So we went to Hoo Hing recently and as usual Random Things To Try somehow found their way into the trolley.This time the things included a jar of Pandan Kaya, which turned out to be a thick custard-like spread made from eggs and coconut milk, flavoured with pandan leaf. My immediate thought on trying it was that it would make an excellent filling for a cake. Preferably a light plain sponge cake that would show off the filling's flavour without overpowering it.
This American Hot Milk Cake from Farmers Weekly sounded perfect, just needing a couple of tweaks.
I don't bother to keep self-raising flour AND plain flour, and of course when I looked in the cupboard there wasn't quite enough plain white flour left so it ended up being about 2/3 plain white flour and 1/3 chapathi flour.
