Pandan Flavour Steamed Egg Cake - 香兰口味的蒸鸡蛋糕

It is always a blessing to be able to enjoy one or two of your favourite childhood food and at the same time passed down its traditional value to the younger generations. Here together with my little one I have made a traditional Steamed Egg Cake aka Ji Dan Gao (鸡蛋糕) which is infused with Pandan (screwpine) flavour instead of the plain one that we normally made.

The reason why we made it pandan flavour is because my boy is a big fan of Pandan Chiffon Cake and in order to make him loves this steamed egg cake I decided to add in some pandan paste to enhance the flavour (cover up the egg taste) as well as visual effect.

Pandan Yogurt Pudding

In terms of the word "pudding" it can be used to describe both sweet and savory dishes like "cheese pudding", "bread and butter pudding", "Christmas pudding" and etc. For this post, I will be sharing a a low fat pudding using plain yogurt to replace the usual cream or egg found in most pudding recipes. And it can be easily whip up in less than 10 minutes, after which pop them into the fridge and serve it with your desire toppings.

PANDAN YOGURT PUDDING

In order to make it an Asian flavour I added some pandan paste to achieve a lovely green and aroma for this dessert. And for those staying overseas like United States, Australia, Japan, Europe and etc where you cannot easily access to fresh Pandan Leaves, I will suggest you can stock up a bottle or two of the Pandan Paste from your local Asian grocery stores. As these lovely paste do comes in handy when you want to make some Asian delights such as Pandan Chiffon Cake, Pandan Waffle, Nasi Lemak Rice and etc.

[Wordless Wednesday] Pandan Sponge Cake with Gula Melaka Cream vs Longan Ginger Pound Cake

recipes of the above cakes can be found at Bake King recipe website:-
- http://www.bakeking.com.sg/recipe/pandan-sponge-cake-gula-melaka
- http://www.bakeking.com.sg/recipe/ginger-longan-pound-cake

5 Assorted Chiffon Cakes Recipes plus A Demo Clip And Giveaway

These two weeks I was on Chiffon baking mood together with Maameemoomoo where we troubleshoot problems like our oven temperature, baking time, cake texture and etc which was indeed a fun and fulfilling experience for both of us.

And as some of you might know, I am an adventure baker/cook who always like to experiment with new ingredients, kitchen gadgets and etc. So for this post, I would be sharing 5 different chiffon cakes recipes from traditional Pandan Chiffon to something fusion like Rose Tea Chiffon which I hope there is at least one that captures your heart.

Pandan Kaya Using Joyoung Soymilk Maker

My impulse on making this Pandan Kaya comes from Celes (Celestial Delish) who recently shared with us some of her delicious homemade kaya as we were both inspired by Chef Ann's mentioned on making kaya using Joyoung soymilk maker during the media preview (read more here).

Making kaya is quiet similar to the western style of making lime/lemon curd or custard where egg, sugar and in this case, coconut milk and pandan leaves are needed for it's uniquer fragrant, colour and taste. Here with either soymilk maker or bread machine that comes with "Jam" function, it actually cuts down cooking time a lot more and delicious homemade kaya will ready ready in breeze without you standing at the stove for hours stirring and keep an eye for it.

HOMEMADE PANDAN KAYA

(using Joyoung Soymilk Maker)

I love the natural jade green colour and taste of this Homemade Pandan Kaya. The natural green and unique aroma comes from using fresh Pandan Leaves blended with coconut milk which both can be found in either major supermarkets or wet markets.

(Make: 1 Cup  | Preparation: 10 minutes  | Cooking: 30 minutes)

Ingredients:
250ml Coconut Milk
4 (55g) Whole Egg
120g - 150g Caster Sugar
15 Pieces of Pandan Leaves

Method:-
1. Blend Pandan leaves (cut into 1cm wide pieces) together with coconut milk and strained through muslin cloth or soup bag. Set aside.

2. Whisk egg and sugar together till sugar dissolve (about 2 minutes or less). Stir in pandan coconut milk mixture and mix well.

3. Pour the mixture into Joyoung soymilk maker. Select "Jam" function. (I repeat the process twice in the soymilk maker to get a thicker texture)

4. Once done, let it stand in the machine for about 5 minutes. Transfer mixture to a double-boiler (I pour it into a glass mixing bowl and simmer over a pot of boiling water till the kaya is thicker, it takes about 8 - 10 minutes)

5. Store kaya in sterilized glass jar (boil glass jar in boiling water for about 5 minutes) and keep in the fridge after completely cool down.

Pandan Chiffon Cake

This is rather my "first post" on making a proper Pandan Chiffon Cake using tube pan (similar to an angel food cake pan) method rather than the previous two (recipes) I made using Happy Call Pan (HCP). Although the recipe is quiet similar but for this round I replaced the usual pandan paste /pandan juice with pandan flavour coconut milk (obtain by blending some fresh pandan leave and coconut milk together) which I have some leftover while making Pandan Kaya (recipe).