Singapore and Malaysia

Pandan chiffon cake

Name: Pandan chiffon cake
Total time: 1 h 30 min
Yield: 10 servings
Cuisine: Southeast Asian
Ingredients: 10 leaves blended with 3 tbsp water pandan leaves; 6 separated egg; 2/3 cup divided sugar; 1/4 cup cooking oil (vegetable oil); 1/2 cup thick coconut milk; 1 cup plus 1 tbsp maida (all-purpose flour, plain flour); 1 tbsp cornflour (cornstarch); 1 tsp baking powder; 1/2 tsp lemon juice; a pinch salt

Green, tall and as light as a cloud that smells of pandan and coconut.

90 minTime

5 gProtein each

mildSpice

Green cloud2 chapters · 1 min read

Make it your way

Grandma's wayFresh pandan juice and coconut milk chiffon.

The original

231kcalsame

5 gproteinsame

1 gfibresame

90minutessame

Southeast Asian pandan chiffon cake.

Per serving, worked out from the ingredient table.

Ingredients

Pandan leaves10 leaves, blended with 3 tbsp water

Egg6, separated

Sugar⅔ cup, divided

Cooking oil (vegetable oil)¼ cup

Thick coconut milk½ cup

Maida (all-purpose flour, plain flour)1 cup plus 1 tbsp

Cornflour (cornstarch)1 tbsp

Baking powder1 tsp

Lemon juice½ tsp

Salta pinch

Method

6 steps

1Blend the pandan with water and squeeze through muslin. Keep 4 tbsp of juice.
2Heat the oven to 165 C. Whisk yolks with 40 g sugar, then oil, coconut milk and pandan juice. Sift in maida, cornflour, baking powder and salt.
3Whisk whites with lemon juice to soft peaks, then add the remaining sugar until glossy and firm.
4Fold the meringue into the batter in three parts and pour into an ungreased 9 inch tube pan.
5Bake 50 to 55 minutes.
6Invert the pan straight away and cool upside down completely, then release with a knife.

Serve it like this

Cut with a serrated knife into tall wedges and serve plain at room temperature with tea or kopi.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Singapore and Malaysia

Pandan chiffon cake

Green, tall and as light as a cloud that smells of pandan and coconut.

90 minTime

5 gProtein each

mildSpice

Green cloud2 chapters · 1 min read

Make it your way

Grandma's wayFresh pandan juice and coconut milk chiffon.

The original

231kcalsame

5 gproteinsame

1 gfibresame

90minutessame

Southeast Asian pandan chiffon cake.

Per serving, worked out from the ingredient table.

Ingredients

Pandan leaves10 leaves, blended with 3 tbsp water

Egg6, separated

Sugar⅔ cup, divided

Cooking oil (vegetable oil)¼ cup

Thick coconut milk½ cup

Maida (all-purpose flour, plain flour)1 cup plus 1 tbsp

Cornflour (cornstarch)1 tbsp

Baking powder1 tsp

Lemon juice½ tsp

Salta pinch

Method

6 steps

1Blend the pandan with water and squeeze through muslin. Keep 4 tbsp of juice.
2Heat the oven to 165 C. Whisk yolks with 40 g sugar, then oil, coconut milk and pandan juice. Sift in maida, cornflour, baking powder and salt.
3Whisk whites with lemon juice to soft peaks, then add the remaining sugar until glossy and firm.
4Fold the meringue into the batter in three parts and pour into an ungreased 9 inch tube pan.
5Bake 50 to 55 minutes.
6Invert the pan straight away and cool upside down completely, then release with a knife.

Serve it like this

Cut with a serrated knife into tall wedges and serve plain at room temperature with tea or kopi.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Pandan chiffon cake

Make it your way

Ingredients

Method

Pandan chiffon cake

Make it your way

Ingredients

Method

Make it a meal