Gula Melaka Chiffon

8AF1019D-D01B-4182-BAA5-4B5F9B712EC7.jpeg

Gula Melaka Chiffon

Ingredients:-

6 eggs yolks – I used grade A eggs (65g)
60g corn oil
100g plain flour
1/4 tsp salt
50g coconut milk
50g pure gula melaka

6 eggs whites
1/4 tsp cream of tartar (may replace with 1 tsp lemon juice or vinegar)
60g sugar

 

Method:

1. Melt gula melaka with coconut milk and a piece of pandas leave. Strain into a large mixing bowl. Add the oil and yolks and mix well.
2. Add sifted flour and mix with a hand whisk until combined. Set aside.
3. Beat the egg whites until foamy then gradually add sugar to beat until firm peaks form.
4. Add 1/3 of the meringue into the yolk batter and using the hand whisk to mix until combined. Add the next 1/3 portion and whisk again. Finally, add the last portion, whisk briefly before switching to spatula to scoop the batter from bottom and fold up on to the batter to make sure all are combined and no more yolk batter can be seen.
5. Pour into an 8″ (20cm) tube pan and place it into another seamless pan before placing these into a shallow water bath. Bake at 160C for 90 mins. Water bath should dry up towards the end of the baking time. If not, then remove the water pan and continue to bake until cooked.
6. Invert immediately to cool completely before unmolding.

Advertisements

1 Comment »

  1. Yin Tan said

    Thanks 👍👍👍

    >

    Liked by 1 person

RSS feed for comments on this post · TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: