Pandan cake (kue pandan)

Instructions

1. Preheat the oven to 170 °C and butter a loaf tin.
2. Blend the pandan leaves with the water and coconut milk, then strain to obtain a fragrant green liquid.
3. Whisk the eggs with the sugar until the mixture pales and doubles in volume.
4. Add the oil, the pandan-infused milk and the vanilla, then mix.
5. Fold in the flour, baking powder and salt gently.
6. Pour the batter into the tin and bake for 35 to 40 min, until a skewer comes out dry.
7. Let it cool slightly before turning out.