Pandan Chiffon Cake

Pandan Chiffon Cake

Ingredients

6 Large Eggs, separated plus 1 additional Egg White
2 1/4 Cups Sifted Cake Flour
1 1/4 Cups Superfine White Sugar
1 Tbsp Baking Powder
1/2 tsp Sea Salt
1/2 Cup Pandan Juice (Blend 5 Pandan Leaves with 2/3 cup Water)
3/4 Cup Coconut Milk
2 Tbsp Vegetable Oil
1 tsp Pure Pandan Extract (Optional)
3/4 tsp Cream of Tartar

Method

Separate the eggs and place the whites in one bowl and the yolks in another. Cover with plastic wrap and bring them to room temperature.

Preheat the oven to 325˚F (170˚C) and have ready 10 inch (25 cm) two piece tube pan. (ungreased).

In the bowl of your electric mixer, fitted with the paddle attachment, place the flour, sugar (minus 3Tbsp), baking powder, and salt. Beat until combined. Make a well in the center of the flour mixture and add the egg yolks, oil, Pandan juice, coconut milk , and pandan extract, if using. Beat about one minute or until smooth.

In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 3Tbsp of sugar and until stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter).

Pour the batter into the ungreased tube pan and bake for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed the cake will spring back) Immediately upon removing the cake from the oven invert the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan (about 1 1/2 - 2 hours)

To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and center core. Invert onto a greased wire rack.

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Pulot Panggang-Glutinous Rice Rolls

Pulot Panggang-Glutinous Rice Rolls

Ingredients

300 g Glutinous Rice, soaked overnight and drained
250 ml Coconut Milk
¾ tsp Sea Salt
3 Pandan Leaves, knotted

Filling
4 Tbsp Ground Dried Prawns
100 g Desiccated Coconut
5 Tbsp Peanut Oil
½ tsp Sea Salt or to taste
1 Tbsp Sugar

Sambal Paste
15 Dried Chilies
½ tsp Ground Turmeric
2 (35 g) Red Chilies
4 Small (55 g) Shallots
2 stalks Lemongrass

20 – 25 pcs (12 x 16 cm) Banana Leaves, scalded and cleaned

Method

Combine glutinous rice, coconut milk, salt and Pandan leaves. Steam over high heat for about 25 to 30 minutes or until the rice are fully cooked.

Prepare the filling: Heat oil and fry the sambal until fragrant. Add the ground dried prawns and continue to cook for about 5 minutes and mix in the desiccated coconut. Cook until the filling mixtures are dry but still moist and season with sugar and salt. Dish out and set aside to cool.

To assemble the rice rolls: Place 2 to 3 Tbsp of Glutinous rice onto the banana leaf. Spread the rice and press well to a rectangle.

Add the filling along the middle of the rice and roll from one side to form a cylindrical shape.

Secure both side with toothpick or using a staple.

Grill the rice rolls on a low heat for about 12 to 15 minutes. Serve warm.

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