Quick and easy recipe for the delectable pandan napkin cake

Try this and let me know how it goes at  @Luvonaplate 

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Ingredients: For Pandan cake: 2 eggs plus 5 egg yolks 1/2 cup caster sugar ¼ tsp salt 10-20 pandan leaves 1/3 cup plain flour icing sugar, for dusting For coconut custard: 3 eggs 1/2 cup light brown sugar 1/4 cup dark brown sugar 150ml thick coconut milk ¼ tsp fine salt 1 pandan leaf, folded and tied in a knot

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Instructions: For coconut custard: Pandan Leaves must be boiled or bruised to release their flavor—Here we tie in a knot and added to coconut milk. Bring to a simmer. Set aside ====== For pandan extract: Blend the leaves and squeeze into concentrate using cheese cloth. ====== For the coconut custard: Place eggs, salt and brown sugars in a medium mixing bowl and whisk until combined. Gradually add 1/3 of the hot coconut milk to the egg mixture while constantly stirring the yolks. Don't add all the milk or the egg mixture would curdle. Slowly whisk the rest of the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a simmer, whisking constantly, until thickened. 10-20min. Remove the pandan leaf. Scrape the mixture into a bowl, cover with plastic wrap and refrigerate until cold, at least 2 hours

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For the coconut custard: Place eggs, salt and brown sugars in a medium mixing bowl and whisk until combined. Gradually add 1/3 of the hot coconut milk to the egg mixture while constantly stirring the yolks. Don't add all the milk or the egg mixture would curdle. Slowly whisk the rest of the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a simmer, whisking constantly, until thickened. 10-20min. Remove the pandan leaf. Scrape the mixture into a bowl, cover with plastic wrap and refrigerate until cold, at least 2 hours

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For the Pandan napkin cake: Preheat the oven to 170C. Line the bottom of a 12 x 16 inch oven tray with baking paper; Combine the eggs, yolks, sugar and salt in the bowl of a cake mixer. Whisk on high speed for 8-12 minutes or until the sugar has dissolved and the mixture has tripled in volume. Add the pandan extract and beat on medium speed until there are no green streaks visible. Remove bowl from the mixer, sift the flour directly into the batter and fold gently with a spatula to incorporate. Scrape the batter evenly into the baking tray and bake for 10-12 minutes, Cool the oven tray for 10 minutes. Use a knife to edge around the sides to release the cake. With the cake still on the oven tray, sift some icing sugar lightly on top, then cover with a piece of baking paper. Place a large cutting board on top of the baking tray and flip over to release the cake. Carefully peel off the first layer of baking paper, then cut the cake into 12 even squares (4 inches each side)

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