With the leftover pandan juice, I made pandan cake. This is the 3rd or 4th time I’m making this cake. It is fragrant and soft. I made it into a 6 inch chiffon cake and a roll cake.
Pandan cake (adapted from WendyinKK)
- 5 egg whites (medium eggs)
- 70 grams caster sugar
- pinch of cream of tartar
- 5 egg yolks
- 80 grams caster sugar
- 150 grams cake flour
- 200 grams of coconut cream (Kara brand)
- 30 grams concentrated pandan juice
- 20 grams water
- large pinch of salt
- Prepare a 6 inch chiffon tin and line a 11 x 12 x 1 ” pan.
- Preheat oven to 180 C.
- Whisk egg whites with cream of tartar until foamy. Gradually add in sugar and whisk until stiff peaks stage.
- Whisk egg yolks with sugar until thick and pale.
- Add in coconut cream, pandan juice and water. Whisk well to combine.
- Add in cake flour and salt. Whisk well to combine.
- Add 1/4 of meringue to egg yolk mixture. Gently fold in using the whisk.
- Add the rest of the meringue in 3 parts. Gently fold in using a rubber spatula.
- Pour cake batter carefully into the prepared tin and pan. Rap sharply on counter top to get rid of large air bubbles.
- Bake 6 inch chiffon for 25 minutes and the 11 x 12 x 1″ for 12 minutes.
- For the chiffon tin, let it cool upside down on a rack. For the other, remove immediately from the pan, peel down the sides of the parchment paper and let cool for a minute. Turn over onto a clean piece of parchment paper and peel off the used parchment paper. Cover cake and let it cool completely before filling with whatever you like.
Not a very successful roll. I filled the pandan roll with whipped cream and leftover pumpkin jam.
This is a delicious soft bun made with olive oil that has a subtle pandan fragrance. It takes time to make good bread, so I have learnt not to rush the bread making process. This bun takes about 3 hours and has 3 rises. The end result is a very soft, great tasting, fragrant bun.
Pandan bun with pumpkin jam
- 150 grams bread flour
- 100 grams pandan juice*
- 3 grams instant yeast
- 50 grams sugar
- 1/4 tsp salt
- 50 grams whole wheat flour
- 20 grams pandan juice*
- 20 grams olive oil
- Mix all ingredients for the sponge into a rough dough. Set aside to proof for an hour. As you are waiting, make pumpkin jam.
- Mix all ingredients for the main dough into the sponge and knead well until you get a soft pliable dough that does not stick much. Oil your hands with olive oil as you are kneading to make it easier.
- Set aside to proof for an hour or until it doubles in size.
- Prepare a 12 cavity muffin tin and line with cupcake liners. Lightly grease the liners with olive oil.
- Lightly punch down the dough and knead well to get gas out.
- Divide into 10 equal portions and set aside to rest for 5 minutes.
- Roll out dough to a circle about 7 cm in diameter.
- Place a teaspoon of pumpkin jam in the center. Do not overfill. Pinch the seams to close the jam up in the dough. Do not let the jam touch the edges of the dough, otherwise you’ll have a tough time sealing up the edges.
- Gently shape into a ball and place on the cupcake liner. Spritz some water on top of the buns. Let it proof for 30 minutes or until doubled in size.
- 15 minutes into proofing, preheat oven to 180 C.
- Glaze the buns with olive oil.
- Bake for 12 minutes or until golden brown on top.
- 200 grams pumpkin, de-skinned and cut into cubes
- 40 grams black sugar (adjust according to own taste)
- Pinch of salt
- 15 grams butter
- Steam pumpkins over high heat for 20 minutes or until soft.
- Place pumpkins in a small pot and mash well. Add in black sugar and salt.
- Turn on heat to medium low and cook until jam coats the back of the spoon.
- Add in butter.
- Chill the jam for 15 minutes before using.
* Pandan juice is made by blending 200 ml of water with 20 blades of pandan leaves.
If you like the smell of cinnamon, you can add 1 small cinnamon stick or a pinch of cinnamon in the jam as it is cooking. I left it out because I thought the cinnamon smell would overpower the pandan fragrance. The black sugar I used is from Japan, bought at one of the food fairs from Isetan Singapore. The amount of sugar depends on the sweetness of the pumpkin you use, so adjust accordingly.
Another easy recipe to use up egg white.
Egg white biscotti (adapted from QL Kitchen)
- 265 grams egg white
- 100 grams castor sugar
- large pinch of salt
- 4 tbsp organic clover honey
- 320 grams all-purpose flour
- 250 grams whole almonds
- Prepare 2 baking sheets lined with parchment paper. Preheat oven to 170 C.
- Whisk egg white and castor sugar until stiff peaks.
- Add in honey and salt and whisk until combined.
- Sift in flour and fold in until combined.
- Add in almonds and fold in until combined.
- Scrape half of the mixture onto each of the prepared baking sheets and shape into a flattened log.
- Bake for 30 minutes or until golden brown. Let cool for 10 minutes before slicing into 1/2 cm thickness.
- Reduce oven temperature to 150 C. Bake for another 15-20 minutes until crisp.
- Let cool completely before storing in airtight container.
For variation, you can coat the biscotti in vanilla sugar before baking for the second time.