"Toast & tea, with friends of the soul
Many a heartbreak, and damage control,
Rainy days, and nights at end
Rules that were always available to bend,
Party nights, indecisive future to seek
Graduations, new jobs, love so meek
And even though life moves along,
Oh Singapore, you will always be home!"
I apologise it took me so long to post this recipe. It has been due for a while. But there is good reason behind it. I promise.
Singapore is a place that always brings back memories. Fond memories. It is where I truly started my independent adult life, opened up my culinary palette and met the husband I never knew I could love this much. So not only did this recipe (inspired by a favourite Singapore treat) seem like the perfect way to make this announcement, but also seemed apt for yet.. another ... beginning.
Are you ready?
Yep, it's happening! We're launching a teeny-weeny 29.1 this June! And the chef in me is already getting into instructor mode for the future kitchen assistant. *Whoopsidoodadee*
And before I have my hands full, I wanted to introduce my other baby - the virtual 29.1 a.k.a. this refreshed website that has already taken on a new avatar in anticipation of introducing all of you to our little spicy bundle of joy! As some of you might have noticed, I am taking a tiny (well deserved?) break from hosting events, but working on a range of new services that will be on offer very soon. From consulting for new supperclubs & private chefs, to menu planning for events, I hope to reach out to a lot more of you though these added services over the next few months. The recipe/blog section will also be undergoing a slight overhaul soon, so make sure you subscribe to the site so as not to miss any exciting updates. I might be slow during this changing phase, but I will definitely not be obscure or inactive. So for those of you who have questions, do contact me or leave a comment below!
And now, since we are all caught up, lets talk food...
This recipe happened as a result of craving for the very airy Singaporean Pandan Chiffon Cake. It's an absolute delight of a snack, and I willingly overdose on it every time I travel east. Since this year I wasn't able to make my the trip, I decided to bring those flavours to me instead. What can I say, a craving is a craving is a craving. Baked as a simple pound cake, the layers of Kaya and coconut add a moist goodness to the subtle flavours of Pandan - a sensation that can only be described with closed eyes.
¼ cup unsalted butter, room temperature
½ cup light olive oil
1 1/4 cup brown / cane sugar (more if you like your cakes sweeter)
1 1/2 cup Atta (Indian wholewheat flour)
1 teaspoon pandan paste (available at most Asian grocery stores)
Pinch of salt
1 teaspoon baking powder
3 large eggs
1 teaspoon vanilla extract
1/2 cup yogurt
1/4 cup milk
¼ cup unsweetened coconut flakes + more for layering later
Kaya jam (Singaporean coconut jam - should be available at Asian grocery stores, although I got mine from Singapore)
Preheat oven to 350°. Butter your cake/loaf pan and keep aside.
Mix milk & yogurt and keep aside. (Or use 3/4 cup buttermilk). Whisk flour, salt, and baking powder in a medium bowl and set aside.
Using an electric or hand mixer, beat oil, butter, and sugar until pale and fluffy, 5–7 minutes. Add eggs, one at a time, beating well to blend between each addition. Add the pandan paste / extract and vanilla essence. The batter will turn green, and that is exactly how it should be! Slowly add the dry ingredients in 3 batches, alternating the milk/yogurt mixture with the flour. Fold slowly and do not overmix. Stir in coconut flakes.
Pour batter into pan and bake until a tester inserted into the center comes out clean, around 60–70 minutes. Transfer pan to a wire rack and cool in pan for 10 minutes.
Once slightly cool, cut horizontally to create 2 layers. Smother a generous amount of Kaya jam on the bottom layer, sprinkle some coconut flakes and put the second layer on top. Repeat for the top layer. Once completely cooled, cut into squares and enjoy with a cup of chai!