Kue Pandan (Pandan Chiffon Cake)

 

Kue Pandan is my favourite cake since I was a little girl. My mum used to bake this cake once in a while or I used to buy it at school canteens. As I remember, a slice of kue pandan was around 1000 rupiahs (A$0.12).  Incredibly cheap!

I recently baked this cake to celebrate my birthday with friends. I practiced a week before to ensure that the recipe worked. Well... first attempt was slightly burnt on top but cake rose as expected. Second attempt for my birthday was perfect and I was very happy.  I think it's a nice birthday present to be able to bake my own pandan chiffon cake. Thanks Tata for letting me know this recipe and suggested me to use 5 eggs instead of 4 eggs.

Here are some snapshots for baking kue pandan:

Ingredients
I used vegetable oil instead of corn oil and it worked fine.

Preparations
Prepare pandan leave juice and coconut milk. I added two drops of pandan paste until the colour was right.

Mix egg yolks, salt and half amount of sugar.

Add pandan coconut milk, then stir in self-raising flour.

Add vegetable oil and blend well.

Beat egg white until big bubbles are formed, add cream of tartar.

Beat further to soft peak, add sugar little bit at a time. Beat to stiff peak.

Pour half egg white to the flour mixture. Fold with spatula. Pour the rest of egg white and mix well.

Pour into the baking tin. Even the cake surface using a spatula and put into pre-heated oven at 180 deg for 30-40 mins. Test with a skewer if the cake is fully baked before pulling it out from the oven.

Cool the cake up side down for at least 1 hour.

Gently pull the cake from the baking tin. Cake is now ready to be served!

Coconut Pandan Pudding

I made these mini puddings for my birthday dinner tomorrow. I want them to be served with pandan chiffon cake. I used basil seeds, pineapple and rambutan for the topping. An Indonesian style pudding with the use of coconut milk and pandan paste.

Ingredients:

• Basil seeds
• Pandan paste cap koepoe koepoe
• Coconut milk
• A can of any tropical fruits
• Sugar
• Agar agar powder
• Water

Preparations:

Soak basil seeds in cold water for 20 mins.

First layer of pudding: 3 gr of agar powder, 3 tbs of coconut milk, 300 ml of fruit can syrup. Bring to boil and cool for 10 mins before pouring it to mini pudding containers.

Let the first pudding layer to cool for 20 mins. Second layer of pudding: 3 gr of agar powder, 3 tbs of coconut milk, 2 drops of pandan paste, 300 ml water. Bring to boil and cool for 10 mins before pouring it to mini pudding containers.

Let the second pudding layer to cool for 20 mins. In the meantime, prepare fruit topping. Once the second pudding layer has completely set, arrange the fruit topping and add soaked basil seeds.

Last layer of pudding: 2 gr of agar powder and 100 ml boiling water. Mix well in a bowl and heat for another minute in microwave (until all agar powder completely dissolved). Pour the agar layer using a teaspoon to cover fruit toppings so that they are settled in each container.