Posts Tagged Pandan

Bluepea/Pandan Chiffon


Bluepea/Pandan Chiffon
(adapted from Barry Apek’s recipe)

Ingredients:

110g Cake flour (divide into half)
40g caster sugar (divide into half)
80g corn oil (divide into half)
5 large egg yolks (65g egg) (weigh, lightly beaten and divide into half)
1/2 tsp salt (divide into half)
44g concentrated bluepea + coconut milk (santan)
44g pandan + santan (blend pandan leaves with santan and a bit of water then squeeze out the juice)

6 egg whites
1/2 tsp cream of tartar
70g sugar

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This is how I achieve smooth top…very little water, it dries up towards the end of baking.

Method:

1. Preheat oven to 160C.
2. Prepare Pandan juice and add in one portion of all the divided ingredients in a mixing bowl. Mix with a hand whisk until well combined and smooth. Set aside. 3. Combine Bluepea/santan juice in another mixing bowl and add the other portion of divided ingredients and mix. Set aside.
4. To make the meringue, place the egg whites in a clean dry bowl of the mixer and beat until foamy. Add Cream of tartar and continue to beat while adding the sugar and continue beating until the egg whites are glossy but at firm peaks. Divide into half.
5. Add one portion of the meringue to the pandan batter and fold lightly to mix until no streaks of meringue can be seen. Do the same for the bluepea batter with the other remaining portion of meringue.
6. Gently pour half of the bluepea batter into prepared pan, use a spatula to even out the top. Gently scoop in half of the pandan batter on top of the bluepea batter. Smooth the top and repeat with the balance bluepea batter followed by the pandan batter.
7. Bake for 90 minutes using steam/water or until golden brown. Follow your own oven temperature and time please.
8. Remove from oven and immediately invert to cool completely before unmoulding.

Note:  this cake is baked using Smeg oven with above stated temperature.

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Kuih Lapis (9-layers kuih)

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Kuih Lapis

Ingredients:-

150g of rice flour
150g of tapioca flour

100g pandan juice
100g water
100g bluepea juice

450g coconut milk (I used the packet ones, buy fresh if you can)
200g sugar (can add more if prefer sweeter)
1/2 tsp salt
pandan leaves (knotted)

2 drops of blue for the final top layer

Method:

1.Divide flours into 3 (100g each)

2.Gently heat 450g coconut milk with sugar, salt and pandan leaves until sugar dissolved. Discard the leaves, and cool the syrup then divide into three portions (about 200g each)

3.Mix each bowl of flour with pandan juice, water and bluepea juice respectively.

4.Add one portion of coconut milk/sugar into each bowl. Stir well. Divide each flavors into 3 bowls each (combined total of 9 bowls – each bowl about 130g). Remember to stir well before adding each bowl into the pan to steam as tapioca and rice flour tend to sink to the bottom when resting.

5.Grease a 7″ square pan and steam in the steamer for a few minutes then pour in the first white layer and steam for 3 minutes with medium heat. Add a portion of green on top of the white layer and steam another 3 minutes. Add a portion of blue on top of the green layer and steam another 3 minutes.

6.Repeat with all the remaining 6 bowls and steam for 7-8 minutes each (as the kuih gets thicker with each layer, you’ll need to steam it longer in order to cook it). Add the blue colouring for the final blue layer for a more aesthetic look; otherwise, omit it.

7. Remove from steamer and cool completely before slicing with a plastic knife.

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Pandan/Bluepea/Vanilla Sponge Cake

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Pandan/bluepea/vanilla Sponge Cake

Ingredients:

6 large egg yolks
70g oil
30g Bluepea flower juice
30g Pandan Juice
30g Milk
100g cake flour + 1/4 tsp salt (divide this into 3 portions)

6 egg whites
90g sugar
1/4 tsp cream of tartar

Method:

1. Line the bottom an 8″ round pan. Grease the sides for easier unmoulding. Preheat oven to 160C.
2. Sift flour and salt together.
3. Beat egg yolks and oil together and then divide equally into 3 portions. Add one portion into the respective juices and stir to combine.
4. Next add a portion of flour into each flavour and mix until smooth. Set aside.
5. Beat egg whites until frothy before adding cream of tartar. Continue beating while gradually adding the sugar. Beat till firm peaks but not stiff.
6. Divide the meringue equally into 3 portions and fold in gently into each yolks batter until combined.
7. Scoop 2 tablespoons of each batter on top of one another until complete.
8. Bake in a water bath in preheated oven for 90 minutes or until cooked. Timing and temperature is indicative only)
9. Remove from oven, wait until cake has pulled away from the sides before inverting on to a smooth non stick pan. Remove paper lining and re-invert on to a rack.
10. Place cake in the oven (do not turn it on) to dry, using the remaining heat, if the cake is still damp.

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Blue Pea and Pandan Swiss Rolls

Blue Pea Flavor

4 Egg yolks (I used 65g eggs)
35g corn oil
20g coconut milk
20g Concentrated Bluepea juice
1 tsp Vanilla Extract
70g Cake Flour

4 Egg Whites
70g Castor Sugar

Whipped non dairy cream for filling

Variation: replace 20g bluepea juice with pandan juice.

Method:

Preheat oven 160C. (Smeg oven, middle rack)

1. In a large mixing bowl, using a hand whisk, whisk together egg yolk, oil, bluepea juice, coconut milk and vanilla extract. Sift in flour and blend until smooth. Set aside.
2. Place egg white into the stand mixer bowl, beat until foamy before adding in sugar gradually and beat until firm and glossy.
3. Fold 1/3 of the meringue into the yolk mixture and mix until incorporated before adding another portion.
4. Pour the batter onto a lined and lightly greased baking tray (28cm square) Smooth the top with a spatula and rap the tray a few times on the worktop to remove bubbles and also even out the top.
5. Bake in a preheated oven for 30 minutes or until golden brown and cake springs back when lightly pressed. Please adjust according to your oven time and temperature.
6. Once cooked, remove from oven and invert on another piece of grease proof parchment paper and peel off the paper lining. Roll the still warm cake together with a clean piece of grease proof parchment paper and allow to cool completely before unrolling the cake and apply your filling and re-roll up. Chill a couple of hours before slicing.

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This pic has been edited as I love the stronger blue hue !

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Gula Melaka Sponge II

IMG_9468IMG_9474Ingredients:

6 large egg yolks
70g corn oil
60g gula melaka syrup (boil a piece of gula melaka with some water and measure out 60g)
40 g coconut milk
95g self raising flour
1/4 tsp salt

6 egg whites
45g sugar
1/4 tsp cream of tartar

 

Method:

1. Line the bottom an 8″ round pan. Grease the sides for easier unmoulding. Preheat oven to 160C.
2. Sift flour and salt together.
3. Beat egg yolks, oil, salt, gula syrup and coconut milk together until combined.
4. Stir in the flour until smooth. Set aside.
5. Beat egg whites until frothy before adding cream of tartar. Continue beating while gradually adding the sugar. Beat till firm peaks but not stiff.
6. Mix 1/3 of meringue with yolk batter with a hand whisk. Add another 1/3 portion and fold gently with the whisk. Then pour in balance of meringue. Fold gently using a spatula until no more streaks of meringue can be seen.
7. Pour batter into prepared pan and tap pan lightly to remove air bubbles.
8. Bake with a water bath at 160C for 80-90 minutes or until cooked. (Time and temperature is indicative only)
9. Remove from oven, wait until cake has pulled away from the sides before inverting on to a smooth non stick pan. Remove paper lining and re-invert on to a rack.
10. Place cake in the oven (do not turn it on) to dry, using the remaining heat, if the cake is still damp.

 

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Pandan Ogura

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Pandan Ogura

Recipe:- Pan size: 7″ square or 8″ round ~

Line bottom and lightly grease the sides of pan

Ingredient A:

30g Coconut oil
30g Corn oil
5 Egg yolks
1 whole egg (I used 65g eggs)
70g Cake flour/superfine
70g pandan juice
1/4 tsp salt

Ingredient B:

5 Egg white
80g Castor sugar
1/4 tsp Cream of Tartar

IMG_9317METHOD:
1. In a large mixing bowl, hand whisk egg yolks, oil, pandan juice, whole egg until well combined then sift in the flour and mix until smooth. Cover n Set aside.
2. In another clean dry bowl(make sure it’s oil free too!) use an electric whisk (or stand mixer if you have one) whisk the egg white until foamy before adding cream of tartar. Continue whisking until thick foams before slowly adding sugar and continue whisking until stiff peaks form or if you can be gentle, just until firm peaks form and meringue is glossy.
3. Fold meringue into egg yolks batter gently, 1/3 portion at a time until you get a nice creamy batter that can be poured into your cake pan easily. You can use a handwhisk to fold in the meringue and at the end, switch to a spatula to scrap the bottom of the batter and fold up gently to ensure even mixing of the meringue into yolk batter.
4. Gently shake the pan from side to side to even out the batter before baking in a water bath for 90 minutes at 160C. Please take note that temperature is only indicative here. Tent with foil if the top gets too brown.

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Pandan Zebra Sponge Cake

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Pandan Zebra Sponge Cake

Ingredients:

6 large egg yolks
70g oil
45g pandan juice (use lesser because pandan juice is thinner)
50g milk
90g Cake flour/super fine flour
1/2 tsp baking powder
1/4 tsp salt

6 egg whites
100g sugar
1/4 tsp cream of tartar

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Method:

1. Line the bottom an 8″ round pan. Grease the sides for easier unmoulding. Preheat oven to 160C.
2. Sift flour, baking powder and salt together. Divide into 2 portions.
3. Beat egg yolks, oil together until combined before dividing into 2 portions equally and add pandan juice and milk into each portion respectively.
4. Stir in the flour for each flavor. Set aside.
5. Beat egg whites until frothy before adding cream of tartar. Continue beating while gradually adding the sugar. Beat till firm peaks but not stiff. Divide into 2 equal portions. Fold the divided meringue into the yolk batters respectively until evenly mixed. Prepare two similar size ladle or two ice cream scoops.
6. Scoop one large scoop of each batter into prepared pan alternatively on top of each other. Tap after every scoop to flatten and remove bubbles. Bake with a water bath at 160C for 75-80 minutes or until cooked.
7. Remove from oven, wait until cake has pulled away from the sides before inverting on to a smooth non stick pan. Remove paper lining and re-invert on to a rack.
8. Place cake in the oven (do not turn it on) to dry using the remaining heat if the cake is still wet.

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