by ying
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ying's Notes:
Expand4 ounces cake flour Ask a question about this ingredient
1/2 teaspoon baking soda Ask a question about this ingredient
1/4 teaspoon baking powder Ask a question about this ingredient
6 eggs, separated Ask a question about this ingredient
6 tablespoons vegetable oil Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
4 ounces coconut milk Ask a question about this ingredient
1 pandan leaf, pounded to a pulp in a mortar & pestle and juice squeezed out (discard leaf pulp) OR 1 ts pandan essence Ask a question about this ingredient
6 ounces sugar Ask a question about this ingredient
1/4 teaspoon cream of tartar Ask a question about this ingredient
a few drops green food colouring (optional) Ask a question about this ingredient
In a large mixing bowl, sift together flour, baking soda and baking powder three times. In a smaller bowl, mix together egg yolks, oil, salt, coconut milk, and pandan juices or essence.
Ask a question about this stepIn a third bowl, beat egg whites, sugar, and cream of tartar until the whites are glossy and hold stiff peaks.
Ask a question about this stepMake a well in the flour mixture, add the yolk mixture, and stir gently to combine. If you're using the food colouring, add it here - just enough to evoke a delicate spring green, not a St Patrick's Day beer. Fold in the egg whites.
Ask a question about this stepScrape batter into an ungreased tube pan (providing it doesn't smell of monkeymom's roast chicken!) and bake for 30 minutes, or until a cake tester comes out clean.
Ask a question about this stepInvert onto a long-necked bottle and cool completely. This cake is normally served unadorned.
Ask a question about this stepHi lripley! It may be your leaves - the quality of frozen ones varies a lot, and 3 leaves to 1 cup of rice sounds like a lot to me. But pandan, like vanilla, adds more fragrance than taste. You can amplify it by bruising the leaves before using them, and cooking your rice with a little salt and coconut milk to make the flavour blossom. Hth!
Argh - I forgot to mention that if your coconut milk is at all lumpy, pass it through a fine sieve. Otherwise, you'll have tiny lumps in your finished cake - not a total loss, but annoying all the same.
Sounds great! (better wash that pan out real good!) I'll be on the look out for the pandan - is it usually found fresh?
Hee! I love your roast chicken, but worried the first time I made it that I'd ruin my pandan cake pan. So far, it's all good. ;) I've never seen fresh pandan in North America but you can buy the leaves frozen at good Asian markets.
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
I bought frozen pandam leaves a few weeks ago and started out simple by adding about 3 long leaves to 1 C of rice I was cooking. The smell of the leaves out of the package was wonderful--a little bit like cooked rice. But not much of any taste was imparted to the rice. Did I not add enough? Something wrong with my leaves? Any ideas?
Thanks for your help. I've been learning a little bit about Filipino recipes recently.