The 4th pandan chiffon cake. This time, I am using the original recipe from ieatishootipost, under kiamnianwong’s recipe.
This is a 25cm chiffon cake and I attempted a variation of this in pandan chiffon cake 3. Aside from downsizing, I did not follow much of the ingredients the previous round. This time, I wanted to follow as closely as I could.
My own adaptations are:
- I reduced the sugar for the egg yolks mixture to 75 grams.
- I washed and cut about 30 stalks of pandan leaves into thin strips and blended them with 200ml of coconut milk. I used Kara brand packet coconut milk. I strained the mixture through a tea strainer. This gave me about 155ml of blended pandan coconut milk.
- I omitted the pandan essence.
The cake cracked like mad. Take a look.
I think this is partly due to the baking powder added. But the addition of baking powder made for a very tall cake with fluffy texture. Out of all my attempts so far, this one most closely resembles the kind you can buy from the bakery.
Even though I omitted the pandan essence, the fragrance of pandan is quite strong since I blended so many leaves. There doesn’t seem to be much difference in taste and smell, between using packet coconut milk and freshly squeezed coconut milk.
I really like this recipe. It gives the best brown caramelized ‘skin’ on the cake so far. I aim to try this again without the addition of baking powder.