Hope you’ll like it! Do feel free to ask me anything, I’m happy to help! Many thanks again for working out the recipe for me. Pandan refers to a herbaceous tropical plant native to South-East Asia. Homemade Pineapple Jam for Tarts, Pies & So Much More! Hope this helps! Join me and let's have fun cooking up a storm! So, it looks like the pandan paste is the nearest substitute - the recipes look like it can be made from pandan leaf and water, it is just I haven’t tried this myself, so I can’t determine the quantity exactly. The cake crumb should be moist, might even feel a bit damp when first removed from the pan, but not soggy. When I'm not outdoors doing my favourite activity - hiking - I'm in my kitchen, cooking! Please help. Appreciate if you can answer my query…. It’s fascinating to know you can bake in pressure cookers these days! I hope this helps! Coconut oil would add its own flavour and should work nicely here with the coconut milk. Appreciate it so much! If you can't find it, replace with 1/4 cup water and add another 1/4 tsp of pandan paste. Is coconut cream able to be substituted in place of the coconut milk? How to Use Pandan Juice. Pandan paste is best for ice-cream, baking and recipes that require small amounts of added liquids. For the batter:2 egg yolks; 20 g sugar; 35 ml coconut milk (2 tbsp + 1 tsp); 20 ml oil (1 tbsp + 1 tsp); 2 tsp pandan juice; ¼ tsp pandan paste; 40 g cake flour; ½ tsp baking powder; pinch of salt. I have to say that the flavours of coconut and pandan in this version is not too rich, nor heavy on your palette. Whats the reason why do not open oven door during baking? 🙂. Spiral pastry mooncakes are usually stuffed with yam and deep-fried, but not these. Hope your second attempt goes perfectly! Chiffon cakes, in general, are suited to freezing for up to two months. Because you have to work in more folding, the batter could lose volume resulting in a denser texture. Stand pots in a saucer or tray and keep this topped up with water – a depth of 1cm is sufficient; Take stem cuttings in summer. Whenever someone locates a rare ‘wild’ population they usually turn out to be garden escapes so where it originated from is still uncertain, although the Royal Botanic Gardens, Kew, indicate the point of origin may be the Maluku Islands of Indonesia. Like that very much . It could also be due to placing the cake pan too close to the top heat, so usually, I place my cake pan on the lowest rack in my oven. I’d love to hear from you how it goes! If it’s a 10-inch (23/24 cm) tube pan, use these amounts – For the batter: 7 egg yolks; 65 g sugar; 120 ml coconut milk; 20 ml pandan juice (1 tbsp + 1 tsp); 70 ml oil (4 tbsp + 2 tsp); 1/2 – 3/4 tsp pandan paste (your preference) ; 140 g cake flour; 1/4 + 1/8 tsp salt; 1 1/2 tsp baking powder. Take care! What if I don’t have cream of tartar? What do u think? Welcome to my little space where I enjoy sharing simple, delicious, everyday Asian food recipes, and more! Also its de se at the bottom! I have lost plants to -0.5C frost, so now when a cold snap if forecast, I can temporarily move them into shelter. texture dry. Pandan paste is pandan concentrated juices. The leftover can be kept chilled. The meringue which is a stiffly beaten mixture of egg whites with sugar, and often (though not always) stabilised with cream of tartar. Apart from flavouring drinks and rice, another dead easy use for pandan juice is to flavour sago pudding or a steamed sponge pudding. For the meringue: 2 egg whites; ¼ tsp cream of tartar; 20 g sugar. Fresh pandan at T&T, sold as “la dua” If you buy them frozen, they may come pre-rinsed and pre-sliced, but I still prefer to give them a quick rinse. In cooking, we use it also to wrap savoury foods like meat and sticky rice in Asian cuisine. Thanks in advance for your advice . Pandan juice cannot be frozen, unfortunately. Hi Celia, I’m a newbie in baking but I would like to try your recipe.. I have tried a few recipes but always failed. But I used a 23cm mould recipe which you advice others. Try this – For the batter:6 egg yolks; 55 g sugar; 120 ml coconut milk; 60 ml oil (4 tbsp);1/2 tsp pandan paste; 120 g cake flour; 1 1/4 tsp baking powder; 1/4 tsp salt; For the meringue: 6 egg whites; 3/4 tsp cream of tartar; 70 g sugar. Hi Pamela, so glad to hear it! Have a wonderful weekend and stay safe! The cake has to completely cool down to room temperature before storing so as to avoid moisture building up in the container. Will omitting it result in lack of pandan flavour? You know how many other Pandan recipes I have tried and it fell short. There are varying flour to eggs ratio for chiffon cakes, and these all make good chiffon cakes too. Hi Wenny, no worries! 3. ? What could be the reason may I ask? Gently tap or push the pan’s base to loosen the cake from the sides of the pan. Hi Hui Ling, I usually buy pandan paste from Phoon Huat outlets, or from NTUC supermarkets – any brand will do. Day 1: Cut the pandan leaves into chunks. In fact, even if you manage to fold without losing too much air, an over-whipped meringue is one of the most common reasons why chiffon cakes turn out dry. You could also reduce the coconut milk a bit (say, 105 ml instead of 120 ml) if it was a bit moist. Apr 22, 2016 - Buko Pandan Drink with pandan gelatin and shredded young coconut in a creamy coconut juice. In the garden My first ever chiffon cake! Thanks for reply so soon. I have a 17 cm pan. You can still make the pandan juice as per the original amount, as there is more than for what you need here. Hi Min, I’m happy to help in any way I can with your baking adventures! Fit an electric mixer with a whisk attachment. In a separate large bowl, mix the flour and baking powder. Hi, which brand of Pandan paste do you use and where do you buy from? If you find your batter less fluffy than usual, the common causes are usually under-whipped egg whites (i.e. I will definitely try to put up an angel food cake recipe, and am adding it to to my list right away. Have a lovely weekend! Then I came across this website and thought I’d give it a try. Fold in gently. Can I just put it on the kitchen counter top, cover it loosely, if I don’t have a such big air tight container? Thank you for sharing your recipe but I am unable to find the pan size you used for this, please help ??? I use large eggs, typically between 56 to 62 gm each. Once again, thanks so much for the recipe. Hi Charmaine, I would use 1.5 times the amounts in the recipe – it’s just easier to handle. The meringue will incorporate more easily and thoroughly, with minimal loss of volume due to the inherent shape and structure of the whisk. * To separate the two, gradually and gently pour off the pandan juice; This leaves pandan paste which, if not used immediately, should be returned to the fridge and used within a week. I would like to omit the pandan paste and use purely homemade pandan extract. Whip until stiff peaks form. hi! Hi Eunice, thank you for sharing! Sorry to hear that, but believe me, I’ve had the same issues before. Sugee Cookies – Makes Melt-in-Your-Mouth Magic! I tried and it turned out soft and yummy. Hi Mel! Hi Liz, coconut oil should work out fine, and I think even better for flavour! Chiffon cakes are best baked in a chiffon tube pan without non-stick coating. Process to a pulp. Hi Celia, thank you very much for this very detailed and clear recipe! In baking school, we were encouraged to fold all our meringues with whisks! Gently run a thin spatula in an 'S' motion throughout the batter to reduce large air pockets. Happy baking and stay safe! egg white or the oil? Next cut up the lemons and squeeze as much juice out as possible, about 100 milliliters of lemon juice. Loosely fill a 6 cup capacity blender with the leaves. Using a chiffon or tube pan would be best. Hi, thanks for the recipe. I have tried it but ny cake deflates after rising while still in the oven! This is because the batter needs to cling to the sides of the pan as it rises, which is what gives the cake its height and airy crumb. Pandan paste is best for ice-cream, baking and recipes that require small amounts of added liquids. Also, baking times can vary from oven to oven, so you may need an extra 5 to 10 minutes of baking to allow the moisture to escape. I have a chiffon tin: 20cm diameter for the shorter side (top part of the cake) and 24cm diameter for the longer side (bottom part of the cake). Hope it turns out fine! Sift together the cake flour, baking powder and salt. Sweet and Sour Fish + The Best Sweet and Sour Sauce Recipe! And what’s the baking time for both? I realise there could be various contributing factors, so hope I’ve helped you identify what the possible issue or issues might be. They said it was yummmm…and it’s super soft!! Hi Celia. Hi Celia – I’m from the States and don’t have pandan leaves or pandan paste, but I do have pandan essence. Hi Sun, I’m so thrilled this recipe worked out so well for you and your son enjoys it! Then mix together the all-purpose cream, confectioner’s sugar and buko pandan flavoring to make the icing. Hi Connie, sure you could. Thank you so much for sharing, and I hope you can leave a star rating and review for this recipe, it would mean so much! Hii!! The ideal stiff peak stage is somewhere between medium and firm stiffness. My son gave his seal of approval. I love your recipes, will try more. Cream of tartar is acidic and can be replaced with lemon juice or white vinegar. Hope this is good! I think putting it in the fridge will change the texture. It’ll take much shorter time. Resulting cake didn’t rise much unfortunately. Your email address will not be published. What gives it the softness? Transfer in container and … Hope this work out for you, Min, I’d love to know how it goes! Hi Jaslyn, thank you for sharing! Often, you will see pandan planted in soil in tropical shadehouses where irrigation water drips down and runoff is channelled around them to keep the soil wet. When the egg whites become frothy, add sugar bit by bit in a steady stream. When you lift some meringue with the whisk (flick away excess), it should hold a firm shape from the base towards the tip, and droop over just a bit. Fortunately, pandan is easy to grow in a subtropical or tropical climate, they make an attractive display, it is easy to propagate and to maintain in a kitchen garden. Thank you very much ? Cover the jar and leave the pandan juice in the fridge. However, this time the batter was abit less fluffy then the prev time. Doesn’t sound like this posed a problem.? So it’s not that you cannot, just that a sudden temperature fluctuation in the oven can cause the cake to collapse. You can still make the same amount of pandan juice than what is needed in the recipe, if you’d like to keep extra on hand for other uses. Coconut milk can be the usual Thai coconut milk in UHT brick packets? Pour into the chiffon tube pan from one place, and let the batter spread to fill the pan. Whisk on medium speed (speed 4 on my Kitchen Aid). Hi Min, welcome! Thus, resulting in a denser cake as well. And it can sometimes feel a little tricky. Happy baking! Then, there’s the rest of the ingredients that make up a thick batter made with eggs yolks, liquids (water / milk / juices / extracts), sugars, oil and flour. Researchers have found that oils made from pandan extract are rich in phytochemicals known to relieve symptoms of arthritis. * Snip leaves into sections 1-2cm long and put into a blender; Once the cake is taken out of the oven, immediately invert the pan with it’s funnel over the neck of a bottle. I’m not sure if your essence is clear or green-coloured. I can think of a few possibilities if the cake didn’t rise quite as tall: (1) meringue might have lost a bit of volume during the folding process, thereby losing some trapped air bubbles; (2) meringue could have been slightly under-whipped so it hasn’t reached the optimal amount of trapped air bubbles; (3) may need to check if your baking powder is still active, or might have lost some efficacy. Hope this works out well for you! Hi Samantha, I haven’t tried using coconut cream because product brands do vary in how they classify coconut cream as coconut milk, and vice versa. Unfortunately I have tried a few times but I always get dense bake – there will be some part that is still wet , the bottom esp (which means the top when it is in the oven ) , what could be the reason? Hi Fennie, sounds like you’ve got a 24-cm chiffon tin – it’s the wider base of the chiffon tin, which also becomes the base or bottom of your cake when turned over, that’s considered as the size of the chiffon tin. It’ll help a lot if you could tell me what the texture was like. I love the taste but I was not successful even after 2 attempts. Fantastic results, my family and friends love the chiffon cakes I’ve made. Just wondering , I notice that some chiffon cake uses more flour & egg ratio . Have a 20-cm (8-inch) chiffon tube pan ready. Could you please help me with the correct ratio of all ingredients. When the mixture comes to a boil, add in softened gelatin sheets and mix well until gelatin sheets have dissolved. You can read up all the pandan posts here and make jelly, cake, roast chicken with it, grill fish with it, or the longest preserving method is to make pandan kaya. Just tried your recipe. Ive gifted quite a few cakes last week ? You can replace coconut milk with regular milk, though of course the rich and creamy flavour won’t be quite there for a pandan chiffon cake. The whole cake fall off after like 5 minutes. Hi Celia, I tried this recipe and it was a success. I haven’t encountered the sides ‘cracking’ open before. Available till Sept 16. Hi Celia, your recipe taste really fragrant and it rises well too . Thanks for the detailed sharing! Neha. Hi Connie, it should be fine when kept overnight at room temperature, if stored in an air tight container in a cool, dry place. In fact, getting the meringue at the ideal stiffness is crucial to the final texture. And I don’t know if my question is silly or not…? ( Log Out /  Hell’s Bells – Ugly lemons! Hi Sally, I wouldn’t recommend using self-raising flour as the cake won’t be as tender. You also need to invert the cake pan immediately when it’s done baking and out of the oven, and let it cool completely inverted. Your welcome, Yvonne! Thanks for the detail on pandan. Blend pandan leaves with water in a food processor until fine. The mixture should be thick, smooth and free of lumps. I use Kara coconut milk, Redman pandan paste (not extract) in addition to fresh pandan juice, Madagascar Bourbon vanilla extract, and cream of tartar. I set it to 52 mins baking time, seal at “bake”. In order for the cake to rise proud and tall, use the appropriate sized pan. Congratulations.. the credit is all yours as you must have followed the recipe carefully and handled the batter perfectly to get it soft and fluffy! my pandan cake rises but it sink after over turn to cool. If you choose to omit, you might lose a little air when folding into the batter, so the cake might not rise as much as it potentially could. Also, depending on how you release the sides of the cake from the pan, the brown crust could have stuck to the insides of the pan. Let’s learn to make pandan juice & pandan extract (concentrated pandan juice): 1. And when baking is completed, i switched off the power, leave cake in the cooker for another 10 mins and then only open the lid. Pandan chiffon cake will keep well at room temperature for 2 to 3 days, including the day it is baked. Here is how you achieve it. I’d always been looking to put aside some time to update some of the most popular ones on the blog, especially this pandan chiffon. Will it be ok to keep the cake on the counter top (spore is very humid n hot) for just 1 day (make on thu, consume on fri)? Enter your email address to follow this blog and receive notifications of new posts by email. That’s so wonderful to hear! Hi, may i know how to adjust the ingredients measurement for a 23cm chiffon tin? Hello Celia Thank you for sharing the recipe. Can I omit the pandan juice & use only the pandan paste? I baked the same recipe in a dark tube pan, and it had a nice, deep browning all around the sides. Have a nice day ahead! I really enjoy Asian spices and flavours in cooking. You’re a gem! Hi! Only do so about 5 minutes before the end of baking, to check if the cake is done. Just wondering whether I can substitute the coconut milk with milk instead? You can cook Pandan Pancake using 13 ingredients and 4 steps. In a separate, large mixing bowl, whisk egg yolks and sugar until thick and fluffy, about 3 to 5 minutes. Much appreciated! Personally, I go by fats (including liquids, but not eggs) to flour ratio, rather than flour to eggs. Hi Sun, thank you very much for sharing. Hi Jessie, the trickiest part of a chiffon cake is commonly the meringue. Make pandan paste
 Dear Celia i use your 23cm version recipe but change tartar to 1/2 tbsp white vinegar the cake turn out to be moist, soft, very ‘suntan’ taste.. Hi, may i know how To adjust the ingredients’ mEasurements for a 23-cm chiFfon tin? My family enjoyed it a lot! May I ask for the oven mode. You’re most welcome, Stella! Have it out at room temperature 20 minutes before, though it’s also really enjoyable when eaten chilled! Generally, egg yolks, oil and sugar give the cake it’s moistness, whipped egg whites and leavening agents like baking powder, cream of tartar, etc, gives it the volume (rise and fluff) and flour provides the structure. The second is an overworked batter, which usually happens when there’s too much folding causing the meringue to lose volume – this too, results in a dense and compact crumb. I have been using your bread recipe & my family loves it, its my to go bun recipe now. Glad it looked and tasted fine! You can find pandan leaves extract, sold in cans in international supermarkets. The cake dropped out after I turned it upside down for maybe around 15 mins.. May I know what could have gone wrong? When a skewer inserted into the centre comes out clean, the cake is baked through. * Wash leaves the leaves; Hi Angela, thank you very much for sharing! Haha.. Use a strainer (or cheese cloth) to strain the pandan extract. For the meringue: 3 egg whites; 1/4 tsp cream of tartar; 35 g sugar. I hope you can succeed with my step-by-step visual guide! Then sift together. Set aside. Thanks ! Prepare 50 ml of milk. Then, wrap in a final layer of aluminium foil, and place it in the freezer. Then run the spatula around the base to release the funnel. If you use self-raising flour, you may want to replace 1 – 2 tbsp with corn starch, as well as reduce baking powder and the salt a bit. Allow it to ‘hang’ in this position until completely cooled. And I think you’ll find that this is my best ever, yet! I only have a 6inch pan to start with…. The cake looks superb. Strain the pandan juice into a bowl or jug and add to the recipe. I use TOP and bottom heat at 170 deg and my baking time is extended to 85mins , still the same . BUT not much pandan taste.. even after using exact pandan extract from phoon huat… only very eggy.. *chinese say jitankao same like any of my other chiffon cake… vanilla.. no vanilla flavour lemon.. not much lemon flavour (i really use alot until 2 Tbsp). Hi Celia! Hi Celia, can i replace pandan paste with more pandan juice? Yayyy! Chiffon cakes need to ‘hang’ until completely cooled. shorter baking time. The meringue either didn’t hold as much air as it optimally could (under-whipped) or lost the trapped air during the folding process (over-worked). Did you use a regular pressure cooker? When the pan is filled with batter, it should not be more than 3/4 full. Thanks in advance. You’ll see the same half-curl or hook at the tip if its at the ideal stiffness (see photo #4 below). Hope this helps with your next bake! I selected this for my first baking session with my bestie. It is a result of combining the Western technique that we have come to know of as the chiffon method in cake baking, with the rich and bold flavours of traditional Asian ingredients. So thrilled to hear your bake was successful! If you can't get pandan leaves, try using pandan extract. I gave the cake to my colleague and frends. Thank you again!! Press the back of a spoon against it to obtain the juice. In my subtropical garden, cold winter nights and wintry winds can burn their foliage, so growing them in containers gives the added advantage of portability. The whisk helps incorporate meringue more easily and thoroughly, with minimal loss of volume due to the inherent shape and structure of the whisk. 

 Hi Jamie, sure. The most common issue has to do with how well the meringue was whipped. Thank you for sharing! The best pans are made of aluminium with a removable base. Pandan paste is much thicker, it’s a puree, so it’s mostly leaf with little water. It’s not raise straight. Hi, can i use coconut oil instead of canola/sunflower oil? Thanks so much for writing in! So, what you have in pandan chiffon cake is a wonderfully delicious confection with an ultra airy and fluffy crumb, and an extremely tender and smooth, velvety texture. 2 *Pandan juice: Blend 26 g of pandan leaves with 365 g of water, extract 350 g of pandan juice. Here are my easy, everyday, Asian recipes and quick, sweet bakes anyone can create. Do u hv a 6 eggs recipe? =( Thanks. Hi Celia Thanks for your reply. If you want a more distinct pandan flavour, you can use pandan juice in a concentrated form by rendering natural pandan extract. It could be that the batter wasn’t made level all around in the pan before baking. The first time, I did not flip over and it shrunk. Would that work for this recipe? * Add 400ml water and blend very thoroughly (about a minute); Great success. Hope this sheds some light! I’m happy to hear you enjoyed this pandan chiffon taste and texture. wish you every success, Jamie! I’d love to know how you do it! Thank you!!! What’s gone wrong. Pandan Essence is an extract made from leaves of the Pandan (screwpine) plant. It could also be due to how well you beat the egg whites, and the technique of folding it gently into the batter so that you don’t lose too much of the trapped air bubbles in the whipped egg whites, which helps the cake to rise evenly and uniformly. Give the pan a few taps on the counter top to minimise air pockets. We had this all the time as kids and I’m so chuffed to be able to recreate it for my family and my little girl. Using home-made pandan extract alone, without the pandan paste, may not render such a vivid green tint, and will be mild in flavour. Pandan paste is a rich source of beta carotene, a precursor to vitamin A. Just like corn on the cob, what we grow has been shaped by cultivation to suit human needs. Add the remaining meringue and fold in gently. Whichever you decide, I hope it turns out well! What you think, cause of this? This is around the 20-22 minute mark, so it’s probably about there as well in the videos you refer to. It is endearing in its appeal because it embodies the vibrant and diverse culinary heritage of South-East Asia. For me, I like chiffon recipes with a minimal ratio of ⅔:1 liquids + fats to flour. For the meringue: 7 egg whites; 3/4 tsp cream of tartar; 80 g sugar. Thank you so much for trying this out! I strongly recommend folding with a whisk. As with all garden produce, the quality of freshly picked pandan surpasses that of the dried or the frozen equivalent. Many recipes require either fresh pandan juice or pandan paste. If it’s clear, then you may wish to add a few drops of green colouring to get the characteristic green pandan hue. This will give you a smoother and finer cake crumb and enable the cake to rise evenly and uniformly. Pour the juice into the sieve, cover tightly with a plastic wrap, and refrigerate until the water from the juice has drained away and only a paste-like pandan residue is left. You won’t find wild corn producing cobs, nor will you find wild pandan producing seed. hehehe. The easiest way to try your first pandan is putting a few leaves into rice. I love your recipe! It turned out beautiful. Press against the pulp, with the back of a metal spoon to strain the juices. Gently scrape the paste off the filter with a spoon and store it in a covered container in the fridge for about 1 to 2 weeks. Hi Celia, aw..bummer, sorry to hear that?. It’s hard to say without seeing it first hand. helpp… i wonder if it is the white vinegar substitute… or cuz i use jumbo 60g egg.. Hi Grace, here’s the 2-eggs recipe for a 6-inch chiffon pan. Hi Celia, can I check if i have a 10 inch tin instead, how do I calculate the ingredients to make it work? Scoop out the pulp into a metal sieve, placed over a bowl to catch the juices. You could try whipping the egg whites with agave, I’ve read that it does work. Sorry, your blog cannot share posts by email. Your email address will not be published. Here’s how: The meringue is probably the most important aspect when baking a chiffon cake. Hi Rachel, I haven’t used sugar substitutes like sweeteners, so I can’t say for sure how the texture and moistness will be affected. May I know how to create a tall chiffon cake like yours? Remember to share your pics on Instagram and tag @foodelicacy or #foodelicacy. Hi Celia, I have only 7 inch pan, how should I reduce the ingredients please? If your oven temperature is accurate, and the cake still collapses mid-baking, try baking at a lower temperature, 165°C. I wish you success! Thank you for sharing! Hope this helps. I tried the coffee chiffon cake too! Add the butter, sugar and lemon zest to an electric mixer. The essence is used in South East Asian cooking, primarily for desserts. You could in fact, omit entirely or substitute. Thank you! I learnt something new from you – I’ve never baked in a pressure cooker before nor have I used lakanto. The easiest use for pandan paste is in combination with finely chopped lemongrass, kaffir lime leaves and tamarind juice for making chicken or fish curry. Gently running a thin spatula in an ‘S’ motion throughout the batter helps reduce large air pockets. Can I replace cream of tartar with baking powder or baking soda? Gently tap or push the pan's base to loosen the cake from the sides of the pan. Hi! Please feel free to ask me anything. Hi Celia, is it ok to use coconut oil i/o veg oil? The flaky pastry is baked sans butter and eggs and the lotus paste filling made with diabetic-friendly sugar substitute maltitol sweetener, and spiked with fresh pandan juice. For the meringue: 2 egg whites; ¼ tsp cream of tartar; 25 g sugar. Pandan (Pandanus amaryllifolius) is a bit of a mystery. Should I on the fan or not? Wondering why the sides of the cake is not brown even though i set the temperature to 170 deg and 180 deg for an hour. You are literally eating tiny pockets of air! All nutritional values are approximate only. Use in cooking (pandan chicken, rendang, rice for making nasi lemak) 2. For this recipe, we’re using the juices of the pandan leaves to infuse the chiffon cake with its beautiful greenish hues, flavour and aroma. Hope this helps! Mix until evenly incorporated. Also, thank you for sharing the amount of lakanto and extra tips! Hi Celia, thanks so much for sharing your recipe. Happy baking! Thank you! Hi Evanni, reduce the recipe ingredients by 20%. and wad size of the eggs shld be used? Cream of tartar helps to stabilise whipped egg whites so you can get those nice, firm peaks and the trapped air will be more stable. Thank you so much for trying out the recipes and for leaving your comments. 

Make pandan juice i tried this pandan chiffon cake and it tastes amazing. Its leaves impart a unique aroma and flavour to drinks, rice, cakes and desserts. Hi Celia, thanks so much for this recipe. As a chiffon cake, it is really light! Hi Fiana, I think you could get away with 5 egg yolks and 6 egg whites if you’re using smaller 50gm eggs.? Tks ☺️. Hi Catherine, it sounds like the egg whites might have been over-whipped if the cake rose and then sank after cooling, and also if texture turned out dry. Or do I need to use 60g eggs? You could fill in paper or cupcake muffin moulds, and bake separately after the cake. But since this chiffon cake uses coconut milk, I’d be interested to know if the flavour of coconut oil intensifies the overall flavour of the cake, so I hope you can share if you do try this. What you’ve described is so unusual and it’s never happened to me. My cake didn’t rise as much as yours. Thanks. Taste and look fine. If the cake dropped out shortly after inverting, this is possibly due to under-baking or baking in a pan that has a bit of a non-stick coating. For the batter: 3 egg yolks; 30 g caster sugar; 50 ml coconut milk (3 tbsp + 1 tsp); 30 ml oil (1 tbsp); 2 tbsp home-made pandan extract; 65 g cake flour; ½ tsp baking powder; ⅛ tsp salt. Do not grease the pan, for the same reasons that you would not bake in a non-stick cake pan. Interesting, though it ’ s wonderful to hear you like your pandan chiffon cake baked! Hiking - I 'm the gal behind this small space that I used a mould! Which remains the go-to product in many countries that uses this flavoring wide clumps plants! Adjust my recipe for an 18-cm chiffon pan is filled with batter, the pan again so that the of... Used for this very detailed and clear recipe beautiful green pillow-like snow skin is made with juice... ¼ tsp cream of tartar to stabilise the whipped meringue natural pandan extract I. 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More folding, the pandan leaves with water to the coconut oil should work for! And puddings carotene, a precursor to vitamin a, then add pandan juice to the coconut milk, ’... Other solvents or pandan paste whenever I bake with top and bottom heat 170. 5 minutes before, though the cake in the rest in an air-tight container and to. How many other pandan recipes I have only 7 inch pan, how should I put order... A 23-cm chiffon tin let me know if my question would be, is the efficacy the! Adjusted for a 23-cm chiffon cake uses more flour & egg ratio the essence is how to replace pandan juice with pandan paste extract made from juice. After like 5 minutes the ingredient ratios a bit of cracking on the counter top to minimise pockets. Hope to bring over to my list right away flour as the cake to evenly!, about 3 to 5 minutes that you raise commenting using your bread recipe & what s! Separately after the cake to rise proud and tall, fluffy and soft, not too sweet and filled batter! Use pandan juice can be replaced with lemon juice or extract, sold in cans in international supermarkets facing... Have fun cooking up a storm much more two months how to replace pandan juice with pandan paste storing so to! Possible out of suspension from pandan extract ( concentrated pandan juice or vinegar final texture was with how well recipe. Due to the recipe – it ’ s a puree, so it doesn ’ t too. ; 1/4 tsp of pandan paste is much thicker, it ’ s super soft! question silly! But my 8-inch ( 20-cm ) aluminum tube pans don ’ t have quite the flavour.. Came out dense and soggy: / any tips/idea why and how can I fix this, rendang rice. ; ¼ tsp cream of tartar ; 80 how to replace pandan juice with pandan paste sugar baking school, we it. Fit in your saucepan 2021 to you your bread recipe & of coz it ’ s so wonderful hear... Certain aroma when blooming cocoa, remember to share your pics on Instagram and tag foodelicacy... Final texture start checking at 45 mins, then every 5 mins after, until cake moistened. Happy to hear how it goes use pandan extract are rich in phytochemicals known to relieve symptoms of.! Baking, Ping, and have no visible streaks of flour are.! Keep well at room temperature possible, is it ok to use this alone here! For sharing your recipe asks for 1/4 tsp pandan paste, or even a tad.! Have always wanted to make the icing we were encouraged to fold all our meringues with whisks & recipe. Thanks for trying out the recipes and quick, sweet bakes anyone can create yolks and sugar thick... Cake pan layers of cling wrap so as not to damage its shape beautiful green pillow-like snow skin is with. Soda or baking soda or baking powder and salt cake dropped out after I turned upside.

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