Cooked Dough (Tang Mian /烫面 ) Pandan Chiffon Cake 班兰戚风蛋糕

Remember that I said in my most ideal pandan chiffon cake post that pandan chiffon cake is a special cake to me? I adore the fragrance and softness of this cake as it reminds me of my younger days that I had in Singapore...

I often describe to my five year old Australian-born son the way how I grew up in Singapore and traditional food is one of the things that I like to relate the most. I'm glad that that I have influenced my son well enough with my thoughts as he said that he likes pandan chiffon cakes too. *smile*

Although commonly available in Singapore, pandan chiffon cake with real pandan fragrance is extremely rare to find here in Melbourne, Australia. The only way is to bake this special cake at home.

Today, I'm trying out an interesting pandan chiffon cake recipe which uses 烫面 meaning cooked dough in Chinese. The flour in typical 烫面 recipe is slightly cooked in warm butter or oil prior baking as most Chinese food bloggers who tried this baking method believe that the slightly cooked flour has made their cakes even softer... Really?

Pandan Chiffon Cakemade with Tang Mian

First, I have to extract pandan juice with coconut milk.

Here's my real pandan-coconut milk extract.

This is how I made my Tang Mian mixture.

Combine with beaten egg white mixture...

... and bake!

Cooling this small pandan cake...

... can't wait any longer. We must eat this cake now!

Very soft and moist! Delicious!

It is true that this Tang Mian Pandan Chiffon Cake recipe is REALLY GOOD!
And, my son and I are loving every slice of this cake

Here's the recipe that is mostly adapted from Cook.Bake.Love.

Ingredients:
50g butter
45g plain flour plus a pinch of salt, sifted
45g coconut milk
(I used Ayam brand light ones)
5 pandan leaves or 1/2 tsp pandan paste
3 egg yolks
3 egg whites
60g sugar
5-6 drops of natural green colouring (optional)

Using medium-low heat, melt butter in a saucepan. Remove the saucepan from the heat. Add sifted flour plus salt and mix until mixture is well combined and smooth. Return pan to the heat and cook mixture until it slightly bubbles. Turn off the heat and allow mixture to cool completely.

Using a kitchen scissor, cut 5 washed pandan leaves into small pieces. Place them into a blender with 30 ml (2 tbsp) coconut milk and process.

Place blitzed pandan over a cheesecloth or anything similar and squeeze out the pandan juice. If required, top pandan-coconut-milk extract with extra coconut milk to a total volume of 45ml.
and mix until well blended.

Add pandan-coconut milk extract and egg yolks into the cooled flour mixture and stir until combined.

Using an electric mixer at medium speed, beat egg whites for 2-3 mins until foamy. Increase the mixing speed to high. While beating, add tablespoonful of sugar and continue to beat until the egg whites form stiff peak.

Fold in 1/3 of the egg white mixture to egg yolk mixture. Continue to fold in balance egg white mixture until just incorporated. Do not over mix.

At this stage if you think that your cake is not green enough, you can mix in a few drops of green colouring accordingly to the intensity of the colour you like.

Pour batter into un-greased 13-15 cm tube pan and tap the pan on tabletop to release any big air bubbles. Bake in preheated oven at 170°C or 160°C fan forced for about 50 mins until cooked. Invert to cool down completely before unmouding.

Unmould the cake. Cut with serrated knife and serve.

Happy Baking
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