Pandan cake
What should I write about....
I could write about how our washing machine stopped working last Tuesday and how J. spent the entire day today trying to figure out what was wrong. But that's vaguely depressing and he is hopeful that the part he ordered late this afternoon will do the trick.
I could write about how I spent my afternoon, but I need to save that for tomorrow. The same with why my loom is still not warped.
I could write about the weather and how much I really just want to wear sweaters, but that's starting to really scrape the bottom of the barrel.
So, I guess I will write about food. Again. This time it was Y. in the kitchen. She decided she really wanted pandan cake. (Pandan is a South East Asian plant whose leaves have kind of a vanilla/coconut/banana-y flavor. We discovered it on our first trip to Vietnam and we all love it.) Y. has made pandan cake before, but it has been a bit of a trial and error process. This time she decided to make a chiffon cake with pandan extract for the flavor.
Have you ever had a chiffon cake? I hadn't. It is very like an angel food cake except that instead of using just egg whites from a week's worth of eggs, it uses the whole egg. Angel food cake has never been my favorite, but I think it's the amount of egg whites. I don't care for meringue that much, either. But I really liked the chiffon cake. Everyone did. Y. did a great job with it and has plans for how to improve upon it next time. We do need to get more pandan extract in order for there to be a next time.
Y. wisely took a picture before the boarded descended and ate it all up.
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