Liu Yi
FROM ISSUE #166 When I was growing up in Singapore, pandan—a perennial grass with an intoxicating aroma—was everywhere. Its subtle perfume suffused so many of my favorite foods: birthday cakes, the cassava cookies my grandma and I made for Chinese New Year, and the chicken simmered in a vibrant tomato and chile sauce that I got hooked on back in my teens. Still, I didn't realize how much I cherished it until I moved to London for college.
The combination of sweet steamed pandan cake and savory grated coconut from Indonesian Putu Ayu will surely satisfy your cravings for sweet desserts and salty treats.
In the midst of life I woke to find myself living in an old house beside Brick Lane in the East End of London
Nyonya kaya is a creamy coconut jam from Southeast Asia. This vegan pandan kaya is rich, sweet, and addictive. Spread it on toast, or eat by the spoonful!
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Deze taart is super makkelijk omdat 'ie gemaakt wordt in de blender. De buitenkant van deze kokostaart blijft knapperige en van binnen is het custard: verrukkelijk!
