Pandan Coconut Milk Cotton cake

Jenny Lim

Goh Ngai Leng

Yield: one 14cm diameter round cake

Cake mould: 6" round mould, 7.5cm tall

Ingredients

All ingredients in room temperature

Using 55g eggs

40g coconut/vegetable oil 椰油/植物油

50g top/cake flour 低筋面粉

42g coconut milk, 浓椰浆

12g pandan leaf 香兰叶

3 egg yolks 蛋黄

1 egg 全蛋

⅛ tsp salt 盐

3 egg whites 蛋白

40g fine sugar 细砂糖

Direction

1. Line a 6" round cake pan with a small piece of parchment paper if you are using a fixed base cake pan. This is to facilitate removal of cake from the pan.

You may omit this step if you are using a 6" removal base cake pan.

Place the cake pan in a tray of 1cm-deep hot water.

Steam-bake the batter in a preheated oven set at 170 degree Celsius with only the upper heating coil for 40 minutes at lower rack of the oven.

After 40 minutes, reduce the oven temperature to 150 degree Celsius with both upper and lower heating, for another 20 minutes.

If the cake brown too fast, cover it with an aluminum foil.

Page footer