Pandan Kuih Kosui by Ivy Chee

Ingredients:
80gm tapioca flour
100gm plain flour
100gm sugar
300ml water
2-3 pandan leaves
2 tbsp pandan juice (made from 6-8 pandan leaves and approx 125ml water)
1/2 grated coconut
a pinch of salt

Method:
1) mix water with sugar & pandan leaves, to make syrup. Bring to boil until sugar dissolved. Let it cool.
2) mix and sift the 2 flour.
3) add the syrup, pandan juice to the flour. Mix well until smooth.
4) pour some water in the steamer to boil.
5) pour the mixture into the teacups (about 12 teacups) and steam for 10 mins or cooked over high heat.
6) let the mixture to cool and remove from the teacups.
7) serve the pandan kuih kosui topped with grated coconut(mixed with salt).

Pandan Layer Cake by Lisa Tok

Pandan Butter Cake

Ingredients:

250g butter - softened at room temperature

200g castor sugar

5 large eggs

210g self raising flour - sifted

Few drops green pandan paste

Method:

1. Cream butter and castor sugar until light.

2. Add in eggs one at a time, beating well after each addition.

3. Fold in sifted flour lightly, add gren pandan paste and mix well. 

4. Pour into lined and greased 8" tin, bake in preheated oven at 170C until cooked. 

Ingredients:

1 pc 4" x 8" pandan butter cake - cut into 3 slices horizontally (from above)

15g agar agar powder

250g sugar

1000ml water

300ml thick coconut milk

3 egg yolks (mix well with coconut milk)

Few drops green pandan paste

Method:

1. Place one slice of pandan butter cake in a rectangular mould (You may use round cake for a round mould or cake tin).

2. Stir and boil agar-agar powder, sugar and water, mix egg yolks and coconut milk, pour into agar-agar mixture and stir over low heat, add green pandan paste, strain the mixture.

3. Pour 1/3 agar-agar mixture over cake, leave until half-set, place a slice of cake on top. Pour second 1/3 agar-agar over and leave until surface is almost set. 

4. Place last piece of cake on top and pour remaining agar-agar over cake. Leave to set, chill well before slicing.

Lemon Grass Rice by Jaymee Chan

Add lemon grass (bruised), pandan leaves, some ginger, some lime leaves and cook with rice as normal. After cooked, add 2 tablespoon of VCO, mix and serve.

Organic Pandan Froggie Buns by Jenny Yennee

Recipe Link : https://m.facebook.com/story.php?story_fbid=852717358088951&substory_index=0&id=746025335424821


Ingredients :
320g organic unbleached bread flour
30g organic cake flour
30 g organic fructose
10 g organic dried yeast
1/2tsp salt
1 egg
120 ml fresh pandan leaves water
10 g soya powder
40 gm grapeseed oil

Method: 

Combine all ingredients (except grapeseed oil ) in a mixer bowl mix well (abt 5min). Then add in grapeseed oil, Knead abt 15-20mins. Then, knead the dough into a ball shape and covered wt mixer bowl lid, proof till its doubled in size, about 45min or more depending on the weather. Transfer it to a clean floured surface. Deflate and divide the dough .

To make Froggie buns

Take the dough out, and divide into 60g each - 10g each (for the eyes) and divide the rest of the dough into 25g (for the faces). Let the dough rest for 10 minutes.

Roll out the dough for the faces, put two face pieces together, and pinch the sides firmly. Divide each piece of eye-dough into 2, roll into balls and put on top of the face part.

Put the frog buns on a baking sheet lined with parchment paper and let rise again (2nd rising) for about 30 to 40 minutes. As soon as they have risen, pre-heating the oven.

Brush the frog buns with a beaten egg. Make a dent in each eye ball with chopsticks, and push in the black bean.

Bake for 15 minutes in a preheated 160℃ oven.

Pandan Egg Tart by Jenny Yennee

Recipe Link : https://m.facebook.com/story.php?story_fbid=859538130740207&substory_index=0&id=746025335424821


Tart Shell
Ingredients:
125g butter
60g icing sugar
250g unbleached plain flour
1 egg
1/2 tsp vanilla essence

Method:
Sift flour and icing sugar into mixing bowl. Rub butter into flour mixture until resembles coarse crumbs. Add in egg, vanilla essence. Shape dough into ball and refrigerate before using.



Egg Filling recipe
Ingredients:
( A )boil and cool 50ml water + 50g sugar
( B ) 3 eggs mix together with 60g soymilk
( C ) 50ml Fresh Pandan Leaves Juice

Method:
1. Mix (A) & (B) & ( C ) and strain to remove coarse materials and bubbles.
2. Pour egg filling into tart shells.
3. Bake at preheat oven temp 150c for 25- 30min.

Pandan Chiffon Cake by Yap Lai Fan

Recipe Link : http://kitchentigress.blogspot.com/2011/03/pandan-chiffon-cake.html

Steam Pandan Cupcakes by Alicia Gan

Dry ingredients
(A) 200gm cake flour
¼ tsp salt
4 tsp baking powder
80gm sugar

Wet Ingredients
100ml pandan juice (blend 3 pandan leaves with 100ml water)
100ml coconut milk
2 eggs
20gm melted butter

Method:
1. Sift A.
2. Mix sugar with (A).
3. Beat eggs and combine all wet ingredients.
4. Combine wet and dry ingredients well.
5. Spoon into paper lined cups until 2/3 full.
6. Steam on high heat for 15 minutes.