CHIFFON PANDAN CAKE (by.NCC). Pandan chiffon cake is soft, fluffy, moist and fragrant. In this recipe, the addition of coconut milk enhances its flavour. The fragrance of the cake comes from the extract of pandan leaves which is also known as screw pine leaves.
Perhaps, it's an evolution of traditional chiffon cake influenced by both the Dutch and English when they colonised.
Pandan chiffon cake is popular in southeast asia.
Pandan chiffon cake is very well loved in Southeast Asia.
Cara membuatnya pun tidak sulit, teman-teman dapat menghidangkan CHIFFON PANDAN CAKE (by.NCC) hanya dengan menggunakan 15 bahan dan 7 langkah saja. Berikut ini bahan dan cara untuk membuatnya, yuk kita coba resep CHIFFON PANDAN CAKE (by.NCC)!
Bahan-bahan CHIFFON PANDAN CAKE (by.NCC)
- Dibutuhkan Adonan paasata :.
- Gunakan 50 gr gula pasir.
- Sediakan 20 gr susu bubuk full cream.
- Siapkan 20 gr tepung maizena.
- Sediakan 140 gr tepung terigu segitiga.
- Sediakan 1 sdt baking powder double acting.
- Sediakan 100 ml minyak sayur (saya pakai minyak goreng biasa).
- Diperlukan 100 ml santan sedang (bisa pakai kara).
- Gunakan 140 gr kuning telur (7 kuning telur).
- Gunakan 1 sdt pasta pandan.
- Siapkan Adonan putih telur :.
- Diperlukan 300 ml putih telur (7putih telur).
- Gunakan 150 gr gula pasir.
- Diperlukan 1/2 sdt garam halus.
- Diperlukan 1 sdt cream of tartar.
In case you are wondering what pandan is, it is a leaf. Pandan chiffon cake is rich with Asian flavours of coconut milk and pandan juice. Due to the coconut milk content, this cake is best kept in an air-tight container and chilled to extend its freshness. This Pandan Chiffon Cake can be considered as healthier than the regular Pandan Chiffon Cake.
Langkah-langkah membuat CHIFFON PANDAN CAKE (by.NCC)
- Panaskan oven 150°c. Siapkan loyang chiffon, diameter dibawah 20cm, alasi dengan kertas roti.jangan di oles apa2.
- Adonan pasta : campur gula pasir, susu bubuk, tepung maizena, tepung terigu, dan bakung powder.lubangi tengahnya. Tuang telur di tengah, aduk searah dari arah dalam menggunakan whisk, sambil di tuangi minyak dan santan. Aduk hingga menjadi adonan pasta halus. Masukkan pasta pandan. Aduk rata..
- Adonan putih telur : kocok putih telur, gula pasir, garam dan cream of tartar hingga puncak tumpul (soft peak) (kira2 10menit).
- Campurkan adonan putih telur ke dalam adonan pasta, aduk perlahan dengan whisk hingga rata. Tuang ke dalam loyang chiffon.
- Panggang +- 90 menit hingga matang dan kokoh.
- Keluarkan kue dari oven. Panas2, balikkan loyang, bisa di sangga botol atau kaki2 loyang. Biarkan dalam keadaan terbalik hingga dingin.
- Sajikan.
Over beating meringue may cause the cake to crack, while under beating will cause the cake. Emerald green, fluffy pandan chiffon cake, beloved from Indonesia to Singapore, is a curious manifestation of America's culinary influence on Southeast Asia. Years later the recipe made its way to Southeast. Nothing beats a good Pandan Chiffon Cake. It is light, soft and fluffy!
