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Just like the iconic Bengawan Solo pandan chiffon cake that is highly recommended by CNN as it is named as the Singapore’s national cake at here? Oh! YES, please! Guess what? I have found IT!!! A recipe that can bake a pandan chiffon cake that is so soft like the Bengawan Solo one.
Preheat oven to 150 degree Celsius. Wash and cut the pandan leaves into small pieces. Exclude the tips of the pandan leaves (3cm) as they will make your fingers itch. Blend the small pieces of pandan leaves with the water. Strain it with a sieve. Squeeze it dry. Sift the baking powder and the cake flour. I used fresh coconut milk.
Preheat oven to 150 degree Celsius. Wash and cut the pandan leaves into small pieces. Exclude the tips of the pandan leaves (3cm) as they will make your fingers itch. Blend the small pieces of pandan leaves with the water. Strain it with a sieve. Squeeze it dry. Sift the baking powder and the cake flour.
The cake is made up of 3 layers of fragrant pandan sponge cake and enveloped with a coating of creamy kaya custard. This is a perfect cake for pandan kaya lovers and is bound to give you your kaya fix for the day!
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