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
- 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.
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.
Hope you like the post today. Cheers and have nice day. Should there be any imperfections in my blog layout, bear with me and I am trying hard to rectify it. In the event that you are a follower of Guaishushu at http://kwgls.wordpress.com, please do follow this new blog Guaishushu1 at https://www.guaishushu1.com.
You can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.
You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can post in the Group for the recipes that you tried from my blog.
If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.
- A Trendy Mooncake Festival Snack Dan Huang Su AKA Salted Egg Yolk Flaky Pastry or 蛋黄酥
- Celery Braised Pan Fried Fish (芹菜半煎煮鱼）
- Chinese New Year Recipes–Mixed Nuts Florentine (杂果仁脆片）
- Classic Zucchini Slices (夏南瓜切片小吃）
- Old Timer Delights: Soft Coconut Sweets or Candy (古早味椰子软糖）
- Teochew aka Chaozhou Sweet And Savoury Dumplings (潮汕双拼肉粽）
- Macadamia Pitted Dates (夏果椰枣）
- Vegetarian Nonya Rice Dumpling (娘惹素粽）
- Fried Dace With Fermented Black Beans (豆豉鲮鱼）
- Classic Baked Sweet Potatoes (烤地瓜）
- Cheesy Pumpkin Soup (芝士金瓜浓汤）
- Sambal Haebeehiam Glutinous Rice Dumpling aka Chilli Dried Shrimp Floss Dumpling (辣虾米鬆粽子）
- Cheesy Portobello Mushrooms With Bacons (奶酪培根烤波托贝罗蘑菇）
- Red Yeast Rice Residue Chicken aka Hong Zao Ji (酒香红糟鸡）
- Cheesy Baked Prawns (奶酪烤虾）
- Baked Chicken In Garlic Cheddar Sauces (蒜香芝士酱烤鸡）
- Chinese Gozabi Dessert: Flour Tea aka Mee Teh (古早味面茶）
- Fermented Black Soya Bean Minced Meat (豆豉炒肉末）
- Homemade Sour Mustard or Sour Vegetable (家居自制酸菜）
- Red Bean Alkaline Dumplings (红豆碱水粽）
- July 2019 (1)
- March 2018 (1)
- December 2017 (1)
- July 2017 (1)
- June 2017 (1)
- May 2017 (8)
- April 2017 (9)
- March 2017 (16)
- February 2017 (18)
- January 2017 (13)
- December 2016 (13)
- November 2016 (24)
- October 2016 (19)
- September 2016 (19)
- August 2016 (22)
- July 2016 (27)
- June 2016 (14)
- May 2016 (25)
- April 2016 (23)
- March 2016 (27)
- February 2016 (24)
- January 2016 (20)
- December 2015 (18)
- November 2015 (18)
- October 2015 (23)
- September 2015 (20)
- August 2015 (17)
- July 2015 (19)
- June 2015 (16)
- May 2015 (18)
- April 2015 (23)
- March 2015 (26)
- February 2015 (12)
- January 2015 (14)
- December 2014 (23)
- November 2014 (24)
- October 2014 (26)
- September 2014 (27)
- August 2014 (27)
- July 2014 (28)
- June 2014 (24)
- May 2014 (20)
- April 2014 (21)
- March 2014 (23)
- February 2014 (20)
- January 2014 (19)
- December 2013 (24)
- November 2013 (25)
- October 2013 (27)
- September 2013 (16)
- August 2013 (37)
- July 2013 (36)
- June 2013 (25)
- May 2013 (88)
- April 2013 (30)
- March 2013 (1)
Error: No connected account.
Please go to the Instagram Feed settings page to connect an account.
- 7,113,282 hits