Already in the mood to bake, I decided on a Pandan Chiffon Cake. It is a 'repeated telecast' as I had previously baked this before. This time, instead of using trim coconut milk in the Ayam brand UHT pack, I used the original coconut milk with full fat instead. The outcome was quite pleasant with a stronger aroma and richer taste. The recipe can be found here in my previous Pandan Chiffon Cake entry.
I didn't save the cake in time and my cutting method distorted the beauty of the cake. Anyhow here's the outcome..
can you smell it??
4 comments:
sometime i wonder whether if i just use milk will it alter the texture of this cake. I love pandan but I don't like the taste of coconut.
actually coconut milk is thicker in texture than the ordinary milk so they are mutually exclusive. and coconut milk gives it the aroma .. but u can try milk and see which suits u better?
Hi Missy, the wholemeal flour is kept in the fridge at Phoon Huat, together with the whipping cream. I have yet to find a pandan chiffon cake recipe that suits my small chiffon pan. Most recipes are meant for 20cm pans or bigger :(
OOO thanks for telling me. no wonder i cant find it.. why do they store it in the fridge??
i bought too big a pan that i have to x 1.5 of the usual recipe for my chiffon cake. im looking for a smaller one so i can avoid having to x 1.5 for each and every item. makes my baking so troublesome ;S
Post a Comment