Here’s a wonderful Asian treat.
This amazingly green and fantastically light sponge cake is popular throughout South-East Asia. Pandan leaf is often used to flavour desserts and, as in this cake, is often paired with coconut. I’ve bought excellent versions of this cake at Asian grocery stores but for a while there was a shortage and, in desperation, I bought a packet mix. I do like to make everything myself but I cheated with this one and the result was excellent! Maybe I’ll try a recipe next time…..
michelle picker cooks 