Pandan Chiffon Cake
- Jane Yang
- May 13, 2017
- 1 min read
Mother's Day is a day for people to show their appreciation toward their mothers. In Taiwan, Mother's Day is the second Sunday of the month, May. My mom loved to eat Pandan Chiffon Cake when our family visit Singapore. Taiwan doesn't sell it and most people doesn't know what it is. Rather than buying flowers for her as I usually do in this past few years, I decided to do something special, which is bake a Pandan Chiffon Cake.
Method
1. Preheat the oven to 170 degree Celsius.
2. Wash and chop 6 Pandan leaves.
3. Place chopped Pandan leaves in food processor and add 2 tablespoons water. Blend until leaves are pulverized, which is around 1 minute.
4. Put egg, salt and granulated sugar in a bowl and gently stir it.
5. Double boil step 4 (around 40 degree Celsius)
6. Take step 4 off the stove and use an electric mixer to stir the batter until it becomes white.
7. Put milk and vegetable oil in a bowl and double boil it.
8. Add step 7 in step 6.
9. Add Pandan leaves juices in step 8.
10. Put step 9 into the model.
11. Knock the model to let air bubbles come out.
12. Bake for 35-40 mins for 170 degree Celsius.
Final product
Resource
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