Already in the mood to bake, I decided on a Pandan Chiffon Cake. It is a 'repeated telecast' as I had previously baked this before. This time, instead of using trim coconut milk in the Ayam brand UHT pack, I used the original coconut milk with full fat instead. The outcome was quite pleasant with a stronger aroma and richer taste. The recipe can be found here in my previous Pandan Chiffon Cake entry.
I didn't save the cake in time and my cutting method distorted the beauty of the cake. Anyhow here's the outcome..
can you smell it??