To make it up, I decided to make a cake that I thought will make both of them happy. It has to be something slightly different since granny isn't a fan of sweet creamy cakes. I decided to adapt a Nyonya recipe from one of Andrew Kow's cookbook "Nyonya Kuih with Passion". It has coconut- so I know it will be a winner with hubby.
While I was making it, granny commented that it is unusual to be cooking the batter on the stove before baking it. Indeed. The batter will become very thick-like when one is making yam or radish cake.
The result is.... a happy granny and hubby. =)
Baked Pandan and Coconut Milk Cake200 grams Rice Flour
80 grams mung bean flour
150 grams of sugar (reduced from 300 grams)
1400 ml of coconut milk (I used 1000 ml of coconut milk and 200 coconut cream)
20 grams of sago powder (omitted as I dont have it!)
pandan essence- around 2 tsp
Oil a square baking tin. Pre heat oven 180C.
Place all ingredients into a pot. Mix well and cook using medium heat. Keep stirring till the batter becomes thick. Bake for 30 minutes till it becomes golden brown on the top. Leave to cool. Cut into pieces and serve.