Pandan. Amazing. Smells and tastes like nothing else I’ve experienced, and the colour is something else! It is used in so many desserts in many asian countries, but also works beautifully in savoury dishes like curries and rice. Fortunately lots of Asian grocers in Australia now stock Pandan leaves, and will definitely stock the Pandan essence I used for this cake. The Cassava flour turns the cake into more of a pudding texture, it is unusual but delicious. I iced this cake with condensed milk that was simmered and reduced with Pandan essence to form a sort of caramel. But if you want to keep the cake vegan, I would suggest using a simple icing of icing sugar, lemon juice and pandan essence.
4 cups cassava flour
1 1/2 cups palm sugar
3 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp salt
3 cups coconut milk
2 tsp chia seeds mixed with 2 tbs water
1 tsp pandan essence
1/4 cup white vinegar
Pre-heat oven to 180 degrees celsius. Grease and line a 30cm cake tin.
In a large bowl combine the flour, palm sugar, baking powder, cinnamon, ginger and salt.
Add the coconut milk, chia, pandan essence and vinegar. Stir to combine.
Spoon into prepared pan and bake for about 40-50mins or until risen and springs back to the touch.
Cool in pan.
Turn out and ice as you please.