Wednesday, May 27, 2020

Pandan Fudge Cake


Recipe from here and here

Ingredients :

Pandan Chiffon Cake : for 8" chiffon cake pan
 5 egg yolks
10g caster sugar
40g coconut oil  
1/8 tsp salt
60g cake flour
30g rice flour 在来米粉/粘米粉
30g homemade pandan extract *
70g coconut milk

5 egg whites
50g caster sugar
A few drop of lemon juice or vinegar

* blend 20 blades of pandan leaves with some water, squeeze out the juice. Chill the pandan juice overnight and use the bottom thick layer

Method :
1. Sift cake flour and rice flour twice.
2. Mix egg yolks and sugar in a bowl, whisk till sugar has dissolved.
3. Add in oil, salt, homemade pandan extract, coconut milk, coconut oil and mix well.
4. Sift in flour and whisk well.
5.In another bowl, beat the egg whites and lemon juice/vinegar till frothy. Add in sugar gradually and beat until approaching stiff peaks (meringue stand straight with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture).
6. Use whisk to loosen the egg yolk batter a bit, then take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.
7. Fold in 1/2 of meringue and use a silicone spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.
8. Pour the batter from a considerable height into cake pan, lightly shake it left and right to level the cake, then gently bang the cake pan on the table top to release air bubbles.
9. Bake at pre-heated oven at 100C at center rack for 25 mins and 160C for 15-20 mins.
10. Remove the cake pan from oven, drop it from high side to prevent the cake shrink too much during cool process.
11. Turn the cake pan upside down and cool completely before remove from the cake pan.

Kaya filling
250g pandan water*
250g water
50g butter 
150g caster sugar
150g water
250g coconut milk 
80g hoen kwe flour
2 tsp instant jelly, optional (if you want the filling to set quickly, boil it at step 1)
2 to 3 drops of green and yellow food colouring, optional

* After washing the pandan leaves (I used 10+ leaves), Cut into small pieces and blend the leaves. and squeeze out the juice and discard the leaves.  Leave the pandan juice in the fridge for a few days, use the concentrate pandan juice extract at the bottom for making cakes, the top pandan water use for the filling.

1. Combine 250g of pandan water, 250g water, butter, sugar in a pot and bring to boil.
2. Mix coconut milk, 150g water, hoen kwe flour and the colouring together.  
3. Pour this mixture to (1), stir and cook till mixture is thicken.
4. Remove from heat and let the mixture cool slightly before pouring onto the chiffon cake.

To assemble:
1.  Place a slice of cake into a cake ring or cake pan with removable base and pour 1/3 of the kaya filling onto the cake.  Repeat layering of cake and kaya filling, finish with pouring the filling.
2. Cool the cake first before placing in the fridge to set.
3. Remove cake from cake ring or cake pan and coat the sides with desiccated coconut.
4. Service the cake when is chilled.

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