INTRODUCTION

I have to be frank that I do not like chiffon as I do not like the texture. Unsure of the reason, I have a tendency to cough when I took a bite of most chiffon. I found that my boy has the same tendency. Possibly because it is drier to our liking.  Yes, chiffon uses very little oil and flour and it is supported by the very airy meringue, those causing it has an aerated cake structure and hence it is drier, fluffier but lighter.

Not many chiffon suits my taste buds and only this is closed to what I like. At least it is moist, soft and not overly fluffy. One of the possible reasons is the inclusion of coconut milk and butter which make it aromatic and moister.

I have purposely design the recipe such that it suits my  taste buds. Something like those sold in the Bengawan Solo, Singapore. My chiffon is not as tall as most recipe in the internet because of the reasons above but it yields a moister texture. Therefore for those readers who is passionate about tall, airy chiffon, this recipe will not suit you. It will not be very tall because of much more liquid being added to the cake as compared to other chiffon recipe. These liquid is heavier than other recipe.

Pandan chiffon is a rather unique chiffon that uses mostly local ingredients like coconut milk and pandan juices. It is because of these unique local ingredients that make it become a famous cake in Singapore and Malaysia. I remembers that my guest used to buy back pandan chiffon cake as gifts when they are returning overseas. It is also this delicious piece of  cake that make many Singaporean and Malaysian missed home.

Actually, I issued this recipe with the intention of blogging for record. I do not expect many readers will try because of the amended recipe. In additions, there are tons of recipe in the internet that readers can refer to. Well, with this type of less aerated chiffon, there are huge chances that I will prepare again.

WHAT IS REQUIRED

Servings: 9” or 23 cm round chiffon pan

Egg Yolk Batter

• 6 egg yolks
• 200 grams or ml  of coconut milk
• 150 grams of cake flour
• 50 grams of butter
• 80 grams of castor sugar
• 10 pandan leaves or 1 teaspoon of pandan paste

Meringue

• 6 egg whites
• 120 grams of castor sugar
• 1/4 teaspoon of cream of tartar

STEPS OF PREPARATION

• Pre-heat the oven to 165 degree Celsius

• In a blender, put the coconut milk and the pandan leaves, blend until find and sift it into a pan. Add the sugar and butter, heat until the butter melted and the mixture start to bubble slightly. Off the heat immediately and don’t let the mixture to boil. Sift in the cake flour and stir until it form a dough. Let it cool for about 5 minutes before proceeding to the next step.

• Add the egg yolk slightly and whisk until it become a smooth batter. Set aside.

• In a clean mixing bowl, add the egg white. Beat until slightly foamy and add the cream of tartar. Continue to beat at high speed and add sugar tablespoon by tablespoon. Once it reaches soft to firm peak, off the machine. The meringue should be glossy and shall be able to stand on its own. If you invert the mixing bowl, all the meringue shall stay intact in the mixing bowl and not flow down.

• Transfer 1/3 of the meringue to the egg yolk better. Fold lightly and swiftly in one direction with a spatula. Once it is well mixed, add the another 1/3 of the meringue and perform the same. Once the final portion of meringue has been added and well mixed, transfer the batter to the chiffon tube pan (note that the chiffon tube pan shall not be greased) . Level it and use a skewer to lightly go around the batter to force out any trapped air. Lightly bend the baking tin on the table to further forcing any trapped air to escape.

• Bake in the pre-heated oven of 165 degree Celsius for 50-60 minutes or until a skewer inserted comes out clean.

• Once it is ready, immediately invert the chiffon tube pan for cooling. Only upon completely cooled, you can dislodge the cake from the tin. To dislodge the cake, use hand to “peel “ from the sides of the tin or alternatively, run a knife along the side and the bottom. 

CONCLUSION

Again, this pandan chiffon recipe is rather different. It uses cooked dough method to enhance the water absorption of the flour. I have increased much more santan to make the cake moister. The disadvantage is the cake is not as tall as a normal chiffon cake. But in return it yields a moist piece of delicious chiffon cake.

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