Pandan chiffon cake recipe - easy and tasty dessert guide
Preheat the oven to 170C. Blend the pandan leaves with water to a fine pulp. Wrap the pulp in muslin cloth and squeeze to extract the juice. Discard the pulp...
Ingredients
- 5 Pandan leaves, finely chopped
- 3 tbsp Water
- 3Egg yolks
- 70g Sugar
- 1/8 tsp Salt
- 20ml Corn oil
- 36ml Thick coconut milk
- 1/4 tsp Pandan paste
- 54g Cake flour or All purpose flour
- 3 Egg whites
- 1/4 tsp Cream of tartar
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