For the Pandan flavouring, you can definitely use Pandan essence or flavouring, if not more, as the amount of the Pandan paste called for in my recipe. Of course, you can definitely add in some green food colouring in order to give that intense green colouration that Pandan brings about.
You can also use Pandan juice that is obtained from the blender. However, I would just tell you honestly upfront that I am not so sure of the amount required but I would say perhaps the same or 1.5 times that of what the recipe is required? I unfortunately do not own a blender and although I really want to make my own homemade Pandan juice, I couldn’t ( at least not for now! ).
Since we are at the topic of the flavouring by the Pandan, I would like to harp here that the amount of flavouring is ultimately up to you. How much you like Pandan. This recipe presents a moderate average amount that people ( or at least my friends and family members ) find acceptable. Ultimately, you know your audience best!
Another modification made from the Hot Milk Cake Recipe, is the addition of Coconut Milk. We all know that Coconut Milk pairs really well with Pandan, don’t we?
However, in this recipe, we are only adding 1/4 cup of Coconut Milk. I mean, the more coconut milk the merrier right? Well you are right. But should you place 1/2 cup of coconut milk instead of the combination of 1/4 cup of milk + 1/4 cup of coconut milk, which I have tried, the cake will turn out really ugly.
The reason for this is simple. Air bubbles trapped in the batter along with those produced by the leavening agent, baking powder, will not be able to escape the batter successfully, and will create a lot of unsightly, ugly small holes on the surface. It does taste good of course, if you are a huge fan of coconut milk ( I have tried numerous variations! ). Ultimately, it is up to you! You can contact me through any of my social media platforms if you would like to see how the one with full coconut milk turns out to be.