pandan

Make this ultra moist and fluffy vanilla chiffon cake for your everyday treat or a celebratory occasion! This cake is delicious dusted with confectioner&#x27;s sugar or frosted with Chantilly cream.

Vanilla Chiffon Cake

g caster sugar

milk

tbsp + 1 tsp vegetable oil

tsp vanilla extract

g cake flour

tsp baking powder

salt

½ tsp cream of tartar

sugar

Preheat oven to 165°C (329°F).  Position the oven rack on the lowest in the oven.

Have a 20-cm (8-inch) chiffon tube pan ready. DO NOT GREASE.

Sift together the cake flour, baking powder and salt.

In a separate, large mixing bowl, whisk egg yolks and sugar until thick and fluffy, about 3 to 5 minutes. Stir in the milk, oil, and vanilla extract or essence. Stir with a whisk until until well combined.

Add the sifted flour mixture in 2 additions. Stir with a whisk until all the flour is incorporated and no streaks of flour are visible. The mixture should be thick, smooth and free of lumps.

Make the batter:

Fit an electric mixer with a whisk attachment. In a dry, grease-free mixer bowl, pour in egg whites and sprinkle cream of tartar over.

Whisk on medium speed (speed 4 on my Kitchen Aid). When the egg whites become frothy, add sugar bit by bit in a steady stream. Whip until stiff peaks form. This may take 5 to 7 minutes, depending on your mixer and speed.

Make the meringue:

Add ⅓ of meringue (whipped egg whites with sugar) to the batter. Fold in gently with a whisk until well incorporated.

Add another ⅓ of the meringue and again, fold in gently.

Add the remaining meringue and fold in gently. The final batter should feel light, and have no visible streaks of meringue.

Pour into the chiffon tube pan from one place, and let the batter spread to fill the pan.

Gently run a thin spatula in an 'S' motion throughout the batter to reduce large air pockets. Smooth and level the surface. Give the pan a few taps on the counter top to minimise air pockets.

Fold the meringue into the batter:

Bake on the lowest rack in the oven for 45 to 50 minutes, or until done. DO NOT open the oven door. Only do so about 5 minutes before the end of baking, to test if done. The cake is done when a skewer inserted into the centre comes out clean. Note: A bit of cracking on the surface of the cake as it bakes is perfectly alright!

Immediately invert the pan over a bottle neck once it is removed from the oven. Allow it to 'hang' until completely cooled.

To release the cake, run an offset spatula gently around the sides of the pan, pressing against the pan as much as possible.

Then invert the pan again so that the bottom is now facing up.  Gently tap or push the pan's base to loosen the cake from the sides of the pan. Then run the spatula around the base to release the funnel.

Chiffon cake is served 'upside-down'.

Baking and cooling:

In Malay, kaya translates to rich, which perfectly describes this toasted bread spread with custardy kaya jam and cold salted butter. Kaya toast is popular throughout Malaysia, Singapore and other regions of Southeast Asia where pandan, the star ingredient, grows as a tropical plant with palm-like leaves. Kaya jam is made with fresh pandan, coconut milk, palm sugar and lots of eggs, which make it creamy. In this version, adapted from Kyo Pang, the founder and the executive chef of New York City’s Kopitiam, milk bread slices sandwiching kaya jam come with soy-seasoned half-boiled eggs for dipping.

Kaya Toast

eggs,

coconut milk

fresh pandan leaves

palm sugar granulated sugar

soy sauce

white pepper (optional)

milk bread, crusts cut off (see Tip)

butter,

Make the kaya jam: Beat eggs in a large metal bowl. Using a blender, blend half of the coconut milk with the fresh pandan until the milk is fragrant and a light green color. Pour the pandan milk through a fine-mesh sieve into the bowl with the eggs. Use the back of a spoon to press liquid from leaves; discard leaves. Rinse the blender.

Blend the remaining half of the coconut milk with palm sugar until smooth. Pour directly into the pandan egg mixture and whisk until fully incorporated. Set blender aside without washing.

Fill a large pot with water to a depth of 2 inches. Bring to a simmer over medium. Set the bowl on the pot to create a double-boiler. (The water should not touch the bottom of the bowl.) Gently and frequently whisk the kaya mixture in figure-eight motions until thickened to the consistency of pudding, about 20 minutes. If you hear bubbling in the pot or see the kaya begin to clump, lower the heat.

Blend the cooked kaya to smooth out any clumps. You should have about 3 1/2 cups. Refrigerate in an airtight container for up to 30 days. It will thicken more when chilled.

Make the toast: Fill a small pot with water, cover and bring to a boil over high. Once boiling, gently add the eggs, cover and immediately remove from heat. Let eggs sit undisturbed for 6 minutes. Strain eggs and run under cold water until cool enough to handle. Crack and peel one end of each egg, and gently run a spoon along the inside of the shell to extract the egg within. Divide the eggs between two small bowls. Drizzle with the soy sauce and season with pepper, if using.

Toast the bread and spread about 2 tablespoons kaya jam on the warm slices. Place the cold salted butter slices evenly on top of 2 slices and sandwich with the other slices. Cut each sandwich in half using the tip of a knife to avoid pressing too firmly on it and serve with the bowls of eggs for dipping.

These chewy on the inside and crispy on the outside pandan waffles are so addicting, you&#039;ll want to make them just so you can smell the aromatic and coconutty flavor all throughout your house!

Pandan Waffle Recipe (Bánh Kẹp Lá Dứa)

g pandan leaves (fresh

water

artificial pandan extract

285 g tapioca starch

rice flour

g all purpose flour

g baking powder

eggs

13.5 fl oz coconut cream

tbsp neutral cooking oil

Defrost pandan leaves (if frozen) and clean leaves under running water.

Cut your pandan leaves into three inch sections, add to the blender.

Add half a cup of water to the blender, and blend until you no longer see large chunks.

Strain the pulp, reserve the remaining liquid, and squeeze out any liquid inside the pulp too.

Pandan Option 1 - Fresh Extract (recommended)

Add the artificial extract drops to the water and mix. Set aside for later.

Pandan Option 2 - Artificial Extract

In a medium mixing bowl, add the tapioca starch, rice flour, all purpose flour, sugar, baking powder, and salt.

In another large mixing bowl, beat the eggs together. Then, add the coconut cream, pandan extract, and oil.

Sift the dry ingredients into the wet ingredients mixing bowl and fold carefully to prevent from over mixing the batter. Your batter should be slightly thick and have lumps left over. If you&#039;re using artificial pandan extract, and want the batter to be more green at this point you can add 1-2 more drops and mix the batter again.

Let the batter rest for at least one hour, this improves the dough texture. If you&#039;re only resting one hour, leaving on the counter is fine, but you can rest it in the fridge in an air-tight container for up to a week and the batter will still be good.

When ready to cook, mix the batter a little bit and heat up your waffle iron. Do this before making EACH waffle since the batter can separate and settle. I use an Oster belgian waffle iron and found that the setting for medium-high works best.

Using a disher or ladle, drop three to four scoops onto the waffle and cook. When your waffle iron is finished cooking, your waffle should be nice and golden brown with specks of green on the outside.

Remove your waffle and serve. If you find your waffle is on the softer side, let it rest for about one minute and it should get crispier.

Waffle

Kaya is a rich and sweet coconut egg jam flavoured with pandan, which also gives it a fun green colour.

Kaya (Malaysian Pandan Coconut Egg Jam)

4-5 pandan leaves (screwpine)*

180 ml (slightly over 6 oz or ¾ c) coconut milk (canned)

Place pandan leaves in a food processor or...

Place pandan leaves in a food processor or heavy-duty blender. Add in the coconut milk and blend for a few minutes until the pandan leaves are pureed finely.

Pour the blended pandan-infused coconut milk over a...

Pour the blended pandan-infused coconut milk over a sieve and into a large bowl. The pandan leaf pulp will remain – be sure to press firmly with the back of a spoon to extract all the coconut milk. Discard the pandan pulp.

In a separate heat-proof bowl, beat together the...

In a separate heat-proof bowl, beat together the eggs and sugar, until frothy.

Add in the pandan-infused coconut milk to the...

Add in the pandan-infused coconut milk to the eggs and sugar.

Create a bain-marie (double-boiler) by pouring some water...

Create a bain-marie (double-boiler) by pouring some water into a pot (slightly larger than the heat-proof bowl) and heating it over low-medium heat. (Check to see if your heat-proof bowl can sit on top of the pot without any water touching the bottom of the bowl).

When the water comes to a slight simmer,...

When the water comes to a slight simmer, place the bowl with the coconut milk and eggs over it and gently whisk for 10-15 minutes, ensuring no water escapes from the bottom pot. It’s important to keep a low simmer or else the eggs can curdle quickly. **

Transfer the kaya into a clean jar and...

Transfer the kaya into a clean jar and let cool. Store in the refrigerator for up to 2 weeks.

An easy-to-follow recipe for pandan chiffon cake which makes a rich, moist, just perfectly sweet chiffon that's cotton-soft light and fluffy, and wonderful aromatic!

Pandan Chiffon Cake (Updated Recipe)

pandan leaves

45 g caster sugar

85 ml coconut milk (I recommend KARA brand)

tbsp pandan juice

pandan paste

Place chopped pandan leaves into a blender or food processor and add water. Process to a pulp. Note: Depending on your blender, you may need to add 1 - 2 tbsp more of water to get the blades turning well enough to process.

Place the pulp in a metal strainer. Press the back of a spoon against it to obtain the juice. Set aside 1 tbsp. The leftover can be kept chilled.

Make pandan juice:

Preheat oven to 170°C (338°F).  Position the oven rack on the lowest in the oven.

In a separate, large mixing bowl, whisk egg yolks and sugar until thick and fluffy, about 3 to 5 minutes. Stir in the coconut milk, oil, pandan juice and pandan paste. Stir with a whisk until until well combined.

https://embed.mediavine.com/videos/agrauhttdfqksmdggimq

A no-fail pandan chiffon cake recipe that gives you soft and fluffy pandan chiffon cake every time! Follow this easy, step-by-step recipe post and recipe video that will help you bake up the perfect pandan chiffon cake.

How to Make No-Fail Pandan Chiffon Cake

ในปี 2019 CNN ตั้งให้ลอดช่องเป็นหนึ่งใน 50 ของหวานที่ดีที่สุดในโลก และไม่แปลกใจเลยว่าทำไม เพราะมันดีจริงๆ! ภูเขาน้ำแข็งบดแช่ในกะทิผสมกับใบเตยและน้ำตาลปี๊บ (รู้จักกันในชื่อ กูลา เมอลากา ในเอเชียตะวันออกเฉียงใต้) ด้วยส่วนผสมมากมายที่ช่วยเพิ่มสีและเนื้อสัมผัส เช่น แป้งข้าวเจ้าสีเขียวและถั่วแดง ที่นี่เรามีสูตรทำลอดช่องดัดแปลงโดยใช้เยลลี่น่ารัก!

ลอดช่อง

กูลา เมอลากา

กะทิ 200 มล.

แป้งข้าวเจ้า 30 กรัม

แป้งมันสำปะหลัง 10 กรัม

แป้งถั่วเขียว 10 กรัม

ช้อนชา

ช้อนโต๊ะ

เกลือ ½ + 1 ช้อนชา

น้ำเปล่า 1 ½ + 1 ถ้วย

ถั่วแดง 10 ช้อนโต๊ะ

ทำน้ำใบเตย.
ในเครื่องปั่น ใส่ใบเตย 6 ใบและน้ำเปล่า 1 ½ ถ้วย ปั่นจนละเอียด จากนั้นกรองและตั้งน้ำใบเตยพักไว้



ทำน้ำกะทิปรุงรส.
ต้มกะทิ, เกลือ ½ ช้อนชา, ใบเตยผูกปม 4 ใบในหม้อ เมื่อเริ่มเดือดแล้วให้ปิดไฟและปล่อยให้เย็น ตั้งน้ำกะทิปรุงรสพักไว้



ละลายกูลา เมลากา.
ในหม้อแยกที่ความร้อนปานกลาง ผสมกูลา เมลากา, เกลือ 1 ช้อนชา, ใบเตยผูกปม 2 ใบ, น้ำเปล่า 1 ถ้วย และน้ำตาลทรายแดง 2 ช้อนโต๊ะ จนกว่ากูลาเมกาลาจะละลายและเข้มข้นขึ้นเล็กน้อย

เมื่อเข้มข้นขึ้นแล้ว ให้ตั้งไซรัปกูลา เมลากาทิ้งไว้เพื่อให้เย็นลง


| อย่าคาดหวังให้ไซรัปกูลา เมลากาเข้มข้นขึ้นมากในระหว่างที่ปรุง เมื่อเย็นลงแล้วไซรัปจะเข้มข้นขึ้นได้อีก


เตรียมแป้งวุุ้นลอดช่อง.
ในกระทะ ใส่แป้งข้าวเจ้า, แป้งมันสำปะหลัง, แป้งถั่วเขียว, น้ำใบเตยที่กรองมา และสารสกัดใบเตย 1 ช้อนชา

ผสมให้เข้ากัน จากนั้นนำแป้งที่ได้ไปใส่ลงในเตาและใช้ความร้อนปานกลางเพื่อปรุงแป้ง ใช้ช้อนคนให้ดี


| ใช้น้ำด่างในแป้งลอดช่องสำหรับ


ทำเยลลี่ลอดช่อง.
เตรียมหม้อขนาดใหญ่ใส่น้ำเย็นไว้เพื่อให้แป้งเย็นลง

เมื่อแป้งเปลี่ยนเป็นเนื้อหนาแล้ว นำออกจากความร้อนและใส่ในถุงพลาสติกที่มีปลายเล็กมาก (ขึ้นอยู่กับความหนาของเยลลี่ลอดช่องที่ชอบ)

บีบลงในน้ำเย็นเพื่อสร้างเยลลี่ลอดช่องเล็ก ปล่อยให้เย็นในน้ำเย็นเพื่อให้ก่อตัว


| ในการทำเยลลี่ลอดช่อง คุณสามารถใช้ขวดบีบที่มีปลายเล็กหรือกระชอนได้


รวมเข้าด้วยกันและเสิร์ฟ.
เพื่อที่จะเสิร์ฟ ให้ใส่เยลลี่ลอดช่องและถั่วแดงลงในแก้วสูงหรือชามเล็ก และปิดท้ายด้วยน้ำแข็งไส

ราดไซรัปกูลา เมลากาและกะทิลงไป




https://players.brightcove.net/4011286619001/rvBzHXKy3_default/index.html?videoId=6167850058001

Pandan sticky rice dessert, or xôi lá dứa, is a wonderful warm snack or dessert with pandan leaves taking the stage with a strong coconut hit too. It&#039;s a tasty balance of sweet, salty, and nutty flavors you&#039;ll love to share!

Pandan Sticky Rice w/ Shredded Coconut (Xôi Lá Dứa)

8-12 pandan leaves

1.5 c filtered water (plus extra if needed to cover the rice)

c glutinous rice

coconut cream

sesame seeds

tsp sugar

tsp salt

coconut

Cut pandan leaves into small pieces, blend with the filtered water until the pieces are very small. About 30-60 seconds depending on your blender.

Strain, squeeze &amp; discard the pulp, leaving you with the pandan water.

Add pandan extract &amp; salt to pandan water.

Add the mixture to the rice in a large bowl. Add a little extra water if needed to just submerge rice.

Soak the rice for 4-12 hours unrefrigerated. Drain liquid from the rice.

Steam the rice for 15-20 min, until rice is soft and slightly clear. Soft enough to squeeze with your fingers.

Mix coconut sauce ingredients in a small bowl, then add to rice in the steamer, and mix to coat evenly.

Steam for another 10-15 more minutes.

Blend the roasted sesame, sugar and salt in a food processor until fine, but not pasty.

Add shredded coconut and topping to the sticky rice just before serving either in a large platter to share, or in individual bowls.

Topping

Vegan Kaya Spread

avocados

Cut up 2 pandan leaves and place in a blender with 2 tbsp of water, blend well and strain. 

This is what the pandan extract looks like after straining.

Mash the avocado up with a fork or masher in a mixing bowl. It doesn't have to be too fine because you will blend it later.

Add the pandan extract / essence and the coconut cream to the avocado and mix.

Blend the avococo paste with 5 tbsp of sugar and a pinch of salt (about ⅛ tsp to start). Don't go crazy with the salt because kaya is gross when it is too salty. Add more salt after blending to your taste.

After the avococo paste is blended, fry it over a very low heat in a non-stick pan with NO OIL. Just gently fold the paste around the pan until it cooks into a creamy consistency and you can smell the pandan fragrance.

Transfer the kaya to a jar and cool before putting into the fridge. Keep chilled!

Malaysia&#39;s beloved breakfast spread. This vegan version of pandan kaya made with tofu is just as creamy, rich and fragrant.

Vegan Pandan Kaya (Malaysian Coconut Jam)

300 g organic soft tofu

120 ml coconut milk

g pandan leaves

50 g gula melaka (coconut palm sugar)

g white sugar

½ tsp black salt

Bring a small pot of water to boil. Cut pandan leaves into small pieces with a pair of scissors.

To a blender, add in soft tofu, coconut milk and pandan leaves. Blend until smooth (there will be little bits of pandan leaf, but the mixture should be green colour).

Prepare a sieve over a heatproof bowl. Pour the liquid through the sieve to remove the pandan pulp. Squeeze the pulp to remove all the liquid, then discard it.

Place the bowl over the pot of boiling water. Add in gula melaka, sugar and black salt. Once the sugar has dissolved, cook for 30-40 minutes, stirring every few minutes to get a smooth consistency. The jam should have reduced and thickened up.

Strain it once again to remove any lumps. Let cool, then transfer to a clean and air-tight glass jar. Refrigerate overnight before serving.

How to make Nasi Uduk, a fragrant Indonesian coconut milk rice with pandan leaves, lemongrass, and several aromatics for a delicious Indonesian rice side dish! Cook on the stovetop, in a rice cooker, or Instant Pot.

Simple Fragrant Indonesian Coconut Milk Rice (Nasi Uduk)

Jasmine rice (or another long-grain rice

water (or 2 cups if using rice cooker)

coconut milk (full-fat tinned)

pandan leaves (also called screwpine

lemongrass

ginger

0.14 oz galangal

Rinse the rice well. To do this, place it into a sieve and then in a large bowl of water. Use your hands to rub the rice with your fingers until the water is milky white. Then discard that water and replace it with new water. Repeat this 3-4 times, or until the water is almost clear.

Step 1: Rinse the rice

Rinse the pandan leaves and tie them into knots. This will help them infuse their flavor into the rice more while cooking (and allows them to fit in the pot!).

Lightly bash the lemongrass with the side of a large knife or a rolling pin/similar tool and tie them in a knot too.

Step 2: Prepare the Aromatics

Add all the ingredients to a saucepan and give the mixture a small stir and place its lid on.

Bring the mixture to a boil over medium-high heat then lower to a simmer. Cook for 15-20 minutes. I recommend stirring it once after the first 5 minutes to reduce the risk of the coconut milk scorching at the bottom of the pan.

Once you notice all the liquid has been absorbed, remove the pot from the heat and allow it to stand and &quot;steam&quot; for a further 10 minutes before removing the lid.You can also cook the nasi uduk in a rice cooker. Just be aware that you’ll need a little less water (check the recipe card for amounts). In a rice cooker, use the &quot;white rice setting&quot;. Once ready, leave to steam for a further 10 minutes.

Remove the lid and all the aromatics (knotted ingredients, ginger, and galangal). You can then serve it – typically, this is done as a &quot;mound&quot; or in a cone shape. Then enjoy with the mains and sides of your choice!

Step 3: Cook the coconut milk rice

Store: you can store the leftover rice in an airtight container in the refrigerator for between 3-4 days.Freeze: transfer the cooked rice to freezer-safe containers and freeze for up to 4 months. Allow to thaw in the fridge before reheating.Reheat: as rice sits, it tends to dry out. So when reheating, make sure to splash with a bit of additional coconut milk or water, then reheat on the stovetop, in the microwave, or on the &quot;warm&quot; function in your rice cooker.

How to Store?

A Southeast Asian/Malaysian Chinese dessert soup made with taro, yams, tapioca jellies, sago pearls in a flavourful pandan coconut milk.

Top 13 pandan recipes from across the web

The most viewed pandan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vanilla Chiffon Cake

Kaya Toast

Pandan Waffle Recipe (Bánh Kẹp Lá D...

Kaya (Malaysian Pandan Coconut Egg ...

Pandan Chiffon Cake (Updated Recipe...

ลอดช่อง

Pandan Sticky Rice w/ Shredded Coco...

Vegan Kaya Spread

Vegan Pandan Kaya (Malaysian Coconu...

Simple Fragrant Indonesian Coconut ...

Bubur Cha Cha

Pandan Honeycomb Cake (Banh bo nuon...

Pandan Mochi Waffles

Top 13 pandan recipes from across the web

The most viewed pandan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vanilla Chiffon Cake

Kaya Toast

Pandan Waffle Recipe (Bánh Kẹp Lá D...

Kaya (Malaysian Pandan Coconut Egg ...

Pandan Chiffon Cake (Updated Recipe...

ลอดช่อง

Pandan Sticky Rice w/ Shredded Coco...

Vegan Kaya Spread

Vegan Pandan Kaya (Malaysian Coconu...

Simple Fragrant Indonesian Coconut ...

Bubur Cha Cha

Pandan Honeycomb Cake (Banh bo nuon...

Pandan Mochi Waffles

The most viewed pandan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine