I'm on the hunt for a good pandan chiffon recipe. I start by comparing recipes from Epicurative, The Best of Singapore Cooking, The Raffles Hotel Cookbook, and the four featured by ieat.
I put everything in Excel with the amount of flour in every recipe standardized to 100 g. All the other ingredients adjusted proportionately. (Yup, I'm a geek, and proud of it.) Here's the spreadsheet:
Once