1. Pandan Steamed Rice:

Ingredients:

1. Two knotted pandan leaves.
2. 600 grams jasmine rice.

Preparation:

• Place the rice in a large pan and cover them with water.
• Drain the water after swooshing the rice and repeat the process until the water is clear.
• Now add cold water to the rice till the water comes to the fingertip, add pandan leaves, and season with a bit of salt.
• Boil the water in the pan and then put the stove in simmer for about 10 to 15 minutes.
• Or till the surface of the rice looks pitted or until most of the water has been absorbed.
• Cover the bowl undisturbed for 30 minutes after turning off the heat.

2. Pandan Coconut Butter Cake:

Ingredients for Pandan Extract:

1. 50 to 75 grams of fresh or frozen pandan leaves.
2. 100 ml of water.

Ingredients for Cake:

1. Five egg whites.
2. ½ cup of sugar.
3. One tbsp of vinegar.
4. Five egg yolks.
5. ½ cup of sugar.
6. Two sticks of unsalted butter.
7. 250 grams of cake flour.
8. ½ cup of coconut cream.
9. One ¼ tbsp of baking powder.
10. 1 tbsp of salt.

Preparation of Pandan Extract:

• Cut the leaves into thin strips using sharp scissors.
• Place the water and pandan leaves in a blender and pulverize them until they become puree.
• Squeeze and strain the pandan extract into a small bowl.

Preparation of cake:

• Preheat the oven to 160 Celcius.
• Take an 8″x8″ square pan, grease it, and keep it aside.
• Meringue: In low-speed whisk egg whited until they turn foamy. Whisk until the mixture turns pale with tiny bubbles after adding the vinegar. Continue whisking while adding 100 grams of sugar by increasing the speed until a stiff peak. Not set it aside.
• Egg Yolk Batter: Beat the sugar and egg yolk until the mixture turns thick and pale. Add pandan extract, coconut cream, melted butter, and beat to mix. Beating at low speed, combine the cake flor, baking powder, and salt.
• Now use a spatula to fold the meringue into the egg yolk batter in three batches.
• Now pour the batter into the greased cake pan.
• Place the pan in the preheated oven for about 1 hour 30 minutes or until the top is golden brown and the cake is cooked thoroughly.
• Once done, let the cake cool down completely, slice, and serve.

3. Buko Pandan: