Mini pandan chiffon filled with home made kaya - by Dancy Thong

Mini Pandan Chiffon cake
Ingredients

300 g grated white coconut
3 eggs - 175 to 178 gm
190 g fine sugar
200 g self raising flour
1 tsp baking powder
210 ml coconut milk (either Kara or Ayam brand)
Pinch of salt
1 tsp ovelette

15 to 18 pcs pandan leaves
Pandan paste if desire. I prefer the leaves (blend leaves with coconut milk. You should be able to extract a total of approx 230 to 240ml)

Method
1. Microwave grated coconut with a pinch of salt on med high heat for 2 mins. Set aside to cool. Add 1 tsp corn flour. This is so that the coconut will combine well.

2. Wash and cut the pandan leaves into small pieces and blend together with the coconut milk to extract the pandan juice. Filter the coconut milk. Yield approx 240ml

3. Sieve the flour and baking powder.

4. In a mixing bowl whisk the eggs and sugar and omelette together until thick. About 3 to 5 mins.

5. Fold in the flour and prepared coconut pandan milk.

6. Fill the little cups or silicon moulds with cooled grated coconut. Press the coconut down so that they are firm when cakes are cooked and cooled.

7. Fill the prepared cups with batter. ( I find that it is alright to fill to almost full as they don't over flow during steaming).

Steam over med high heat for 5 minutes. Cool and remove the cakes.

Makes 36 to 40 pcs.


kaya:

10 eggs
350 gm sugar
1 pkt coconut powder (can use santan brand or any others)
500 ml water
15 or more pcs pandan leaves

Method
Blend the above in a liquidiser and strain n squeeze the pandan leaves fry.
Cook kaya over the stove on med low heat for about 45mins to 1 hour stirring


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Fiona Lau

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