer added some food colouring to the mixture. if i ever get my hands on some fresh pandan, i’ll let you know what the true colour of pandan should be. personally, i find the bright green disturbing yes but oddly fascinating. it’s a happy colour, one belonging to festivals, one of joy, kinda like the kid that shows up to school on the first day wearing bright green just because she likes it and doesn’t care about fitting in.
Pandan Yogurt Cake
(fills 1 nine-inch bundt pan)
Flour 3 cups
Baking Powder 4 tsp
Salt ½ tsp
Sugar 2 cups
Yogurt 1 ½ cups (i used creme bulgare*, but plain whole milk yogurt or creme fraiche will work too)
Milk 1/4 cup
Veg Oil 1 cup
Pandan Essence 2 tsp
- Put all the ingredients into a mixing bowl and blend until well combined. (about 3 minutes on medium speed using the paddle attachment)
- Pour the mixture into a greased bundt pant
- Bake at 350°F for 1 hour
- Let the cake rest for 10-15 minutes in the bundt pan before unmolding. To unmold, place a pan or cooling rack on top of the bundt pan and slowing invert. (i did it too quickly the first time and my cake slipped out of the mold and cracked in 3 spots!)
- Well-wrapped, the cake keeps for about 1 week at room temperature.
* creme bulgare is yogurt made with heavy cream, kinda like creme fraiche