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By: yullina kamarudin

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Saturday, 14-Jun-2008 02:39 Email | Share | Bookmark

Sempena menyambut hari Bapa ina buat kek ni untuk suami,seronok gak sesekali tukar selera makan kek pandan yang berlapis ni aida paling banyak makan mungkin sebab custard pandanya kan manis dan sejuk kot....bila dah tinggal suku baru teringgat nak ambil gambar..jadi enjoy the pictures

Resepi copy Paste dari jodelibakery

For Pandan Chiffon Cake:


100ml pandan juice (blend 6 pandan leaves with about 125ml water, strain)

4 egg yolks

90g castor sugar

160g all-purpose flour, sifted

1/2 tsp baking powder, sift with flour

1/2 tsp baking soda, sift with flour

1 tsp pandan essence

50g corn oil


4 egg whites

60g sugar

1/4 tsp cream of tartar

For Filling & Topping:

700g thick coconut milk

180g castor sugar

3 tsp agar-agar powder

1 tsp pandan essence

50ml pandan juice (prepare early together with pandan juice in A)

6 tbsp green bean (Hoen Kwe, green coloured) flour

Desiccated coconut (for topping)

To prepare pandan chiffon cake:

Add all ingredients in (A) and mix well until the mixture is smooth and consistent.

In a separate clean mixing bowl, whip egg whites and cream of tartar of Ingredients B at medium speed until the egg whites are bubbly. Add sugar and whip at high speed until stiff peaks form.

Fold 1/3 of whipped egg whites into mixture of Step 1. Then, pour this mixture to the remaining egg whites in the other mixing bowl. Fold lightly to combine both mixtures.

Pour this combined mixture into a 9-inch round cake pan. Bake at a preheated over at 170 deg C for 40-45 minutes.

As soon as the cake is removed from oven, quickly invert the pan and let it cool.

When the cake is completely cool, run a knife around the sides of pan to remove the cake. Slice cake into 3 layers.

To prepare filling & topping:

Dissolve green bean flour into the pandan juice. Make sure the flour is fully dissolved and not lumpy.

Add coconut milk, castor sugar, agar-agar powder and pandan essence into a pot. Heat with a low fire. Keep stirring with a whisk while heating.

When milk is just about to boil, turn off the fire. Pour in the green bean flour mixture. Stir well.

Allow this pandan kaya filling to cool down slightly and thicken. Stir (with a whisk) while cooling.

Spread some filling onto the first layer of cake. Top with the second layer of cake. Repeat until you have 3 layers of cake and two layers of filling. Coat the whole cake with the remaining pandan kaya filling.

Sprinkle/lightly press desiccated coconut on top and around sides of cake.


Blend pandan leaves with about 130-140ml of water. Sift to obtain clear pandan juice. You should get about 150ml of pandan juice, depending on the juiciness of the pandan leaves. Use 100ml for the cake and reserve the remaining 50ml for preparing the filling later.

Refer to Chocolate Chiffon Cake for the technique of making chiffon cake. Take special note on beating egg whites.

Make sure the green bean flour is fully dissolved before adding into the hot coconut milk mixture.

Stir at all time while preparing the pandan kaya filling. Do not apply the filling while it is still hot and "watery", nor when it has become too thick for spreading. It's hard for me to describe the right consistency in words, but you should get it if you are familiar with jelly/agar-agar, or after some practices.

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