Pandan Kaya Chiffon by Phay Shing Tan

Pandan Kaya Chiffon by Phay Shing Tan

Pandan chiffon cake recipe (cooked dough method)

Ingredients:
2 egg yolks
28g coconut milk
16g Pandan juice
20g butter
36g cake flour (sifted)

32g caster sugar
3 egg whites
1/4 tsp cream of tartar

Steps:
1. Preheat the oven to 160 degrees Celsius and line the bottom of a 10 x 10" square tin* with baking sheet.
2. Cook coconut milk, butter and Pandan juice until the butter melts. While the mixture is still warm, add in sifted flour and mix well.
3. Slowly add in beaten egg yolks and mix well. Set aside.
4. Beat egg whites until foamy with an electric mixer. Add in cream of tartar and beat until soft peaks form. Gradually add in sugar until stiff peaks form.
5. Add in one third of the meringue into the cooked dough and fold in well. Fold in the rest of the meringue in two additions until it is well incorporated.
6. Pour the batter into the tin and bang it a few times on the table to release any air bubbles. Bake for 15 minutes. Here's how the cake looks like fresh from the oven. Oh my, this smells really heavenly!


Fudge layer recipe

 Ingredients:
(A)
400ml coconut milk
200ml Pandan water (Boil water with a few Pandan leaves that have been cut up to small pieces. For this attempt, I used the leftover Pandan juice from making the cake and top it up with water.)
90g sugar (I used 80g and hubby thinks it's not sweet enough)
1/2 tbs agar powder (I used 1 tsp and fudge turned out a little too soft)

(B)
37g custard powder
200ml water
A few drops of green and yellow liquid food coloring
1/8 tsp salt

1. Mix ingredients (B) together and stir well.
2. Mix ingredients (A) in a pot and use low heat to cook it. Stir until it boils.
3. Stir (B) again as the custard powder may have settled. GRADUALLY pour (B) into (A), keep stirring while you do so and cook until mixture thickens a bit. If you pour (B) at one shot you may get a lumpy fudge.
4. Pour fudge into base of cake tin and cover it with a layer of cake. You may push the cake a little away from the edges and spoon in a bit of fudge such that your cake will have smooth  fudge-covered sides. Repeat layering with more fudge and end off with cake.
5. Refrigerate for 2 hours or until set. Remove cake from springform pan carefully and decorate sides with dessicated coconut (optional).