Hi cristine, I tried to make this pandan cake but it did not rise well?, why is that? For those who wants to giv it a try, this is d best recipe around. Rub 2 teaspoons of oil on the bottom and sides of a 7 ½ inch diameter cake tin. hi cristine, can i use plain flour instead of corn flour? I just turned on the normal bake mode to bake this chiffon cake actually.I often place the cake in the middle rack. @KP :You're welcome. Remove cake from the oven. It is quite impossible to get it in any London Supermarket. Hi Christine,I'd like to make this cake in a 1/2 sheet pan. When cooked the pancake can be easily removed and transferred to a plate. Hi Christine,Can I omit the pandan leaves juice or substitute with something else? A needle comes out clean when inserted in the middle. Set aside. After mixing well, add the 60 grams of sugar in three batches, about one-third at a time, and beat well between additions. Then stir until blended, Add pandan water and ¼ pandan paste, then mix well and filter using a filter, Cook, stirring frequently, until thickened, Pour into a 18x18x4cm pan. I finally made this cake! @Anonymous：Thanks for your input. PANDAN CAKE RECIPES. The talam cake is one of the traditional foods originating from Indonesia. i don't know if any London supermarkets sell pandan leaves so can i just use pandan essence? Gently fold the egg whites to the yolk batter in three additions until batter is uniform. Have you tried this?Thanks in advance! Add coconut milk, pandan juice, and a few drops of pandan paste (if desired). … I have just made one using your recipe. If you could see white traces after baking, then you'd know that the egg whites were not folded in properly although you didn't realize before.It's quite often that the bottom or middle part of batter is not mixed well. About beating the egg white and heating i did it as the direction. The links are on the right side bar of this blog. Well, i will try again without the cooking spray inside the mould, lets see how it turn out.Thanks for the help! Use a large clean bowl, making sure there’s no water or oil in it. Thank you for sharing this healthy recipe (less oil and sugar). @ghosie:Interesting! We use cookies to ensure you get the best experience … I found your recipe easy to follow and the cake turned out light and fluffy. After baking the first 15 minutes, if you find your cake gets browning, reduce heat to 150C（300F）, continue to bake until cooked through. That also under training session by my boss. cake looks amazing. Beat the egg yolks with a balloon whisk and mix in 20 grams of sugar. Hi Christine,This Pandon Chiffon Cake is just the answer to my prayer! I am wondering if you have any good cantonese recipes to be used with a slow cooker?Thanks Diana. So light and moist unlike store bought stuff! I am amaze that it taste just as good with less sugar and less oil. Prepare an ungreased 20cm (8 inch) round tube pan (removable base preferred), Garlic Butter Tiger Prawns (Tutorial Video), Hong Kong Style Egg Waffle (雞蛋仔 Original Flavour), Japanese Style Bacon and Cheese Bread (Tangzhong Method 湯種法), Converting Grams to Cups (Problem & Solution), Christine's Recipes: Easy Chinese Recipes | Delicious Recipes, 2 Tbsp pandan juice (see below for making pandan juice), a few drops pandan essence/pandan paste, optional. Wash the pandan leaves to remove any soil. @Priscilla:Assume that all steps and methods used were correct, the only possible cause of problem was the temperature of your oven.If the top of the cake was still wet, the cake still got moist inside. Pour into the cake pan and bake in preheated oven for about 35 to 40 minutes. baking paper? Thank you! Thanks,Caroline. 2. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined. Did you put a thermometer in your oven and check whether the temperature was right? Any suggestions how i can decorate it if i want to make it into a birthday cake? Ingredients 1 ¼ cups white sugar 20 large egg yolks egg yolks 4 large eggs eggs ¾ cup all-purpose flour 2 cups butter 2 (10 ounce) cans coconut milk 2 tablespoons pandan paste ½ teaspoon green food … Separate 4 eggs, placing the yolks in your electric mixer bowl, and 4 egg whites in a cereal bowl or … If you add 1 Tbs of corn starch with 1 c of flour, it does the trick. Hi christine,my wife brought it to work and all her colleagues love it and even say wanted to buy from me!i want ask u,when we add in the flour that part,can we use machine or must we fold in the flour? Its so simple to make and the taste beats those sold in bakeries..:))). I saw the contestants did that on MasterChef Australia. I found the Pandan juice at a Koren market called H Mart. I am watching the masterchef episode on Dutch tv as we speak. The talam cake is one of the traditional foods originating from Indonesia. For pandan leaves you could search for toey leaves which is the thai name for it. However when I inverted it, it was still very moist at the bottom and kind of collapsed on itself! Hi Christine,I am a big fan of your blog, as I have tried many of your recipes, and most of them usually come out wonderfully!!! This Cantonese Egg Tart is a very traditional Chinese dessert that you'll find in many Hong Kong restaurants (茶餐廳 Cha Chaan Teng ). Hi, Is it a must to use coconut milk in this chiffon cake? @Anonymous:No problem. @Anonymous:The common problems of this chiffon cake not rising high are due to the beaten egg whites, either not beaten well enough or without correct folding-in.Did you have any chance to view my tutorial videos, on the right side bar. ohh... yours look seriously good too. So soft and fluffy! This kind of hollow cake pan is very helpful in making beautiful chiffon cakes. Thanks Christine for your response again.Perhaps, I shud bake this chiffon cake again but will put cake on the middle level of oven next time. Thanks for the shout-out ! Thanks for making it! @Munierah:It's always gone very quickly whenever I made this cake. Thanks,Connie. The problems you encountered are very common.As for beating egg whites, please refer to this video I posted previously on the side bar of this blog here. Hey, also from now on if I need to make a cake to take to a party, I know what to do now，thanks Christine !! I've read I can use a metal flower nail in the center for even baking in this type of pan but I'm concerned a chiffon cake won't rise. If the mould is not to be greased, how did you prevent the cake from sticking to the mould then? @Priscilla：Although my oven has got fan forced mode, I didn't use it. Batter well. Invert ; Into a blender, grind 17g, 1cm pieces of mature (not old) Hey Christine , great blog !!!! Process to small pieces. Only thing I would do differently next time is to keep the cake in the tin for longer as the cake started to break when I removed it from the tin to invert onto cooling rack.I have posted the experience here: http://ramenandudon.blogspot.com/2012/01/pandan-chiffon-cake.html. Pandan Chiffon Cake - Southeast Asian Recipes - Nyonya Cooking @acexkeikai:Every brand might be slightly different. You can use electric mixer to mix in the flour. For now, if we want to find talam cake, we can get it at the hawker market. Your cake would look a bit light yellowish, not bright green though. Lucky i get to eat this before i leave... haha! You'd be amazed with its soft and fluffy texture if you tried. @Anonymous:If cream of tartar is added, the beaten egg whites won't collapse easily.You might like to replace with 2 teaspoons of lemon juice if you don't have any. All the ingredients except the cream of tartar are not sour. Hi Christine,I tried the recipe today and my cake was only barely 3 inches tall after it cooled. https://dreamersloft.blogspot.com/2011/10/tofu-pandan-chiffon-cake.html Do I really have to get a mould that has got a hole in the middle? @Tabitha:Probably the egg whites were not beaten or folded well. Where do you think I went wrong? Measure them in a empty plastic container, that way you can give it a good shake to mix it and aerate it at the same time. By the way, take your time and share us your iPad photos : ). So, please allow me a silly question. Kindly advise me what went wrong. Do u think using fan force mode is ok for chiffon or for any cakes? Probably the heat from the bottom was too high, so the bottom of the cake expanded too quickly before the inside was done, so still wet. 1. @Anonymous:You can use milk instead. I tried baking it today and it looked good in the cake pan -a nice brown colour on top and the needle/chopstick came out clean when I stuck it into the middle. . And d cake tin doesn't have to be greased? @irenelim:Highly likely that the temperature of your oven was too high or too close to the heating filament. :D My brother can stuff one large slice into his mouth haha since the the chiffon is so soft haha, Hi ChristineI love this cake but buying a full cake costs $8. The combination of savory and sweet flavors makes this one cake liked by many people. Use fresh ones if possible as the leaves have a deeper green colour which will make your cake prettier. Sift in cake flour and baking powder in three batches into the egg yolk mixture. The amount of cream of tartar is very small and won't affect the final taste of the cake at all.Did you check the expiring dates of your ingredients? Into a bowl, mix and combine 138g coconut milk/cream (used canned), 13g custard powder and 27g Hun Kwee flour. Must've been the greased mould then. use the milk or water instead of coconut milk?? If you want a totally natural pandan cake, just skip the pandan essence. I made this this morning using your recipe and I totally love it. Your email address will not be published. Slice cake horizontally in half to make two cake layers. @thienthanh - bibi creation:You might replace with the same amount of coconut milk. Hi Christine,I've made chiffon cake a few times but find the cake get stuck to the ungreased tin even after it's cool. Try to scrape from the sides of your mixing bowl to bottom, and turn it over to top. Lastly, add olive oil. @Connie:Sure, you can skip the pandan juice and replace it with other kind of juice. Thanks a lot!! @AnonymousYou can get cake flour at Coles/Woolworths, it's in a blue box labelled as 'Lighthouse Cake, Biscuit and Pastry Plain Flour'(Anchor Brand), you can also get it at most asian grocery stores in Melbourne, labelled as 'low gluten flour' in english or something similar and '低筋麵粉' in chinese, priced at about $1.70 per 400g packet. Thank you so much.. Was wondering how long can i keep it? The combination of savory and sweet flavors makes this one cake liked by many people. @Lin Jiahui:Seems that the problem of the texture of your cake was not because of opening the oven door. Mix salt, turmeric powder with flour. So, i guess it must be it. It's not cake flour but it makes it much lighter than using regular flour. I think I have beaten and folded the egg white correctly, otherwise the cake could not rise, right? I dont use Olive oil though - sunflower oil is fine. Any in Melbourne? I love asian cakes. i do not have cream of tartar now....would it be ok if i ignore it? Does it have to be an even spread of white or is it still a white and green swirl after folding? See more ideas about asian desserts, recipes, pandan. =D. Hi.i want to ask about the step when we add in the flour,can we use electric mixer or must we fold in the flour? Your cake looks awesome! If you don’t have a muslin bag, just use your clean hand to squeeze out the juice. light and fluffy! Pour batter … thedomesticgoddesswannabe.com/2017/01/pandan-coconut-butter-cake and how do u manage to get such beautiful even cakes? You … I think u may be right about top temp. Continue to beat until stiff peaks form. Place pandan leaves in a muslin bag and squeeze out the juice. But don't over beat it. Chiffon cake is still in m to-make list, I really have to get a chiffon pan! What might I have done wrong?Thanks!Tabitha. Highly probable that the temperature of your oven was too high or something wrong with the batter. But the texture might be a bit different. I know I've beaten the egg whites right. @Caroline - I make this using plain flour - it works just as well! -Bibi-. However, the next day, it dried up more but still a little wet. Also this video of how to fold in egg whites might help too. Christine, hi!If I do not own a food processor, how do you advise that I extract the pandan juice? I added a few drops of pandan essence so the cake is in light green. Well, instead of going to the hassle of going to market snacks, let's just make it ourselves. @Anonymous：You could use self-raising flour. For now, if we want to find talam cake, we can get it at the hawker market. Save my name, email, and website in this browser for the next time I comment. Just in case your cake shrinks a bit, hope you don't mind. Nov 5, 2020 - Explore Linda Hom's board "PANDAN FLAVOR RECIPES" on Pinterest. Heat a frying pan and pour a large tablespoon of batter and spread to form a thin pan cake. Ever tried Tangzhong breads before? Please enlighten me and let me know that a normal squarish mould would do.Hear from you.KP. The cake turned out quite well without any part shrinking. Pandan extract: Use a pair of scissors to cut pandan leaves into thin strips and place them in the … Required fields are marked *. interestfood is the web's best branded recipes, plus bloggers who share their best recipes! The chiffon cake comes out good everytime. Basically this makes 1 cup/140g of cake flour. Hi Christine...i love your recipes!! Hello Christine,I don't have access to pandan leaves but I know a place where I can get Pandan extract. This bacon and cheese bread was mad... Christine’s Recipes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. invert the pan immediately. And I use 4 egg yolks with 5 egg whites. I credit your recipe and post your link too in my blog http://www.yummystuffgoeshere.com/2012/03/pandan-cake.html. May I known how you managed to get the cake out nicely? Make sure it's flat, The second step is to create a white layer, Combine 1 tablespoon granulated sugar, 1/4 teaspoon salt, 70gr rice flour, 30gr tapioca flour, and 300ml coconut milk then mix until well blended, Next is the last step. pandan chiffon is one of the best tasted chiffons around, i usually will also add a little pandan paste to that, for colour and aroma! Loved the result though! I even baked much longer than ur recommended timing of of about 40 mins.Await ur comments.BlessingsPriscilla PohSingapore. Do not toss. Add the cream of tartar. Thanks. hi, i tried it and my problem is that when i bake it rise very beautiful but when i take out from the oven and about 1 or 2 mn it starts to goes down. (Note: please refer to this video ". @Anonymous：I see. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. The top part is crack after 15mins.. Is it because I put the cake tin abit high? I may use fan force in future for this recipe. @Caroline ：You can get cake flour from Asian grocery stores. Hi Christine, thanks for sharing your recipe. Actually, it a bit looked like the sponge we usually use to clean the dishes with many holes in it (what's a silly comparison but I cant find any better idea to describe it:)). @Jackie B:Yeah, this chiffon cake is always a big hit in my family.Glad that you tried and liked it. Please take a look at the video of how to fold-in egg whites, the link is posted on the right sidebar on this blog. I tried ur recipe and it turn out fabulous..! I've been baking so much but never attempted a chiffon cake outta fear :p until yesterday. @Christine@Christine's RecipesI just bought most of the ingredients. Add water to form a thick batter. I'm not sure if it was because i use the cooking spray when i baked the cake. Thanks for the Pandan cake recipe and tips.Btw, is it essential to use that special tin cake with the hole in the centre or any tin will do ?ThanksJ x. Your email address will not be published. Your info is very helpful. @Anonymous:Seems that the oven temperature was not even. ***If you make this recipe, snap a photo and hashtag it #christinesrecipes — We love to see your creations on Instagram, Facebook, Twitter!!! Mix well. Steam the pandan mixture then pour the white dough on top, After 35 minutes then remove and transfer to a plate. The ingredients are also very simple, you know. Excellent Pandan Chiffon cake. @J x:Not essential to use that special cake tin, but it's very convenient and can produce best result because the cake can rise high, not easily shrink back. So your cake expanded too fast, then in a result it shrank back. So do you have any idea or suggestion about this problem?? @Karelessly in Love：Do you have pestle and mortar? I've got a house full of my son's young male friends with big stomach and huge appetite this weekend, a cake like this may just be enough for them to share! You could use a few drops of pandan essence if you can't find any pandan leaves. So nice of you.Hope you'd bake a perfect chiffon cake next time. However, I found out that the texture was not as smooth as yours. Fans in my oven cannot be turned off. Facebook: http://www.facebook.com/belmerlionThere is a typing error in this video. anyway, I use the smaller cake tin. The tiger prawns were so fresh that I didn’t need any more seasonings except garlic and butter, with salt and pepper of course. I wonder what's wrong with it? Hi Christine: I have tried to make chiffon cake from your recipe a few times. You can pound the pandan leaves in it, then squeeze by your clean hands.Or finely chopped the leaves and then squeeze. i fold the egg white until cannot see any traces but after baking ,i can still see white traces in the cake.why is that so? Use a large clean bowl, making sure there’s no water or oil in it. U see, my oven comes with fan for all modes but I used the mode which also indicates a hotter element (called the Pastries Function Mode for Tefal) on the bottom and put my chiffon right on the lowest level of the oven. The amount of flour is just right to make the cake airy and fluffy. your pandan cake looks so fluffy ... must be such a treat for the family :). https://www.sherbakes.com/2016/02/pandan-chiffon-gula-melaka-cake.html Hi Chrisine - thank you so much for this wonderful recipe :D ♥♥ - I tried it last night and the whole cake gone within 5 minutes. This brilliantly-hued green cake is packed with buko and pandan flavors that are reminiscent of the creamy chilled version. Combine well. It always breaks when i do it :(. Beat the egg whites … Tamarind Turmeric Herbs, Fresh and Healthy Drinks. pandan chiffon is always a winner to me! How much would you suggest putting in the cake to flavor it? Copyright © 2017 Thanks so much for the recipe! Hi Christine - just a quick message to say I tried out your pandan chiffon recipe and am very pleased with the result! Yet, never over stir it, you'll knock out the air inside the egg whites otherwise. Hello ChristineI baked chiffon cake using ur recipe but the cake turned out a little wet in the upper portion. This is a sure nice variation to the classic orange chiffon. Except that I used Top flour and double action baking powder, the rest of the step I followed ur method correctly. Hi Christine, i tried this last night, the bottom of the cake crack, but i don't mind the look as long as the taste is good. Maybe I'm over folding them. Hope this helps.....thanks again for inspiring all the cooks out there! Be careful of the tiny thorns lined along the sides of the leaves. but when it cool down, it collapse & inside turn to wet.Please advise. I have not baked ever. It come out well although not as soft as I normally get using half cup oil and 220gm sugar. Ika Aisya Putri. wat is the quantity of those?? The middle part of the cake would be easily cooked through, also it prevents the cake shrinks back once it cools down.You could use a normal squarish mould to make chiffon cake too. mine cracks up on the top -_-''' please advice~~i've also tried the salmon fish head pot...love it!!:DThanks!! Please use baking powder instead of baking soda. Appreciate ur kind advice.PeacePriscilla PohSingapore. Thanks for sharing Christine..just wondering can I use self-raising flour instead of cake flour? Any idea? Not too heavy to take a second piece.Wonder if you have an orange chiffon recipe. and I found the center part of the cake is shrink in, abit like hourglass shape, but the cake is quite nice. @Anonymous:After the cake was completely cooled down, I used a very sharp saw-blade-knife to remove the cake. Looks so good! Making pandan juice. :D however, I would like to ask you:1. if I want to do a simple plain (vanilla flavor) chiffon cake, do I just substitute the 100ml coconut milk for 100ml of milk or water? The last time I do it n it comes out hard on the 1st inch on the top n the next 2 inches of d cake is soft n fluffy. You need about 2 tablespoons of it to make this cake. (Note: please refer to this video “, Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. hi Christine,I tried this recipe just now. Thanks for the recipe. The baking time will vary, depends on the performance of every oven. How do you manage to take the cake out of the ungreased without breaking it every time? @Anonymous:There are many possible things that caused a chiffon cake shrinking back once it cools down, like, the egg whites are not beaten well, the air inside is knocked out while folding in, the heat of oven is too high, the mould is greased......Do you know what caused the problem of your cake? Pls help. :D but here's a question..some bits of the cake was sourish...do you know why? Turn out fabulous.. i baked the cake turned out light and fluffy texture you. Know if any London Supermarket powder, the rest of the cake tin does n't have to be greased how! Suggestions how i can get cake flour but it makes it much lighter than using flour! Using your recipe and it turn out fabulous.. juice at a Koren called... Makes it much lighter than using regular flour asian desserts, recipes plus! The leaves in m to-make list, i do not own a food and. 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