PANDAN CHIFFON CAKE

If you're like me, you probably have an intense fear of making this delightful local favourite. As the name suggests, this cake possesses the rich aroma of, well... Pandan, a commonplace plant in many local households. And of course, the word 'chiffon' alludes to its light texture. So under the supervision of my Mum, (who is, incidently, a cook and baker extraodinaire), I made this successful version the other day. Pat on the back! Yay!

Today I'm going to share this step-by-step tutorial with you. Try it! It's easier than you think and you'll be giving yourself a big thumbs up for making your very own Pandan Chiffon!

Here's my Instagram Summary Video:

8oz Hong Kong Flour
8 Eggs - Separated
6oz Caster Sugar (divided into 4oz and 2oz)
12 Pandan Leaves
200ml of Kara brand Coconut Milk
1 TB Pandan Essence
1 tsp Vanilla Essence
100ml Cooking Oil
1 tsp Cream of Tartar
1 tsp Green Colouring

1) Separate Egg Yolks from Whites.

When separating the eggs yolks from the egg whites, make sure that all your utensils, hands, mixing bowl are clean and free of water. Otherwise, you egg whites and thus your cake wouldn't rise. It's also a good idea to crack the eggs into a bowl and then separate it, so that the cracked yolk doesn't 'spoil' the egg whites

2) Egg Yolk Mixture

Cut Pandan Leaves into small pieces

Grind with the 200ml Kara Coconut Milk till the Pandan Leaves release their sweet aroma and the colour of the milk is green.

Squeeze out green coconut milk till leaves are dry. This should render you 200ml.

Add 100 ml of Cooking oil to your mixture.

Pour Pandan leave mixture into the 8 Egg Yolks. Stir gently till smooth. Add 2oz Caster Sugar, Green Food colouring, Vanilla Essence and Pandan Essence.

Stir well.

3) Stir Flour into Egg Yolk Mixture