Monday, July 14, 2014

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 cake cooked dough tang mian
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...
pandan chiffon cake cooked dough tang mian
... can't wait any longer. We must eat this cake now!
pandan chiffon cake cooked dough tang mian
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.

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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  1. Mum used to buy two types of chiffon cakes, and when I wake up from bed, I can see these two types on the dining table already - orange and pandan.. I used to favour the orange ones, but now, I like the pandan ones, more "hiong" (wangi).. They are so fluffy and soft, I could just crumple the whole thing in my hand, swish swish swish on them and *gulp* put the whole thing into my mouth, haha..

  2. I have seen many bloggers made this cooked dough chiffon and I an wondering if it is really better than the traditional ones. Anyway I've bookmarked it and put it in my to do list. Thanks for sharing this wonderfully fragrant chiffon.

  3. It looks like many are switching to this method. Yeah! Looking forward to cook Gordon Ramsay's food!

  4. Hi Zoe, I baked this chiffon too, posting it this week. I like the taste and no wonder why your son loves it so much. Was telling Phong Hong, I should have added a little drop of green colouring to brighten up this cake.

  5. I love the smell of pandan. cake looks great

  6. I have heard about this method and told myself countless of time to try it out but never got to doing it. Now I might be motivated. BTW, can you check you msg box in FB? thanks.

  7. Hi Zoe! Your Pandan Chiffon Cake is really lovely and I can see that it is soft and moist. This method is interesting and one day I shall try it!

  8. After reading this post, I think I should try the "tang mian" recipe as well...heeheehee

  9. Hi Zoe,i like the fragrant of the pandan too,your cake look so soft,makes me mouth watering very seriously..hahaha

  10. Hi Zoe,
    Tang mian method is new to me, for chiffon cakes! The texture of the cake looks very moist and spongy! I love pandan chiffon cake the best! I have a very old pandan recipe that I have not baked for decades, time to dig it out...!!

  11. I can imagine the fluffiness - this cake looks so huggable, Zoe ^.^

  12. This cake is so beautiful! I hope I will have a chance in life to try it :D wouldn't dare to make it though..

  13. Too bad I don't have confidence to bake chiffon cakes yet.

  14. Zoe, this small pandan chiffon cake is not enough for your family ... I'm sure they've asked for bigger ones ! Yum Yum !Yummy!

  15. 班兰天然的香味总是令人无法抗拒。。。^^

  16. Very nice and soft pandan chiffon cake. Thanks for sharing, Zoe :)

  17. Cooked dough pandan chiffon cake looks quite different from usual chiffon cake.. Damn attractive.

  18. So, cooked flour does make a difference huh, i should give this a try one day.

  19. Hi Zoe, nice cake and Kimmy did this too!
    Ok. I'm going to try this out. But let me do the Hokkaido Chiffon Cake first.

  20. Hi Zoe,
    I just did a tangmian / scalded dough orange cheddar cheese chiffon last Friday, the taste was really very soft and fluffy. Also did a blueberry rice cooker chiffon last weekend and today I baked a checkerboard chiffon cake. I have so many backlogs that I wonder whether I can submit in time, pls wait for me ok, cos I have at least 4 chiffon cakes to submit :)

  21. after reading all the good reviews on this method, i know i will hv to try it one day too:)