Posts Tagged Pandan

Pandan Sponge Cake

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Pandan Sponge Cake

Ingredients:

3 eggs yolks
30g oil
20g coconut milk
35g concentrated pandan juice (blend pandan leaves with some water and let it sit for an hour or two and pour away the clear part on the top. Use the residue dark liquid)
1/8 tsp salt
60g cake flour

3 egg whites
40-50g caster sugar (depends how sweet you want it)
1/8 tsp cream of tartar or a tsp of lemon juice

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invert on to a non stick surface to prevent the crust sticking

Method:

Preheat oven to 170C. I am using a removal bottom pan here so I did not grease or line the pan.

1. In a mixing bowl whisk together first 5 ingredients until well combined. Add in the flour and mix until smooth. Set aside.

2. In a separate clean and dry bowl, whisk the egg whites until frothy before adding the cream of tartar (or lemon juice) and continue to whisk while gradually adding the sugar, until firm peaks.

3. Add the meringue into the yolk batter in 3 portions using the handwhisk to fold it in. After the final portion is added in, switch to a spatula to fold from bottom to the top until no streaks of yolk batter can be seen.

4. Pour into pan and shake gently to even out the top. Place this into a water proofed pan and place these into another larger pan. Pour hot water into the largest pan to about 1/2 cm height and bake with upper heat at 170C for 40 mins. Switch to top and bottom heat, reduce temperature to 150C and continue to bake another 40-50 minutes or until cooked through. Remove the water pan for the last 10 minutes of baking to dry the sides of the cake.

5. Once cooked, immediately remove the cake from oven and invert it to cool completely before unmoulding.

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Pandan Butter Chiffon

Pandan Butter Chiffon (cooked dough method)

Ingredients:

100g plain flour
10g corn flour
20g caster sugar
1/4 tsp salt
5 egg yolks
70g unsalted butter
50g full cream milk
40g pandan paste (blend some pandan leaves with water and let it sit until there’s a clear layer on the top. Pour away the clear water and use the thick pandan liquid at the bottom)

6 egg whites
1/4 tsp cream of tartar
60g caster sugar

Method:-

1. Sift flour and salt together. Set aside.
2. Microwave the butter and milk together until butter has melted. Pour into the sifted flour/salt and use a spatula to mix into a paste. Add the pandan juice and mix till combined before adding the egg yolks. Continue to mix until silky smooth. Cover with a clean towel and set aside.
3. Beat egg whites until frothy, add in cream of tartar and beat until soft peaks form. Gradually add in sugar and beat to firm peaks.
4. Lightly incorporate the meringue into the yolk batter in 3 portions.
5. Pour in the final batter into an 8″ tube pan and use a skewer to run lightly around the top to smoothen the surface. Reserved a tablespoon of batter and mix with a drop of green and draw the design if you wish.
6. Place the cake pan into a shallow non leaking pan and place these into a bigger pan. Pour hot water into the largest pan to about 1 cm in height.
7. Bake the cake on the lowest rack at 160C for 90 minutes or until cake is done. Tent the cake if it gets too brown. After removing cake from the oven, immediately invert to cool completely before unfolding.

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Pandan buns with coconut filling


Pandan Buns with coconut fillings

240g bread flour
60g plain flour
80g old dough
4g instant yeast
35g castor sugar
3g salt
1 medium size egg
60g pandan juice
60g fresh milk
40g unsalted butter

Coconut fillings :
Buy a packet of fresh grated coconut and fry it with some water and some pandan leaves until moist then add liquid gula melaka (quantity according to your desired sweetness).  It’s easier to melt your gula melaka first before adding. Once fully mixed, add some corn starch slurry to thicken. Dish out and allow to cool.


Method:

1. Tear the old dough into the mixing bowl, add the rest of the ingredients except butter and knead until a smooth dough forms. Add butter and continue to knead to window pane.

2. Allow to proof until doubled before dividing into 12 portions. Flatten each piece and add coconut filling in the center. Seal completely and place on baking tray.

3. Allow to proof another time until doubled.

4. Brush with egg wash and bake for 18-20 minutes at 180C on lowest rack until golden brown. Turn the tray halfway through baking to achieve even browning.

5. Remove from oven and let it cool on rack.

Old dough:

Mix 100g bread flour with 1/16 tsp of instant yeast and 70g cold water into a dough. Place in a covered container and let it ferment for 4 hours at room temperature. Gently degas it and divide into required portions. Wrap balance with cling film and freeze it if not using within 48 hours. When you need it, just thaw before use.

 

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Pandan Chiffon

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Pandan Chiffon Cake

Ingredients:

110g cake flour/superfine flour
10g corn flour
20g caster sugar
1/4 tsp salt
5 egg yolks
70g Corn oil
20g coconut milk
80g concentrated pandan juice (blend a bunch of leaves with some water, squeeze out the juice and let it sit for a while until you see a layer of clear juice on the top. Discard the clear liquid and use the dark coloured pandan juice)

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

Method:-

1. Sift flour and salt together. Set aside.
2. Mix together oil, coconut milk, 20g sugar and pandan juice until well blended. Add the yolks and mix well with a hand whisk before sifting in flour mixture and mix again until combined. Set aside.
3. Beat egg whites until frothy, add in cream of tartar and beat until soft peaks form. Gradually add in sugar and beat to firm peaks.
4. Lighten the batter with 1/3 portion of the meringue using a hand whisk. Then add another 1/3 portion of the meringue and gently fold. Repeat with the remaining portion until fully incorporated.
5. Pour batter into an 8″ tube pan.
6. Bang the cake pan gently on the kitchen bench to remove large air bubbles. Place the cake pan into a shallow non leaking pan and place these into a bigger pan. Pour hot water into the largest pan to about 1 cm in height.
7. Bake the cake on the lowest rack at 160C for 80-90 minutes or until cake is done. Tent the cake if it gets too brown. After removing cake from the oven, immediately invert to cool completely before unmoulding.

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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.

Comments (7)

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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