Pandan Cupcakes with Gula Melaka Syrup

The best pandan cupcakes ever! Really easy to make and results in fluffy cupcakes that are perfect for eating as it is or for decorating with your choice of icing.

I have been searching through a lot of pandan cupcakes recipe and did not find one that was easy enough for me to bake until I found this amazing recipe.

This is not a pandan chiffon cupcake recipe. It is a regular easy to make pandan cupcake. The texture is light and fluffy but it is not so delicate as to make it difficult to handle. As such, it makes a perfect base for decorating with icing if you are so inclined. I just drizzled mine with a Gula Melaka Syrup.

The cupcakes are just as nice eaten plain. If you would like to fill them with Gula Melaka, you can definitely do that too. That’s what I like about these cupcakes, the cupcakes are so versatile you really can have them any way you like.

If you are eating the cupcakes plain or with some Gula Melaka syrup like mine, try heating them up a little before eating. It’s so delicious warm!

Zucchini Bread

Wonderfully moist and spiced with cinnamon and nutmeg this zucchini bread is a winner. 

You must be wondering what sort of healthy bread-cake this is. Well, even though it has zucchini in it I won’t say it is particularly healthy. It is definitely a sweet treat but boy oh boy, you need to try it!

It is so delicious you will want to have it for breakfast every day. The bread is topped with oat streusel and chocolate chips – doesn’t that just sound divine?

If you are anything like me, you would have been baking banana bread for ages and ages. This zucchini bread is definitely a nice change and you really ought to include it in your life.

The method of making it is similar to banana bread or muffins, just add the wet ingredients to the dry. There is also no need for any butter and hence, no need for an electric mixer. Easy isn’t it? Try it for yourself, you won’t regret it!

Roast Thai Pandan Chicken (Gai Hor Bai Toey)

This dish is a classic and perennial favourite. I roasted this instead of the traditional way of steaming and deep frying the chicken.

I love pandan leaves. They are a real sensation. Everything from sweets to savouries can taste so much better with the addition of pandan leaves.

Thai Pandan Chicken is an internationally renowned dish that utilises pandan leaves. It’s a good dish to start with if you are new to using pandan leaves in your cooking.

Traditionally, the dish is steamed and then deep fried or simply just deep fried. The pieces of chicken are also cut into small pieces and then individually wrapped in pandan leaves.

For me, I wanted this to be an easy week night meal so I shortened the process. I also have an aversion to deep drying at home. So, I just wrapped the whole chicken thigh with pandan leaves and roasted it. The verdict? It may not be as pretty to look at but it sure did taste good! Oh, and so easy to do as well. The marinade really gets into the chicken meat. Scrumptious!

I have made this twice already, once with coconut milk and the other time without. I would say, if you can, keep the coconut milk in as it just brings all the flavours together. Another note, try not to skimp on the marinade time, it really allows the flavours to get into the chicken.

Roast and eat with a side salad for a totally delicious and easy meal.