After seeing Bakericious using rice flour for her orange chiffon cake, I was hyped to try out using rice flour for, what else, but pandan chiffon cake! I modified the recipe using my previous water roux pandan chiffon cake. I'm not too sure whether is it the addition of rice flour, but the chiffon cake turns out very moist and fluffy. The pandan and coconut flavours are very distinct too! This would be perfect with nice brown skin all over.
5 egg yolk
100ml pandan coconut milk (see below)
50ml coconut oil
1/8 tsp salt
60g cake flour sifted
30g rice flour, sifted
5 egg white
75g caster sugar
1 tsp corn flour
- Preheat oven to 175C.
- Boil pandan coconut milk, oil and salt in a small pot over low fire, till few bubbles start to appear on the surface. Set aside to cool.
- Slowly add in pandan coconut milk mixture to egg yolk and mix well.
- Add in flour and whisk till smooth batter and set aside.
- Use a cake mixer, whisk egg white till foamy and add in sugar gradually. Add in corn flour.
- Whisk egg white till stiff peak.
- Turn cake mixer to low (KA 2) and slowly pour in egg yolk mixture to egg white. Continue whisking till well combined.
- Pour batter into a 23cm tube pan, smooth the surface. Bang the tube pan on the table top for a few times.
- Place pan into a preheated oven and bake for 30 mins. Bake another 5-10 mins on fan-oven 150 deg C. (I baked at 5 mins only and the skin is not brown enough.)
- Remove from oven, invert cake onto table top and leave it cool.
To make pandan coconut milk:
70ml coconut milk
10-12 blades of pandan leaves
- Blend 10-12 blades of pandan leaves with coconut milk and water, till puree.
- Squeeze out the liquid using muslin cloth.
- Ready to use. If not used immediately, pour the pandan coconut milk into a bottle and chill in fridge.
This post is linked to the event Little Thumbs Up (August 2014 Event: Flour) - organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from Domestic Goddess Wannabe.