This is rather my "first post" on making a proper Pandan Chiffon Cake using tube pan (similar to an angel food cake pan) method rather than the previous two (recipes) I made using Happy Call Pan (HCP)
My impulse on making this Pandan Kaya comes from Celes (Celestial Delish) who recently shared with us some of her delicious homemade kaya as we were both inspired by Chef Ann's mentioned on making kaya using Joyoung soymilk maker during the media preview (read more here)
Another pau which is layered but not as much as the Thousand Layers Cake, this one has only 4 layers of pau and 3 fillings. Serves 4 layers of pau and 3 fillings
I've never cooked with Pandan flavouring before, but love the unique fragrance. This weekend I went past the Asian grocery store and combed the isles looking for some sort of Pandan flavouring
80ml screwpine juice (I just add water + green food coloring + pandan essence = 80g). 80ml screwpine juice (I just add water + green food coloring + pandan essence = 80g)
Steamed Pau With Red Bean Paste 豆沙包. Basic Dumpling (Pau) Recipe. Mix pau flour and yeast together. Secure the edges and place pau onto a piece of cut grease proof paper
As this is a fail-proof chiffon cake recipe with higher flour-over-liquid ratio, I hope that you are not expecting this recipe to yield a silky soft cake like the most ideal pandan chiffon cake that I have baked previously
meantime, mix whipped cream with pandan kaya. indonesian pandan coconut kuey lapis 印尼斑兰椰汁千层糕. 1 tsp pandan paste * i used 2 tsp homemade pandan paste. 2 heaped tbsp pandan kaya * i used 54g of kaya
Buko Pandan is a type of dessert salad made out of young coconut strips, pandan jelly and sometimes sago pearl and nata de coco on a cream and condensed milk dressing
Place the pandan leaves and milk until fine into a blender and process until the milk turns green. Bring the pandan milk and sugar to boil with the soaked gelatin
For its first mission, I have decided to experiment my pandan chiffon cake recipe, baking them in cupcake size instead of using the traditional chiffon cake pan (simply because I don't have one)
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