Coconut pandan chiffon – Bánh chiffon dừa hương lá dứa

This chiffon guy is really tough to “conquer”, isn’t he? This is my third attempt, and it’s the closest I’ve come to “Hey, look at my cake” and it’s still rather ugly with all the cracks, a bit thick and too moist. Even then, the cake is already so tasty, so flavorful, with awesome fragrance.

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  1. Ingredients
    • 2 eggs (separated)
    • 20 grams sugar
    • 30 grams vegetable oil
    • 25 grams coconut milk
    • 20 grams pandan juice (I got this from fresh pandan leaves, smells amazing. It’s easy, just cut the pandan leaves into 2cm long pieces, put it all in the blender with just a bit of water, then strain the whole thing through a very fine sift)
    • 2 teaspoons of coconut flakes
    • 45 grams of all purpose flour
    • 15 grams of corn starch
    • 1/2 teaspoon of cream of tar tar
    • 25 grams sugarDSC03838
  2. Instructions
    • Stir in a bowl the egg yolks and 20 grams of sugar until combined
    • Stir in the oil, coconut milk, pandan juice, and coconut flakes
    • Sift in the all purpose flour and corn starch
    • In another bowl, beat the egg whites with sugar and cream of tartar until almost stiff peaks
    • Fold in the egg whites into the egg yolks mixture gently
    • And bake: Bake for 45-50 minutes. The top might get really brown and cracked, but it’s still better than pulling the chiffon out early, even just 10 minutes early. If not baked long enough, the moist within the chiffon will not have enough time to stabilize, and will “pull” the “walls” inward, making the chiffon collapse.
    • Let it cool upside down for 1 hour or until it cools.

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I dusted it with a bit of powdered sugar, just for decoration, in case you haven’t noticed.

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One response to “Coconut pandan chiffon – Bánh chiffon dừa hương lá dứa

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