The mixture will separate and the water will float to the top while the denser concentrated pandan juice will settle at the bottom of the container.ĭay 2 – Carefully pour out the water, leaving behind the concentrated juice. Pour the juice into an air-tight container and place it in the fridge over-night. Strain and squeeze as much juice as possible out of the leaves. Cut the leaves into smaller pieces.Īdd enough water to enable the blender to blend the leaves.īlend until all the leaves are pulverized. Make sure you wash every nook and crevice because dirt is easily trapped in the leaves. Make sure you have quite a bit of patience before you start! (You have been warned! :P) My verdict? This is a really good pandan cake, but the chances of me waiting 2 days to make one cake is really quite slim, especially since my recipe for a pandan cake using the pandan paste method is really good too! I have to say I tried really, really hard to not add any coloring to this cake even though I prefer a more vibrant green. Seriously, I am so not used to having to wait a day before I can bake a cake.īut so many of you have asked me for this recipe so yes, I heard you, and well, here’s how I make a Pandan Chiffon Cake using natural pandan juice. Not because it is not yummy, but because it is so darn tedious to make! I swore I was never going to blog about this cake.
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