Tuesday, May 31, 2016

Pandan Rice Chiffon Cake

Its been a while I bake a chiffon cake. Without doubt pandan chiffon is always my favourite choice. Today I tried baking a chiffon cake with added rice flour! This trend has been around in the blogsphere for over quite sometime, but I could not catch up with it ... hahahaha as usual too much recipes but too little time. Unlike the usual chiffon cake using plain flour, this pandan rice chiffon cake really yields a fine texture and good structure cake. No colourings added too! I've pureed some pandan leaves and allowed the liquid to settle at the bottom to obtain the natural pandan extract. Nice soothing green hues!




close up look....so soft! 

Ingredient
  • 5 egg yolks
  • 2 tbsp fresh pandan extract
  • 5 tbsp coconut milk
  • 3 tbsp coconut oil
  • 30gm rice flour
  • 60gm cake flour
  • pinch of salt
  • 5 egg whites
  • 100gm sugar
  • 1/2 tsp cream of tartar

Method
  1. In a mixing bowl, combine egg yolks, pandan juice, coconut milk and oil and whisk until well combined.
  2. Sift in both flour and salt and mix till well blended.
  3. In another clean mixing bowl, beat egg whites and cream of tartar until frothy.  Gradually add in sugar and continue to beat until stiff peaks formed.
  4. Scoop 1/3 of the meringue and mix into the egg yolk mixture. Pour the egg yolk mixture into the remaining meringue and gently fold till well combined.
  5. Pour batter into a 21cm tube chiffon pan, bake in preheated oven at 180 deg cel for 40-45mins until golden brown.
  6. Remove pan from oven and overturn to cool down completely before unmoulding
Recipe ref : Mimibakeryhouse

13 comments:

joceline lyn said...

Pandan的, 我喜欢的口味 。。。good taste!

Passionate About Baking said...

Looks nice! I shall try it with rice flour next time! Thanks for sharing!

Anonymous said...

Hi,your pandan chiffon looks yummy. May I know what is the effect of rice flour?
Any difference in texture if I omit the rice flour? THanks

Peng said...

Anonymous..adding rice flour yields different texture compared to plain flour. You should not omit it but rather replaced with plain flour but outcome will be different.

Anonymous said...

Hi Peng, can replace the coconut oil to other type of veg oil? Thanks!

Peng said...

Anonymous... yes u can replace with vegetables oil.

Kelly Lee said...

Hello! What brand of oven did you use for this?

Peng said...

Kelly Lee...I'm been using sharp convection oven since the day I started baking.

JT said...

Just baked this,turned out very well except for the cracks on top, on the whole the texture vg. Thanks, Peng for sharing.

JT said...

Peng, I baked again today, still big cracks on top of cake, reduced oven temperature to 160, texture vg. Please advise. Thanks.

Peng said...

JT, each oven heat distribution differs. You can lower the temp to 150deg cel and use the lowest rack.

JT said...

Peng, my 3rd & 4th attempt baked @ 150C on lowest rack but still cracks on top. Could it be due to mixing? But cake texture vg. Can I add extra 1 tablespoon pandan juice? Tks

Peng said...

JT...do not try to adjust the liquid ratio it will affect the consistency of the batter. Try beating the meringue till soft peak rather stiff peak, it may helps the cake from cracking.

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