Cendol Gula Melaka Chiffon Cake

Ingredients :

Gula Melaka syrup:

45 gr Gula Melaka, chopped

30 gr coconut milk

2 pandan leaves

Gula Melaka Batter:

3 Egg yolks

45 gr Gula Melaka Syrup

30 gr Oil

20 gr Water

60 gr Cake Flour 

1/4 tsp Baking Powder

Pandan Batter:

3 Egg yolks

45 gr Sugar

10 gr Oil

20 gr Pandan juice

40 gr Coconut milk

60 gr Cake Flour

1/4 tsp Baking Powder

one drop of pandan paste

Cendol 100 gr, drained and coated by sprinkle a bit flour

Egg White Foam:

6 Egg whites

¼ tsp Cream of tartar

50 gr Sugar

Method:
- Preheat oven to 160C.
- Gula melaka syrup : cook the ingredients until gula melaka melted and well incorporated, throw away the pandan leaves. set to cool
- Pandan batter : whisk egg yolks and sugar until well incorporated, add oil, pandan juice and coconut milk, mix until well blended. Fold in the flour + BP. Set aside.
- Gula melaka batter : whisk egg yolks and sugar syrup until well incorporated, add oil and water, mix until well blended. Fold in the flour + BP. Set aside.
- Egg white foam : Beat egg whites and cream of tartar until foamy, gradually add in sugar, beat at high speed until medium peak form.
- Divide egg white foam into 2 portions. Gently fold into egg yolk batter separately, mix until well blended.
- Pour the coated cendol to the pandan batter. 
- Start by pouring the pandan cendol batter mixture into ungreased 22-23cm tube pan, then continue with the gula melaka batter.
- Bake in for 40-50 minutes or until cooked.
- Remove from oven, invert cake onto table until completely cooled.

Oil-less Pandan Chiffon Cake

Source : Table of Two or more

Ingredients:

5 Egg Yolks

50 gr Sugar (original 100 gr)

180 gr Thick coconut milk + pinch of salt

70 gr Concentrated pandan juice **

150 gr Cake flour

Optional – green colouring or pandan paste for greener colour

5 nos Egg white

¼ tsp cream of tartar

50 gr Sugar (original 100 gr)

Method:

- Preheat oven at 170 deg C

- Combine coconut milk and pandan juice together, add in sifted flour and mix well. Set aside.

- Beat egg yolks and 50g sugar until thick and pale.

- Fold egg yolks with the coconut milk pandan batter and mix well. Set aside.

- Whisk egg whites and cream of tartar till foamy and add in sugar whisk till medium peaks.

- Add in 1/3 meringue into the egg yolk batter and fold well.

- Pour this mixture back to the balance meringue and fold well till the mixture is well mix.

- If you want to make marble look, scoop 50 gr of the batter, add colouring or pandan paste for darker green colour.

- Pour into 25cm chiffon mould, bake at 170 deg C for 45 mins or until cooked

- Invert the cake to cool, un-mould when completely cooled.

** Concentrated pandan juice : Blend fresh pandan leave 25 gr with 200 ml water, cover and chill in the fridge overnight. The juice at the bottom of the bowl is the best, thickest and most fragrant, collect for 70 gr.

I am submitting this post to “Coconut” hosted by Jess of Bakericious, organized by Bake for Happy Kids (Zoe) and MyLittle Favourite DIY(Mui Mui).

Pandan Slice Cheese Cakes

 

 

I am submitting this post to “Pandan –Little Thumbs Up” hosted by Joceline of Butter, Flour & Me, organized by Bake for Happy Kids and My Little Favourite DIY.



  

 

Source : Hanamemories with modification

Ingredients:

150 gr Milk

4-5 pcs Pandan leaves

50 gr Butter

4 pcs Sliced cheddar cheese (cut into smaller pieces)

Pandan paste few drops for colouring

50g cake flour
20g corn flour
4 Egg yolks

4 gr egg whites
70 gr caster sugar
¼ tsp cream of tartar

Method:

- Preheated oven to 170C

- Blend the pandan leaves with milk, then squeeze to extract the juice. Discard the pulp.
- Melt pandan milk, butter and sliced cheese using low heat and stir until well incorporated. Remove from fire, set aside and leave to cool.

- Whisk egg whites, cream of tartar until foamy, add in sugar and continue whisk until medium peak form.

- Beat egg yolks in the separate bowl until thick & lighter. While keep beating the batter, add in cheese batter, then the flour slowly pour in. Mix until well combined.

- Sieve the egg yolks and flour batter into another clean bowl.

- Take 1/3 of white eggs batter to the cheese mixture, mix well.

- Then partially pour the cheese mixture to the remaining egg whites, mix until well combined.

- OPTIONAL : Take two spoons batter in separate bowl, mix with pandan paste to make marble looks.

- Pour into 7 inch round pan or cupcake moulds, wrapped with aluminum foil.

- Bake in water bath or bain marie at 170C for 20 minutes then change to 150C for 40 mins or until set and golden brown.

- Leave to cool in oven for at least 10 mins with open door ajar. Unmold the cake, leave it cool.

 

Yields : 22 pcs cupcakes size

 

Pandan Flavour Cookies

Source : Y3K Cookies by Alan Ooi via Happy Flour

Ingredients:

130 gr Butter
70 gr Shortening  ( I used margarine )
130 gr Icing sugar

2 Eggs
1 tsp Pandan paste

260g Cake flour
¼ tsp Baking powder
40g Hoen kwee flour or Green pea flour
20g Custard powder
20g Coconut powder

Some red dried cherries (diced) for topping (optional)

Method:

- Preheat oven to 165C.
- Sift all the flour and baking powder together and set aside.
- Cream butter, shortening and icing sugar together until light and fluffy.
- Lightly beat in the eggs and pandan paste, then add to butter batter.
- Fold in all the shifted flour to form a soft dough.
- Spoon dough into a piping bag fitted with a star nozzle and pipe onto baking tray and places the diced cherry on top.

-  Bake in a preheated oven for 15-20mins. The cookies must be well-baked but not brown.
- Leave to cool thoroughly before storing in container.

Yields : approx. one and half small container 

Not to forget J I am submitting this post to Chinese New YearDelights 2013, hosted by Sonia aka Nasi Lemak Lover.

Kuih Tako

Seeing how easy Wendyywy recently made her tako, really attempted myself to try it at home. It’s true … it was really easy to make the tako, indeed I spent more time doing the tako casings from pandan leave than making the tako hahahaha ….   I couldn’t manage to get the mung bean starch, with Wendyywy fast replied & kindly clarification, then I decided to use mix of Hunkwe & corn flour to make it. But I'm satisfy with the result in texture and taste.

I am submitting this to the Aspiring Bakers #12 –Traditional Kueh (Oct 2011) hosted by Small Small Baker

Source: Wendyywy @ Table of Two or more

Pandan Layer:

25 gr Mung bean starch **
250 ml Pandan juice ++
60 gr Sugar
3 Water chestnuts, peeled and chopped

Coconut layer: 15 gr Mung bean starch **
125 ml Water
125 ml Coconut milk
50 gr Sugar
Very small pinch of salt

Pandan leaves for the tako casings (refer here for the full details)

Method:

- Prepare pandan layer. Mix everything together and cook on medium low heat until it looks transparent and thick.

- Spoon over prepared casings
- Prepare coconut layer. Mix everything together and cook on medium low heat until it thickens. Taste, it should no longer taste floury.
- Spoon over the pandan layer.
- Let cool down to room temperature and it will harden. Best served when chilled.

** I cannot find Mung bean starch, I replaced with half Hunkwe and half corn flour

++ I blended 15 gr Pandan leaves (cut into small pcs) with 300 ml water, strained to get the pandan juice.

Pandan Steamed Buns

I was busy during the kid’s school holiday, which I got visitation from family and friends from overseas. Really have no strength or mood for baking. So ... sorry guys for not being updated the blog and visit you guys. However, I don’t want to miss out the Aspiring Bakers #8 event. Here, I am submitting this post to Aspiring Bakers #8 – Bread Seduction (June 2011) hosted by Jasmine of The Sweetylicious.

Source : Wendy

Ingredients for half recipe:
125 gr Pau flour
125 gr All purpose flour
25 gr Powdered coconut milk
75 gr Sugar
½ tsp Salt
100 ml Pandan juice **

15 gr shortening

5 gr Instant yeast
1/4 tsp sugar
25 ml warm water

Filling : Pandan Lotus Paste (optional)

Method:
- Combine yeast, water and 1/2 tsp sugar. Let it froth.
- Mix both flours, coconut milk powder, D.A.B.P, sugar and salt together. Make a well in the center. Pour in frothed yeast mixture and 3/4 of the pandan juice.
- Mix until a dough is formed. Add more pandan juice if dough is too dry, but do so by the tablespoons.
- Knead until a smooth dough is formed, add in melted shortening and knead until it is well combined, as in, u don't feel anymore oiliness.
- Leave to proof for almost an hour in almost fully covered container. Dough is ready when it is doubled.
- Punch down and knead for another minute.
- Divide dough into 25 gr per piece. You can get about 17 pcs.
- Shape dough and leave to proof for another 45 minutes or until shaped dough has doubled.
- Steam on high heat for 12-15 minutes.

** I made from about 6 pandan leaves, chopped & pound it and mixed with 100 ml and stir with 1/2 tsp of pandan paste.

Step-by-step pictures :

Pandan Cheese Roll

Ingredients:
4 Eggs
60 gr Sugar
100 gr Plain four
40 gr Milk
40 gr Oil
1/4 tsp Pandan paste

Filling:
100 gr Butter Cream
50 gr Cheddar Cheese, shredded.

Methods:
- Preheat oven 200 degree.
- Whisk eggs and sugar until stiff.
- Add flour, stir well, then oil + milk mixed well until batter is shiny.
- Pour into tray (12”x12”x1”) and bake for 15-20 mins
- Leave to cool on a wire rack
- Spread cake once it cool with butter cream and shredded cheese, then roll it with the help of the greaseproof paper.
- Refrigerate it before slicing the cake.

Butter Cream - reference Baking Mum (Updated 01/09/2010)
80 Sugar + 25 gr Water
60 gr Egg whites
250 gr Chilled Butter

- Boil the sugar with water until mixture thickens and while boiling, beat the egg white till frothy and pour in the sugar syrup and beat till mixture cools down.
- Add in the chilled butter and beat till fluffy.

Note: Keep the balance of butter cream in the fridge.

Pandan Chiffon Cake II

When I saw “Make it yourself - Pandan Chiffon cake” published by Sunday Times, and it had been a year since I baked pandan chiffon, it’s time for me to try this :). I baked 2 times in different day, because I was curious with top part cracked and the result of the texture of the cake (see pictures below).

Here is the recipe – shared by Chef Judy Koh – Creative Culinaire
Ingredients:
5 pandan leaves, finely chopped
3 Tbs water
48g egg yolk, from about 3 eggs
70g sugar
1/8 tsp salt
20ml corn oil
36ml thick coconut milk
1/4 tsp pandan paste
54g cake flour
120g egg white, from about 3 eggs
1/8 tsp cream of tartar

Method:
- Preheat the oven to 190 C (I baked in 160C).
- Blend the pandan leaves with water to a fine pulp. Wrap the pulp in muslin cloth and squeeze to extract the juice. Discard the pulp and set aside the juice.
- Whisk together the egg yolk, 30g sugar, salt, corn oil, coconut milk, pandan paste and pandan juice until well incorporated.
- Sieve the cake flour into the pandan mixture and continue to whisk until smooth. Set aside.
- Whisk the egg white, remaining sugar and cream of tartar until stiff, such that a firm peak forms when the whisk is pulled from the mixture.
- Gently fold the egg white mixture into the cake batter until well incorporated.
- Pour the batter into a 23cm tube pan (I used 18cm) and bake for 40 minutes (I baked in 160C for 50-60mins) until the surface is browned.
- Remove the cake from the oven and invert it on a cooling rack. Allow the cake to cool before removing it from the mould by running a palette knife along the circumference of the cake to loosen the sides.

Here are my two pandan chiffons, although I baked both in 180C for 10 mins, then reduced to 160C until baked, but still the top part still cracked :(

Both cakes turned moist & fluffy, however if you notice carefully, the first cake (see above picture) has bigger air pockets and has springy texture. (maybe this because I whisked the egg white until medium peak form)

Therefore, when I made the second cake (see below picture), I purposely whisked the egg white until soft peak form, and here you can see smaller air pockets compared to the first cake and has more spongy texture.

Taste wise ….. both cakes were finished within the same day :).

So, which texture do you prefer? Please share, add and comment.

Something to share, reports from "8 Days" magazine recently stated:

- 446,400 no of pandan chiffon are sold annually by Bengawan Solo, that summed out a total of 37,200 sales monthly or 1200 sales daily.

- according to Health Promotion Board, a standard size of 450g pandan chiffon cake has 1,481 calories, as compared to 744 calories a plate of char kway teow.

Pandan Cake

Ingredients:
A:
4 Egg yolks
40 g Sugar
90 g Plain Flour
10 g Corn Flour
50 g Butter, melted
50 ml Milk
½ tsp Pandan flavour (optional)

B:4 Egg white
40 g sugar
1/8 tsp Cream of tartar

Whipped cream (optional)

Methods:
- Preheat the oven to 200C
- Whisk egg yolks and sugar at maximum speed until thick and creamy. ½ tsp of any flavour may be added and leave aside.
- Whisk egg whites, sugar and cream of tartar at maximum speed until soft peak.
- Fold egg yolk mixture well into beaten egg white.
- Add in flour, then melted butter and milk, and mixed well.
- Pour into grease pan 22x22x4 cm.
- Bake for 15-20 mins or until baked.
- Remove from oven, leave to cool.
- Divide cake into two, spread it with whipped cream in the middle.
- Ready to serve.

Hidden Pandan Swiss Roll

Tested recipe by Tabloid Saji (Bolu Gulung Pandan Sembunyi)

Ingredients:

6 egg yolks

3 egg white

80 g sugar

1/2 tbsp ovalette ( I put only 1/2 tsp )

40 g plain flour

10 g milk powder

10 g corn flour

75 g butter, melted

2 drops green colour ( I used pandan essense )

50 g butter cream for spread

shredded cheese & chocolate rice ( optional )

Method:

- Preheat oven 190 degree celcius

- Whisk eggs, sugar and ovalette together till batter is thick.- Fold into plain flour, milk powder and corn flour until mixed well

- Pour in melted butter little by little and mix till well mixed.- Take one big scope batter and add green colour

- Pour the green colour batter at the end corner grease pan 24x24x4 cm, then pour the rest batter to the full pan

- Bake for 20-25 mins or until baked

- Remove from oven, leave to cool before spread the butter cream

- Roll and serve.

Yields : 10 pcs

PS : Original recipe with the skin, however, mine - the skin stuck into the paper Hahahaha ....

Pandan Chiffon

Baking Chiffon cake can be addicted, and now I’m into the Chiffon craze. And seems Chiffon is favorites in my family. I would love to bake this cake again sometime soon, as I think this is fail proof recipe. Why ???

As you can see from the above picture, if you compare it, the high of the cake was never raise. Why? Just before I put in to the oven, why there is still got flour on my table, then I realize that I forgot to add the flour into the egg yolk and egg white mixture. Hahahaha ….. silly me. So I had to dig the batter out again from the tin and mixed with the flour. End up the batter a bit deflate. I was just thinking maybe the result will turn to Pandan Cake instead of Pandan Chiffon.
Unexpectedly, I was so happy, the cake still got the right texture, soft and fluffy. That’s why I said maybe this could be a fail-proof recipe. :) And maybe if I do it properly, I could get a higher Chiffon.

Tested recipe by : CookingMomster

Ingredients :

A :

3 egg yolks

40 g castor sugar

75 g self raising flour, sifted

1 tbsp olive oil ( I used soya oil )

100 ml coconut milk ( I used 3 tbsp of coconut powder mixed with water )

3-4 pandan leaves pounded with 4 tbsp water to get the pandan juice + 1 tsp pandan paste

B :

3 egg white

40 g sugar

1/2 tsp cream of tartar

Method :

- Whisk egg yolks with sugar till creamy. Then add in olive oil, coconut milk and pandan paste. Mixed well and fold in the flour. Set aside.

- Whisk egg white with sugar and cream of tartar till stiff.

- Fold in egg yolks batter into the egg whites batter. Mixed well and pour into a chiffon cake pan. ( I used a 17 cm pan )

- Bake at 180 DC for 40 minutes. Invert the cake pan over a cooling rack and let it cool completely.

Until now I think I still need to improve on:
- top part of cake should not crack
- if possible to see the brown crust form outside the cake
- if possible to see mini air pockets, instead uneven air pockets.
So, you maybe see me bake Chiffon again. :)