Pandan paste

 
http://www.honeyandsoy.com/pandan-chiffon-cake/ 

http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dia/recipeID/1137/Recipe.cfm

Servings: Makes one (9 or 10-inch) chiffon cake

Comments: What is Pandan? The Pandan Leaf comes from the Screwpine tree, which can be found in Madagascar, Southeast Asia, the Pacific Islands including Hawaii, and the tropical areas of Australia. The fragrant leaf is tied in a knot and used to flavor dessert and cakes. In cooking, the leaf is used in making grass green Pandan cake, which is similar to the American sponge cake. Pandan Leaf is also used in rice and making different type of curries. Pandan is also known as Pandan Leaf, Pandanus, Daun Pandan, Umbrella Tree, Hala Tree, or Screwpine Here is my recipe for Pandan Chiffon Cake. I hope you enjoy it. Important Note about Cake Flour and Self-Rising Flour: If using cake flour for this cake (not self-rising cake flour), add the baking powder and salt to the flour. If using self-rising flour for this cake, DO NOT add the baking powder or salt to the flour as self-rising flour already contains baking powder and salt in it.

Ingredients: 8 eggs, separated 1 1/4 cups granulated sugar 3/4 cup liquid vegetable oil 1 tsp. vanilla extract 3/4 cup coconut milk 1 tbsp. ovalette sponge cake stablizer* (see note below) optional 1/4 tsp. pandan extract* (see note below) 1/4 tsp. pandan paste* (see note below) (used for flavoring and color) optional 1/4 tsp. green food coloring (use if you don't have pandan paste) optional 1 cup self-rising flour OR 1 cup cake flour 1 1/2 teaspoons baking powder (add ONLY if using cake flour) 1/2 tsp. salt (add ONLY if using cake flour) 1/2 tsp. cream of tartar Garnish (optional) Confectioners' sugar Whipped cream Fresh fruit

Instructions: 1). Preheat oven to 350 degrees F (180 degrees C). 2). In a small bowl, combine coconut milk , pandan extract and ovalette (using ovalette is optional). Add the 1/4 tsp. of pandan paste (or 1/4 tsp. green food coloring) to mixture if using (using the pandan paste or green food coloring is optional). Set aside. 3). With an electric mixer OR by hand, beat the egg yolks, sugar, vegetable oil and vanilla until well combined. Beat in coconut milk/pandan extract mixture. 4). Combine flour, baking powder and salt (If using cake flour). *Note: Do not add baking powder or salt if you are using self-rising flour as self-rising flour already has baking powder and salt in it. Sift the self-rising flour (or cake flour, baking powder and salt mixture, if using) three times into a large bowl. Make a well in the center of sifted dry ingredients, and whisk egg mixture into the flour mixture. 5). With an electric mixer, beat the egg whites until frothy. Add the cream of tartar and beat until firm peaks form. Fold the beaten egg whites into the flour/egg yolk mixture in two batches using a balloon whisk or rubber spatula. 6). Gently pour the batter into a 9 or 10-inch (23-25 cm) ungreased tube or angel food cake pan. With a spatula, spread batter to even out top. Bake in preheated 350 degrees F (180 C) oven for 45 minutes or until the cake feels spongy to the touch. 7). Remove cake from oven, and carefully invert the pan (upside down) onto a cooling rack. Do not remove cake from pan until completely cooled. Once cake has cooled, run a spatula around the sides and center tube of the pan to release the cake. When you are ready to slice the cake, use a thin sharp knife with serrated blade, and cut with a "sawing" action opposed to slicing through the cake. 8). If desired, dust top of cake with confectioners' sugar, and serve with whipped cream and fresh fruit. 9). Store cake at room temperature (covered with foil or plastic wrap, or cover with a glass cake dome) for up to 3 days. Makes one (9 or 10-inch) chiffon cake. Recipe revised and re-written by Diana Baker Woodall on April 8, 2004 *Notes: Pandan Extract (also called Pandan Essence or Flavoring) and Pandan Paste may be found at Asian food stores or online at: http://www.zestyfoods.com . These items are listed under their Sweets and Chips section of their website. Coconut Milk can be purchased online at: http://www.asianwok.com , and Pandan Leaves Extract (juice) in a 14 ounce can (400 mL) may also be purchased from AsianWok.com . Ovalette Ovalette (for stablizing chiffon cake or other sponge type cakes) is difficult to find here in the USA. It is not necessary to use ovalette in this recipe for Pandan Chiffon Cake. You may leave it out if you can't find it. It won't make a big difference. http://roseskitchen.wordpress.com/2007/03/12/pandan-chiffon-cake/ Ingredients: 170ml thick coconut milk 125ml corn oil 2 tbsp pandan juice a little green colouring 8 egg yolks 9 egg whites 300g caster sugar 225g softasilk flour 2 tsp baking powder 1/2 tsp salt 1 tsp cream of tartar Method: 1.  Blend 12 pandan leaves with a little water and extract the pandan juice. 2.  Sift flour, salt and baking powder together. 3.  Cream egg yolks with 150g sugar, add in the coconut milk, corn oil, pandan juice and green colouring.  Add in the sifted flour and mix well until smooth. 4. Beat egg whites with cream of tartar until soft peaks form.  Gradually add in the remaining 150g of sugar and beat until stiff. 5.  Pour egg yolk mixture slowly into the stiffly beaten egg whites and mix lightly till well mixed. 6.  Pour mixture into an ungreased 25cm x 10cm chiffon cake tin.  Bake in  a preheated oven at 180 deg C for 45-50 minutes.  Cake is done when an inserted skewer comes out clean. 7.  Invert cake onto a wire rack and leave to cool in the tin before turning out Coconut Tarts Pastry: 280 gram flour 50 gram sugar 1 egg 150 gram butter, chilled and cut into cubes 2 tbsp cornstarch ½ tsp salt Filling: 200 gram fresh grated coconut 80 gram melted butter 90 gram sugar 2 eggs 2 tbsp condensed milk 1 tbsp custard powder or cornstarch 1. Sift flour and cornstarch together into a mixing bowl. Add in the sugar and salt. Mix well. Rub in the cold butter until the mixture resembles coarse breadcrumbs. 2. Add in egg. Mix until the pastry begins to form large dough. Press together gently with your fingers to form the pastry into a ball. 3. Chill pastry dough for about 30 minutes. 4. In a bowl, mix all ingredients of filling. Set aside. 5. Press pastry evenly into tart mould. Trim the edges to remove excessive dough. Fill tarts with 6. Bake in a preheated oven at 350 degree F oven for 30-35 minutes until lightly brown. 7. Leave the tarts in moulds for 5 minutes before turning it out onto wire rack to cool. Note : For the pandan coconut filling just add a few drop of pandan paste to it. Milk Pudding Ingredients: 600 ml water 120 gram sugar 8 gram agar agar powder 3 pandan leaves 300 ml milk 200 ml coconut milk A few drop of pandan paste 1. In a medium size saucepan bring the water, agar agar power and pandan leaves to boil. Let it boil for 3 minute until agar agar power. 2. Add in sugar; continue to stir until sugar dissolved. Lastly pour in the milk and coconut milk. Turn down the heat and bring the mixture to a slow simmer. Turn off the heat and remove the pandan leaves. 3. Remove ¾ of the mixture and add in a small drop of pandan paste. Pour into prepared pan or mould. Let it set before pouring the balance of the agar agar (white portion) mixture on top. Let it set and serve cold. Pineapple Tarts

Ingredients for Pineapple jam

2 medium-size pineapples, grated and drain the juice
300g sugar
A stick of cinnamon (optional)

1. Cook grated pineapple in a pot with sugar and cinnamon for about 1 hour, stirring occasionally.
2. Cook until the pineapple jam starts to leave the sides of the pot. Remove from stove and set aside to cool.

Ingredients for Pastry

2 stick/226 grm butter - room temperature
3 tbsp sugar
1 1/2 tsp of salt
1 egg yolk
2 1/2 cups flour
2 tbsp corn flour
2 1/2 tbsp custard powder
2 tbsp milk powder
1 tsp essence vanilla



















The tart mould

1. Cream butter and and sugar in a large mixing bowl until light and fluffy.
2. Add egg yolk and vanilla. Beat well.
3. Sift salt, flour,custard powder,cornstarch and milk powder.
Mix flour mixture into the butter until it form a smooth dough.
4. Remove and let the dough rest for half an hour.
5. Roll out the dough about 0.5cm thick and cut into shape with a pineapple tart mould.
Fill the center of tart with some pineapple jam. Repeat until the dough is finish.
6. Bake the tarts in a pre-heated 350 degree F until golden brown.
This might take about 15 - 20 mintues. Cool tarts on rack before storing it.








 

                                The cake is very fluffy and spongy!!!

Here is the recipe: (from carol)

(A)
5 egg yolks (A size)
20g sugar (40g)

(B)
50ml sunflower oil
60ml milk
1 tsp pandan paste
100g plain flour
1tsp baking powder (can omit this if u don't like it, i omit this)

(C)
5 egg whites
30g sugar (50g)
1 tsp cream of tartar (i omit this too)

(D)
100 ml of whipping cream


Method:
(1) Whisk (A) until sugar dissolved.
(2) Gradually add in (B),mix unitl well combined.(Don't over mix, well combined is enough)
(3) Preheat oven to 170c.
(4) Use electric mixer to whisk  (C) until stiff peak formed.
(5) Fold in 1/3 of (4) into (2) using spatula.
(6) Pour (5) into (4) and fold until well combined.
(7) Pour the mixture into lined baking tray ( 28cm x 36cm),spread until even.
(8) Bake for 15 mins or until toothpick comes out clean.
(9) Remove from the oven. Transfer it to the wire rack without tearing off the greaseproof paper and let it   cool.
(10) Whip the cream until stiff.
(11) When the cake is cool enough , tear off the paper and spread the cream on the surface of the cake.
(12) Roll it up gently and use the paper which u tear off to wrap the whole cake and put in fridge for 4 hours to maintain its shape.
(13) Cut it into slices and serve it.