PANDAN CHIFFON

PANDAN CHIFFON

Pandan Chiffon Recipe: 

  A Pandan Mixture 

3nos Egg yolk 

25gm Castor Sugar 

100gm Cake Flour 

5gm Baking Powder 

100ml Coconut Milk 

25ml Pandan Juice 

3tbsp Corn Oil 

5gm Salt 

B Meringue 

5nos Egg White 

75gm Castor Sugar 

1/2tsp Cream of Tartar 

Method 

1. Beat egg yolk with sugar until fluffy. 

2. Add in the pandan juice, coconut milk and mix it well. 

3. Combine the Flour with baking powder and add in gradually to the mixture while stirring it. 

4. Add in the corn oil and mixed it well. 

5. Beat the egg white until it forms bubbles. 

6. Add in cream of tartar. 

7. Gradually add-in the castor sugar while beating at moderate speed. 

8. Increase the speed to form stiff peak meringue. 

9. Spoon 1/3 of the meringue into the pandan mixture and gently fold in to mix it. 

10. Gradually add in the rest of the meringue to the mixture and fold in. 

11. Once the mixture is well mixed, pour it into a baking mould. 

12. Baked in the oven at 165C for 25 minutes. 

13. Reduce the oven heat to 150C and continue to cook for 5 to 10 minute.