This recipe is an easy bake. Nothing can go wrong if you follow the steps and proportions accordingly. It is a great way to bake some snacks for your children to bring to school or to bring along during their school outings.
Today, I had guests visiting at the museum. It was fun receiving them because they came all the way from Boston, US to Singapore to look for us. It was also amusing how energetic they were, and how one of them managed to find solace in the heavy downpour that occurred while we were having a meeting over coffee at the cafe. What we find to be mundane in our daily life could turn out to be so refreshing from another perspective. And as such, it made the day so much more cheerful and heartening at the end of a long work schedule.
Perspectives.
I hope that my pandan yoghurt cake can bring joy and happiness to all who finds pleasure in savouring every bite of the cake.
Ingredients:
- Plain flour: 1.5 cups
- Baking powder: 2 tsp
- Salt: 1/4 tsp
- Sugar: 1 cup
- Egg: 3, large, beaten
- Yoghurt: 1 cup
- Pandan extract: 1/2 tsp
- Canola oil: 1/2 cup
Method:
- Preheat oven at 180 degrees Celsius. Place muffin cups in baking tray.
- Sift plain flour, baking powder, salt & sugar in mixing bowl.
- Whisk in eggs, yoghurt, pandan extract & oil. Stir till well-incorporated.
- Scoop batter into muffin cups till 3/4 full. Bake 35min till golden brown.
Serving:
6 small serving cakes
