Sing Kee Pandan Cake Recipe

The Perfect Pandan Cake Recipe

It is likely that we have all experimented with new skills and hobbies during lockdown, maybe you have discovered that you are a jigsaw master or a gardening genius. Why not take this time to test your skills in the kitchen with our Sing Kee authentic cake recipe?

Where does Pandan cake come from?

The Pandan chiffon cake originates from Southeast Asia and is a popular baking recipe within indonesian and Maylasian cuisines. Historically, it is said that the cake came around as a result of European influence who brought patisserie skills and baked goods to the southeast.

The local people used their native plant of a Pandan leaf to infuse the cake mixture to create an authentic taste. This fragrant plant is frequently used in indonesian food to add a sweet, natural flavour. It is also said to be a sacred to the Hindu God, Shiva.

How is Pandan used in cooking?

When cooking national dishes it is important to respect the traditional methods of cooking and using original ingredients to get a guaranteed delicious flavour!

Using Pandan essence in your cooking requires a little more technique and attention in order to taste its distinct flavour. An important tip to remember is that the leaves are at their best condition for cooking when they are bruised or pierced with a fork, allowing the aromas to seep through the surface. There are three main reasons for using this plant in the kitchen:

• Preserving and protecting - meat and fish are often wrapped in pandan leaves before to be grilled or steamed. This is done to keep the meat tender and to add floral aromas to its taste.
• To add colouring - known for its naturally bright green colour, this ingredient is used to add vibrance to many dishes.
• Enhance flavour - the delicate fragrance is used in many dishes to compliment commonly used ingredients such as coconut, rice and lemongrass.

How to make Pandan chiffon cake

Ingredients:

100ml coconut milk
2 tbsp water
15 Pandan leaves - bruised or raked
5 eggs - yolks and whites separated into bowls
80g sugar
70ml coconut oil
100g plain flour
½ tsp vinegar
½ tsp salt
1 tsp baking powder
20cm cake tin

Method:

1. Blend the leaves, coconut milk and water together. Sieve the leaves and keep the extract into a separate bowl
2. Take the egg yolks and beat together with the sugar until a smooth mixture is formed
3. Add the oil, the remaining milk and leaves to the bowl. Gently sift in the flour and baking powder
4. Slowly add egg whites and sugar together in another bowl. Continue at a high speed until the mixture appears to be foam like. Then add the vinegar.
5. Turn down the speed to a medium level, then add salt. Do this until a merengue like mixture is formed.
6. Combine the two mixtures and fold together.
7. Pour the mixture into a cake tin and remove any bubbles using a spatula.
8. Bake a 150 degrees celsius for 1 hour. Leave to cool then enjoy!