Another great recipe from Kitchen Tigress, so grateful for her sharing. Some recipes leave you wondering what went wrong, but hers always comes with great explanation, so you can appreciate why you shouldn’t change things. In order to make this pcc, another must read is Dr Leslie Tay’s (ieatishoot) blog post, so much info to troubleshoot pcc. We are lucky to live in this highly connected world.
This is also the first time I managed to unmould by hand, am quite proud of it, the even exterior really looks good, I think I will ditch knives from now 😊.
Recipe (adapted from Kitchen Tigress)
- 10- 15 leaves, with 80 g coconut milk and about 15g of water to squeeze out 95 g of Pandan coconut milk.
- 4 egg yolks
- 50 g sugar
- 60g cooking oil
- 100g cake flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 5 egg whites
- 50g sugar
- 1/4 tsp cream of tartar
Wash and soak leaves for a few minutes, then cut into small pieces.
Using an electric blender, add in the water and about half the coconut milk, and blend till fine. Then add in the rest of the coconut milk and mix thoroughly with the paste. Place a sieve over a container and squeeze out the juice with your hands over the sieve.
Measure out the correct amount, for this recipe, you should have a total of 95g Pandan juice with coconut milk. Set aside.
Gather rest of ingredients.
Beat egg yolks with sugar till lighter in Colour and fluffy. Add in oil and beat some more. Follow with Pandan coconut milk. Then salt.
Sift flour with baking powder and mix gently into the mixture. Then set aside.
Next beat the egg whites till large bubbles form and add cream of tartar. Continue beating and add in sugar very gradually. Beat still stiff peak.
Now take 1/3 of the meringue and add into the Pandan mixture with a hand whisk to loosen it.
Pour the Pandan mixture into the meringue and mix gently with spatula till even with no streaks of white.
Pour into a 7″ cake tin. Tap to release big bubbles and run a skewer along side of cake tin to release even more bubbles. Place cake tin into oven preheated to 170 deg C.
Bake for 30 min. If you like “controlled cracks” (see pictures below), take the cake out after 10 to 15 min when a top layer has formed and make radial slits with a sharp knife quickly.
Cover the top if it browns too quickly before the cake is done.
Invert the cake immediately and cool for about 1 hour before unmoulding.