My dear brother has been missing my pandan cake
Yes its been a long time since i last made as i refuse to go through the instant method .......
I will take the time to grind the pandan leave to get its natural colour and buy freshly juiced coconut milk
Here's what i made using recipe form Baking mum but i modified the recipe to suit my cake pan:
PANDAN CHIFFON CAKE (recipe taken from Prima's website)
150 g PrimaFlour Top Flour
11/2 tsp Baking Powder
11/2 tbsp Pandan Juice
150 ml Coconut Milk
6 Egg Yolks
75 ml Corn Oil (***)
¼ tsp Green Colouring (i omit that)
6 Egg Whites
3/4 tsp Cream of Tartar
150 g Castor Sugar
Pinch of Salt
Instructions
Preheat oven to 170°.
Extract pandan juice from finely pounded pandan leaves and add to coconut milk.
Add egg yolk, 50 g sugar, oil, colouring and salt to the coconut mixture. Mix well using hand whisk.
(***) I reduced the oil to about 35 gm or ml instead of all the 50 ml.
Sift PrimaFlour Top Flour and baking powder and fold into mixture. Mix until smooth. Set aside.
Beat egg whites and tartar at high speed until formy. Add remaining 50 g sugar and
beat until stiff.
Add 1/3 beaten egg white to the yolk mixture and mix using a hand whisk.
Slowly fold in this mixture to the remaining 2/3 of beaten egg whites.
Pour mixture into an ungreased 23cm chiffon tin and bake for about 50mins.
Turn tin over on a cake rack to cool before loosening cake.
Verdict: I tired to make more pandan juice by blending the coconut milk with pandan leaves. This method is not good as it seems to make the cake tast funny ... oily taste, in fact by 3 hours later the cake was barely eatable!! Also i should have reduced the oil too ... seems to be very wet!!