Tag: pandan

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Pandan Chiffon Cake

Another great cake with pandan flavouring! This cake is so soft, fluffy and light, I promised you really cannot stop at just one serving. Because it is really airy and light, it often deflated once it is out of oven. Few tips to avoid this situation are: do not use a non-stick baking pan and do not oil/butter the side of baking pan, only oil the base and stick a baking paper sheet just on the base. By doing this, it allows the cake to stick to the side when baking and once it is out of oven, carefully  flip over the baking pan with the cake still in it and let it cool in that position, hence the gravitational pull can help the cake to stay tall and not deflated. And this is why the reason not to use non-stick baking pan or to oil the side of the baking pan, because we don’t want the cake to fall out while it is cooling down 🙂

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Pandan Custard Tarts

If you have been following my blog, you can easily tell that pandan is our favorite flavour. It has that sweet fragrant and lovely green colour and is used a lot in Asian culinary especially South East Asian. In Indonesia, where I come from, pandan is used on numerous traditional sweet cakes/snacks/drinks for it’s smell and colour, there are some savoury dishes that also use pandan for extra fragrant; we can say pandan is a staple in almost every household.

At home, my mom likes to bake this custard tarts in the original flavour, just with a dash of vanilla extract. When I tried this first time, I divided the custard into two batches, one just the original and I add pandan extract to the other batch. Turns out my husband prefers the pandan ones and I, too agree with him. The pandan ones have that nice smell and I think they look pretty (read: unique).

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Bread Challenge 1

This is the very first bread recipe I tried, it was not a success unfortunately, but was a good learning process. I have since researched and tried on few more recipes and found some I am happy with (will talk about these on other posts). This recipe calls for mashed potato, which resembles a lot of doughnut recipes which claims they will turn out soft and stay so until the next day. This is the main reason I am giving this a try to find out for myself if it is true.

I can’t remember where I got this recipe from, it was definitely from a blogger’s recipe. I think why it was not successful mainly due to the fact I didn’t knead the dough long enough (I didn’t own a food processor so I just knead with my hands) and added too much flour to it thinking it was too sticky. The bread came out edible but it was not as I would have expected,  they are quite hard on the next day.

Here is the recipe I used:

  • 1 kg bread flour
  • 200 gr mashed potato
  • 150 gr sugar
  • 4 egg yolks
  • 200 gr butter
  • 2 sachet of yeast (@ 7 gr)
  • 300 ml warm milk
  • 2 teaspoon salt
  • dash of vanilla
  • some extra milk for milk wash

Mix yeast with warm milk and let aside. Combine all other ingredients into a food processor and mix well. Once it is all mixed, cover with cling wrap and set aside for about 1 hour. After about one hour, the dough should be double its original size, divide it to portions, and they are ready to be baked after milk wash. You can add some filling to each of the bun, for example chocolate spreads or any favourite jams.

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I tried just half of the recipe and I also added a dash of pandan flavouring to the warm milk, as for the filling I have used chocolate paste.