I was given this delicious pandan paste from my dear friend' Kak Erah. Its from Indonesia and suppose to be pure "pandan" with extra green colouring. And when I mean extra... its really "extra". I hardly put a capfull and this is the result... apology to those who have to put their sunglasses on... I will know next time....
But the aroma was REALLY nice... and for people like me, who always have to go subsitute and second best I am happy with this
This is a basic butter cake recipe that I have improvise.... enjoy
Quote:
Pandan Cake
Ingredients:
300g all-purpose flour
1/2 teaspoon salt
1 teaspoons baking powder
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8 inch square baking pan. Line bottom with wax paper or dust lightly with flour.
Sift together the flour, salt, and baking powder.
Cream the butter and blend in the sugar, eggs, and vanilla. Beat until light and fluffy. Add the sifted dry ingredients to the creamed mixture alternately with the coconut milk. Stir until just blended.
Pour batter into prepared pan. Sprinkle with raisins if like.
Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes or until cake springs back when lightly touched. Remove from pan and allow it to cool.
Quote:
Screwpine Leaves:
Popular in the cooking of Southeast Asia (particularly Indonesian, Malasian and Thai), screwpine leaves have a floral flavor and are used most often to flavor rice dishes and puddings. Their intense green hue also makes them useful as a natural food coloring. Screwpine leaves are available in Asian markets-sometimes fresh and always dried. They're also called daun pandan, pandanus and kewra.
I am happy with this 
