Malaysian Pandan Chiffon Cake Recipe, Malaysian Recipes, free dessert recipes

Malaysian Recipe for Pandan Chiffon Cake

INGREDIENTS

5 egg white
5 egg yolks
100g sugar
60g sugar
1/2 tsp pandan paste
2 tbsp water
100g self-raising flour
5 tbsp corn oil (or any vegetable oil)

This is one of my absolute favorite cake to make. The whole process takes an hour or so from start to finish and the end result is absolute delicious. It's easy and fast and the green coloring of the cake add to a bit of mystery.

Image of Pandan Plant

Pandan paste can be bought at any Asian grocery store. I use this paste when I cannot get access to pandan leaves. I recommend using the Aroma Brand paste.

To prepare:

Using a food mixer, beat 5 egg whites with 100g sugar till light and fluffy
Make sure the egg whites become fluffy so the cake retains its spongy texture
In another bowl, whisk the 5 egg yolks, 60g sugar, pandan paste and 2 tbsp water well
Add into the bowl with the egg whites mixture and mix everything
Add in the self-raising flour to batter mix
Add in oil
Make sure everything is well blended but do not overblend or you will loose the bubbles from the egg white mixture
Pour the batter into a mould and bake in moderate oven
Cake is ready when brown on top and batter does not adhere to stick when tested
Cut cake when cool and serve with coffee

See all our Free Malaysian Recipes Enjoy this free Malay dessert recipe for making pandan chiffon cake dessert malayan style. There's over 300 more asian food recipes on our main site for you to try.

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