This entry is depicted so "green-ish" and yes, it's pandan chiffon cake!
Surprisely, pandan chiffon cake is so delectable that Jaycee Chan and Andy Lau came all the way from HK to S'pore just for it.
Well, Singaporeans shouldn't feel unfamiliar with it as it is prevailingly sold in all areas of Singapore.
You can find them in branches like more eminent ones- Bengawan Solo, Prima Deli and even economical branch like Swee Heng.
Relatively, pandan chiffon cake is pretty easy to make. :)
Prepare fresh pandan leaves
Pour in coconut milk to pandan leaves and grind them together.
Sift the mixture and squeeze out remaining juice from the mash of leaves.
Separate the eggs and beat the yolks with sugar and salt till pale yellow.
Pour in coconut mixture into the yolk mixture.
Sift in flour and incorporate them well.
Beat egg whites till stiff peak and fold it into the pandan mixture.
Bake it at 175-180C for 30-35 mins
Hmmm.... looks nice right? In fact, I added in too much thick coconut milk and it tasted piquant.
For my next attempt, I shall add reduce the amount of coconut milk. :)
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