Since I had quite a fair bit of pandan and coconut milk with a block of butter left, I thought I'd try making a pandan butter cake. And instead of following Gracious Treatz's recipe, I tried
Diana's recipe again, but of course with some tweak of my own. Diana's recipe (which is an adaptation of another famous recipe) uses pandan paste (which I really don't like) and requires separating the egg whites from the yolks before finally combining them together again. I thought this should be worth a good try.
I'm strongly against pandan paste and such because if you'd take a look at the ingredients section, you'll notice that they are made up mainly of propylene glycol and glycerine. If you've taken up chemistry before, you'll know that both propylene glycol & glycerine are essentially a type of sugar alcohol. To further drive my point across, I should also mention that food grade propylene glycol is mainly produced from propylene oxide which is a probable human carcinogen. I know the end product is purported to be "food grade", but the point of baking my own cake is to avoid ingesting unnatural substances as much as possible, especially if they could probably cause cancer, as such I insist on making my own pandan extract naturally.
I didn't take any photos, but I started by blendering 3 pandan leaves with 65 ml of coconut milk. That was quite a disaster because there was too little liquid and the pandan leaves didn't blend in perfectly. I should have used either a slow juicer and then mix the pandan extract with the coconut milk or used a bullet blender with finely cut pandan leaves for better result. Will keep this in mind next time.
As soon as the pandan extract was ready, I started creaming the butter and sugar. This time I took out my 6 year old 1000 watt Kenwood Chef Premier to do the beating.
 |
| Creaming Butter & Sugar - Galaxy Note 9 |