I forgot to post this. Before I posted about Pandan pancakes, well here's the real deal. When I made this, because it's a food from my father's culture, he tells me he doesn't want me to leave. If you ever feel like trying out this recipe, then here you go.
Pandan Chiffon Cake
From Easy Malaysian Style Cookery.
You will need:
8 eggs, separated
1 1/4 cups caster sugar (superfine sugar)
3/4 cup vegetable oil
1 tsp vanilla essence
3/4 cup (180 ml) coconut milk
1/4 tsp pandan extract
1 cup self-raising flour
1 tsp cream of tartar
*Note that if you don't have self-raising flour at home you can always mix 1 cup of all-purpose flour with 1 1/2 tsp baking powder and 1/2 tsp salt.
1. Beat egg yolks, sugar, oil, and vanilla essence in a medium sized bowl, with a whisk or an electric mixer until combined.
2. In a separate tiny bowl, combine coconut milk and pandan extract. Then beat in the coconut-pandan combination with the previous mixture.
3. Sift flour 3 times into a large bowl. Then make a well in the centre. Finally whisk egg mixture into the flour well.
4. Beat all egg whites in a large bowl with an electric mixer until frothy. Then add cream of tartar and beat until firm peaks form.
5. Fold in egg whites into flour mixture in 2 bachets using a balloon whisk.
6. Carefully pour mixture into a 21 cm increased Chiffon pan. Pull skewer through batter and/or lift pan with batter and mildly hit a hard surface with it to disperse bubbles.
7. Bake at 350° F for about 45 min or until cake feels springy to the touch (I did an hour). Gently invert pan on a cooling rack. Do not move or bump pan until cake is completely chilled. Run rubber spatula around the sides of the pan to release cake. Slice. Enjoy!