185 gm (6 1/2 oz./1 1/2 sticks Plus 1 tbsp.) butter
170 gm (6 oz./1/2 cup) sugar
3 eggs ( M )
185 gm (6 1/2 oz./1 1/8 cups) cake flour (superfine flour)
1 1/2 tsp. baking powder
Pinch of salt
50 ml (1 1/2 oz./1/4 cup) thick coconut milk
1/2 tbsp. pandan paste
Preheat oven to 180 degrees C (350 F). Grease and line an 8-inch (20 cm) square baking tin.
In a small bowl, combine the coconut milk and the pandan paste. Stir well; set aside.
Cream butter and sugar until light and fluffy. Add in eggs one at a time. Fold in flour, baking powder, salt and mix well. Pour in the Coconut Milk/Pandan Paste mixture and mix until well blended. Spoon batter into prepared baking tin and spread top evenly with a metal spatula. Bake at 180 degrees C (350 F) in prepared baking tin for 40 to 45 minutes. Remove from oven and transfer the cake to a wire rack and cool in the pan for 10-15 minutes, then turn the cake out onto the rack and cool completely before serving. To serve, cut into squares or wedges.
Makes 6-8 servings.
Photograph taken by Diana Baker Woodall© 2003
Submitted By: Anita Khaw
Date: November 4, 2003