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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Bubur Cha Cha - Sweet Potato And Yam Pudding

Bubur Cha Cha - Sweet Potato And Yam Pudding

Ingredients

2 Small (450 g) Sweet Potatoes, diced
1 /2 (120 g) Yam, diced
1 ½ Tbsp Sago Pearls, rinsed
1 Tin (400 ml) Coconut Milk
150 ml Water
2 Pandan Leaves
3 Tbsp Sugar or more to taste
A Pinch of Salt

Method

Steam the sweet potato and yam on a high heat for about 8 to 10 minutes or until cooked.

In a medium saucepan, combine coconut milk, pandan leaves, and water and bring it to a boil. Then add Sago pearls and cook for about 5 minutes.

Mix in the sweet potato and yam and continue to simmer and season with sugar and salt. Serve immediately.

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Kuih Serimuka-Glutinous Rice With Pandan Custard Layer

Kuih Serimuka - Glutinous Rice With Pandan Custard Layer

Ingredients

Glutinous Rice Layer
400 g Glutinous Rice, washed and soaked overnight
150 ml Coconut Milk
100 Water
1 tsp Sea Salt
3 Pandan Leaves, cleaned and tied into a knot

Pandan Custard Layer
150 ml Pandan Juice
5 Tbsp Corn Flour
3 Tbsp All-Purpose Flour
3 Large Eggs
200 ml Coconut Milk
140 - 160 g Sugar

9 inches round tray
A piece of Banana leaf or an aluminum foil

Method

To make the glutinous rice layer: Mix rice, coconut milk, water, salt and Pandan leaves in a baking tray.

Steam the rice mixture over a high heat for 25 minutes until cooked. Remove from the steamer and discard the Pandan leaves. Fluff the rice with a fork and use a banana leaf to press and compact the rice layer.

Return the rice layer to the steamer. Continue to steam for another 10 minutes.

To make the Pandan custard layer: Combine Pandan juice and all the flours and mix well. In another bowl, whisk eggs, coconut milk and sugar together and add in the Pandan mixture. Mix well and strain the mixture into a clean medium size bowl.

Prepare a water bath and stir continuously until the custard mixture begins to thicken. (About 15 minutes) Pour the mixture into the rice layer and continue to steam over a low heat for about 25 to 30 minutes.

Allow the kuih to cool completely and slice to serve.

Note: To make the Pandan Juice. Blend 10 Pandan leaves with 200 ml water.

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Sago Pudding With Palm Sugar-Gula Melaka

Sago Pudding With Palm Sugar-Gula Melaka

Ingredients

3 liters (12 cups) Water
200 g ( 1 cup) Pearl Sago
200 g ( 1 1/3 cup) Palm Sugar (Gula Melaka), roughly chopped
150 ml (2/3 cup) Water
250 ml (1 cup) Coconut Milk

Method

Bring the water to a boil in a big pan. Sprinkle sago into water and stir to keep the grains moving and prevent them from settling to the bottom of the pan. Cook sago for 10 minutes. Turn off the heat, cover pan and set aside for 10 minutes. By then, the sago should no longer have any opaque bits, indicating that is cooked.

Pour the sago into rinsed jelly molds or small dessert glasses and chill well.

Combine palm sugar and water in a small pan and simmer until sugar dissolves. Cool.

To serve, turn the sago out and spoon on some coconut milk and palm sugar syrup.

(Recipe adapted from Malaysian Cakes & Desserts by Rohani Jelani)

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