Making Pandan Rice Cake
Rice cakes are traditionally made with rice flour, but these are made with all-purpose. Pandan leaves are used as natural coloring and flavoring in these cakes.
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Pandan (Fragrant Screwpine) is a plant we use as food flavoring and aroma enhancement. Most of the time we use pandan leaves in steamed rice.
Rice cake or commonly known to us as "bibingka" is usually made up of rice flour, but all purpose flour can be used as alternative. Bibingka is usually made plain, paired or topped with other type of savory delicacy. But there is one recipe I stumbled upon the internet and I find it pretty unique. Pandan is added into the rice cake. I tried it myself and it turned out great. Same texture with a different aroma and color. Real pandan leaves are used as natural coloring and flavoring in it.
- 5 pieces Pandan leaves (fragrant screwpine) cut 4 times
- 2 cups all purpose flour
- 4 eggs
- 250 g sugar
- 1 Tbsp baking powder
- 250 ml water
- 150 ml milk
- 1/4 cup melted butter
- Blend pandan leaves and water. Drain and reserve juice for batter.
- Mix flour, sugar and baking powder.
- In a separate bowl, mix pandan juice, eggs, melted butter and milk.
- Combine liquid with dry ingredients. Mix well until evenly distributed.
- Pour into greased pan. Bake at 180 C for 1 hour.
- Let cool and cut into squares. Serve.
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