These cakes are adapted from the same recipe used for the steamed mini chiffon cakes previously. Not too creative, I know, but shortage of time calls for ‘drastic measures’. I made a ‘heathier’ version this time, using all evaporated milk in place of coconut milk. It’s not intentionally, just that I don’t usually buy coconut milk unless I intend to cook curries.
To add a bit of variation, I made a bi-colored version. It’s a pity I didn’t add enough pandan paste, hence the pale green and so the colors didn’t really contrast well. But what matters really is that these cakes were ready within an hour and tastes good, not too sweet, soft and spongy.