It was a great day for me as I had a lovely breakfast with my mother, grandma, cousin, uncle and auntie. I seldom have the opportunity to gather with them as all of us live very far from each other and most of the time we are very busy with our daily routine. It was a great morning as we all got to sit down and chat with each other on little things that happened in our life.
I miss the moment spending with my grandma as she was the one who took care of me when I was still a little baby. I know how much she loves me and I really love her too. How I wish I could just pause the time and accompany her for the time being.... she is one of the most wonderful ladies that I have ever seen besides my mother. I remember whenever my family and I reached her house in Bintulu, the first thing she would do was shouting my name "Ting Ting" from the kitchen while she was busy cooking sumptuous dishes for all of us. Her thunderstorm-like voice has made me miss her even more.... I think my mother has inherited a good gene from my grandma because both of them can cook really very well. I am very lucky and glad to have them in my life.
I have decided to make a pandan chiffon cake for my grandma in order to express my gratitude towards her and at the same time, welcoming her to my hometown. I am not really sure if she will like it but I guess she would be truly happy to see this little gift from her granddaughter. Her favourite cake is normal sponge cake but this time I would like to bake another type of cake with different flavour for her. Personally I love chiffon cake very much and from what I know is that many people are fond of pandan flavour as well.
For people who are interested in baking pandan chiffon cake, perhaps you can try out this recipe. The cake is neither too big nor too small and I have reduced about 55g of castor sugar because my grandma does not like food which are too sweet. The cake still carries a little sweetness anyway, but I guess that should be fine.
Pandan Chiffon Cake recipe
Ingredients:
Egg yolk batter
- 6 egg yolks
- 2 tbsp pandan juice
- 150g coconut milk
- 1/4 tsp pandan essence
- few drops of green colourings
- 55g of castor sugar
- 140g of plain flour
Egg white foam
- 6 egg whites
- 1/4 tsp cream of tartar
- 70g of castor sugar
- Combine egg yolks, pandan juice, coconut milk, pandan essence, green colourings, castor sugar in a mixing bowl. Fold in flour until batter forms.
- To make egg white foam, beat egg whites and cream of tartar until mixture turns soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.
- Gently fold beaten egg white in egg yolk batter until well blended.
- Pour batter into ungreased 22cm tube pan. Bake in the preheated oven at 170 degree celsius for 30-40 minutes or until cooked.
- Remove from the oven, INVERT the cake onto table until completely cooled.
A maid from a shop was chopping an old coconut into small pieces. It was then ground by this coconut grinder into desiccated coconut.
Left is the desiccated coconut together with husk while the right one is pure desiccated coconut. According to my mum, they usually use the right one to make kuih-muih (local steamed instead of baked cakes).
Pandan chiffon cake in process! =P
In the oven........ notice the unique cake tin? Chiffon cakes are made in this way! I have no idea why.... but I guess the cakes will not sink using this type of cake tin.
Remember to INVERT it straight after taking out from the oven or else it will sink!
Tadaaaaaaaaaaaaaaaaaa....! Freshly baked pandan chiffon cake! The colour was different from the commercial ones as I did not add in much green colouring!
And......................... this was the ba zheng noodle soup I had in a cafe nearby my cousin's house this morning. I would say that my grandma cooked ba zheng noodle soup tastes so much better than this!
Ok.. I need to rush to drive my mother to the town now.... stay tuned for the next post.. =P
No comments:
Post a Comment