Pandan Brown Butter Martabak

Method

1. Cut the pandan leaves into 2 cm pieces, blend with the milk for 1 minute and strain through a fine sieve, pressing hard, to get bright green pandan milk. Warm it until it feels lukewarm on your finger.

   Add in this stepPandan leaves (fresh or frozen) 5Milk 160 ml

2. In a bowl mix the flour, starch, sugar, yeast and salt, add the beaten egg (half of it if the recipe calls for half) and the pandan milk, and whisk for 2 minutes into a glossy, smooth batter.

   Add in this stepPlain flour 110 gTapioca starch or cornstarch 10 gSugar (batter) 25 gInstant dry yeast ½ tspSalt 1 pinchEgg (beaten, then measured) ½

3. Cover and prove somewhere warm for 1 h 30 min. It is ready when it is very bubbly and smells sweet and slightly sour; the longer proof gives bigger holes and a chewier crumb.

4. Dry-toast the chopped cashews in a small pan on medium heat for 3 min until golden, then tip them out. Add the butter to the same pan and melt it for 3 min, swirling, until the foam subsides, brown flecks form on the bottom and it smells nutty; pour it straight into a bowl.

   Add in this stepCashews, coarsely chopped 30 gUnsalted butter 30 g

   medium heat

5. Heat a heavy 18 cm pan on medium heat for 4 min. It is ready when a drop of water sizzles and vanishes within 2 seconds. Wipe the pan thinly with the remaining butter.

   Add in this stepUnsalted butter 5.3 g

   medium heat

6. Dissolve the baking powder and bicarbonate of soda in 1 teaspoon of water, fold gently into the batter and leave for 5 minutes until the surface is foamy. Pour it in, push the edge 2 cm up the sides with the back of a ladle and leave on medium-low heat for 2 min 30 sec, until large, deep honeycomb holes cover the whole surface.

   Add in this stepBaking powder ¼ tspBicarbonate of soda 1 pinch

   medium-low heat

7. Sprinkle the sugar evenly, cover and cook on low heat for 4 min, until the top is fully set and the base is mahogany brown.

   Add in this stepSugar (for sprinkling) 2 tsp

   low heat

8. While hot, brush generously with brown butter so it sinks into the holes, then add the cheddar, cashews and condensed milk and a tiny sprinkle of flaky salt. Fold in half, brush the outside with brown butter too, rest for 1 minute and slice.

   Add in this stepAged cheddar, finely grated 40 gSweetened condensed milk 2 tbspFlaky sea salt 1 pinch