Thursday, November 20, 2014

Recipe: Indonesian pandan cake

Last saturday we decided to try out our new KitchenAid and we've made this Pandan Chiffon cake. We went to our local toko and bought the supplies. When you're not sure you'll succeed, you could also try a pre-mixed package, which they'll probably sell too, and the taste is delicious too. You only need to add eggs and 3 tbsp of water! Easy enough. But, if you want to make one from scratch, this is what you do:

What you need:
  • 6 eggs on room temperature
  • 150 grams sugar
  • 100 ml coconut milk
  • butter
  • 150 grams flour
  • 1 teaspoon bakingpowder
  • 1 bag of vanilla sugar
  • 1/2 teaspoon salt
  • Pandan paste/coloring (from the Toko)

  1. Pre-heat the oven to 160 degrees celsius
  2. Butter the cake mold thoroughly, so the cake wont stick to the sides.
  3. Beat the eggwhites with the sugar in a bowl, for at least 8 minutes, till soft peaks form.
  4. In another bowl, beat the egg yolks with the coconutmilk, flour, baking powder, vanilla sugar and the salt to a smooth mixture. Add the pandan untill the color is the green you like.
  5. Slowly and gently fold in the egg white mixture into the egg yolk and flour mixture until well-combined.  
  6. Pour into a 23cm tube pan and bake for 60 mins. Do not open the oven door when the cake is baking.  When the cake is done, let it cool down in the oven, before removing the tin.

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