Pandan rice flour chiffon cake
(A) 6' chiffon tin
2 egg yolk
15ml pandan juice (see below)
35ml coconut milk
25ml canola oil or coconut oil
a pinch of salt
30g cake flour, sifted,
15g rice flour, sifted
2 egg white
37g caster sugar
1/2 tsp corn flour
Baking time/ oven temperature: 30mins/ 150 deg C fan-oven
(B) 23cm chiffon tin
5 egg yolk
30ml pandan juice (see below)
70ml coconut milk
50ml canola oil or coconut oil
1/8 tsp salt
60g cake flour, sifted,
30g rice flour, sifted
5 egg white
75g caster sugar
1 tsp corn flour
Baking time/ oven temperature: 45mins/ 150 deg C fan-oven
- Boil pandan juice, 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.
- Using hand-mixer or whisk, slowly add in pandan coconut milk mixture to egg yolk and mix well.
- Add in flour and whisk till smooth batter and set aside.
- Mix sugar and corn flour, set aside.
- Use a cake mixer, whisk egg white till foamy and add in sugar/corn flour gradually.
- 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 150 deg C fan-oven and bake for 30 mins (6' chiffon tin) or 45 mins (23cm chiffon tin).
- Remove from oven, invert cake onto table top.
- Leave it cool completely before removing from tin.
25 blades of pandan leaves (wash & cut into smaller pieces)
1/2 cup of water
- Blend pandan leaves with water. Squeeze out the liquid from the puree using muslin cloth.
- Pour pandan juice into a bottle, cover and chill in fridge overnight for the reside to settle down.
- Discard the clear liquid, use the residue left at the bottom of the liquid.
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