Posts tagged pandan
Pandan Layer Cake

Coconut Pandan Cake
Oh dear, why pandan? 
Because it's green only found in greenest grass and it tastes like hazelnuts, sort of. It really is delicious.

Years back I made a pandan cake from a box. Today there was a request for the cake. I didn't remember that it was a box. I assumed I had made it before. I might have. Anyway, this time I've captured the recipe. 

The recipe makes a lot of cake
I like to bake cakes in jellyroll pans, mostly because it's quicker and it doesn't require me to split the layers. I can get 4 to 8 layers depending on whatever shape I want the resulting cake to be.This recipe is large enough you could split it between two jelly roll pans and get skinnier layers. Just watch the time in the oven!

This is a Chiffon cake not baked in a Chiffon pan. It has fat for flavor-unlike a regular sponge- and it has separately beaten egg whites which are folded in at the end of mixing for lightness. I use conventional white flour. Some people use cake flour but it's too fussy and I don't use it quickly enough to make it an economical choice. White flour works just fine. 

Isn't that a crazy tall cake? If you want to make it jelly roll style, either half the recipe or make two!




PANDAN LAYER CAKE
6 large eggs, separated
1.5 cups granulated sugar 
2.25 cups white flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon pandan extract
1/2 cup vegetable oil
3/4 cup coconut milk, canned
1/2 teaspoon cream of tartar (optional)

You need three bowls. In one put the egg whites, the 2nd bowl combine the flour, baking powder, and salt, stir thoroughly. In the 3rd bowl combine 1 cup of sugar with  the egg yolks. Beat until light in color. Add the extract, oil and coconut milk. Beat with hand held mixer about 1 minute.

Clean your beaters. Beat the whites until foamy. Add the cream of tartar. Beat until soft peaks form. Add the 1/2 cup of remaining sugar 2 tablespoons at a time. Beat until you have very stiff peaks. 

No white streaks
Add the flour to the yolk mixture. Combine well. Fold in 1/3 the egg whites. Once no streaks are seen add 1/3 again, being gentle. Add the remaining 1/3 and fold until you have a uniform color. Don't over do it. 

Into a 17x13 inch jelly roll pan, which has been sprayed with vegetable spray and lined with parchment, pour the batter. Pop it into a preheated 350 degree oven and bake for 25-30 minutes. 

Run knife around the edges when it comes out of the oven and allow it to cool. If you are making a Jelly Roll style cake, remove the cake from the pan and roll into a clean dishtowel so it can cool in a curved shape. If you don't shape the cake before it cools, it may crack when you go to fill it. 



BOILED FROSTING
This is the frosting you've been looking for. 
.5 cup flour
14 ounces of milk (coconut milk, cow milk, soy milk)
1.5 cup granulated sugar
1.5 cup butter (other solid fat, margarine, shortening)
1 teaspoon vanilla
.25 teaspoon salt

1 cup of sweetened coconut 

In a sauce pan combine the flour and the milk. Whisk well. Cook until thick, stirring well. Cool thoroughly. 

In a mixer beat the sugar and butter until the sugar isn't grainy. Add the flour mixture, vanilla and salt. Whip until fluffy. This recipe can be vegan if you use non-animal milk and fat, like coconut milk and palm oil, or vegan margarine and shortening.

Spread frosting between layers, on sides and top. Press coconut into the surface of the cake. 

There you have it.


Getting Jiggley With It
Egg Day October 2013 has come and gone. 
Super pretty pandan and green tea gelatin


I try to make something new and something tried and true when I have Egg Day. This month was no different.

My tried and true was roasted new potatoes, roasted butternut squash with rosemary and quiche. I made Quiche Lorraine which I hadn't done before because I tend to try to make things vegetarian, but I had not only ham in the house, I also had Swiss cheese. How do you not make Quiche Lorraine when those ingredients are on hand?

My new was Shakshuka a tomato sauce with eggs poached. Mine had feta cheese on the bottom and green olives. It was delicious. My other new was a layered gelatin with green tea and pandan layers. I recently came across perfectly pink gelatin molds for close to nothing at a thrift store. I can't have useless things in my kitchen, so I've started down the road to making modern gelatins.

This was my first layered!

Layers are fussy, but the effect is super stunning. And if you've got other things to do in the house, waiting for layers to set isn't horrible. Just keep busy doing other things until the gelatin sets and you pour the next layer.
The necessary ingredients.

Green Tea and Pandan Layers

2 envelopes plain gelatin
1/2 cup cold water divided

2 cups boiling water, divided
1/2 cup granulated sugar

1 tablespoon green tea powder
7 ounces sweetened condensed milk

1 tablespoon pandan extract/flavoring

In two small bowls put a quarter cup of cold water into each. On to the cold water sprinkle a packet of gelatin. (One per bowl.) Let sit 5 minutes. This is called blooming the gelatin. Even that sounds pretty.

In a large bowl or large measuring cup place 1/2 cup of sugar. When the water boils pour 1 cup of hot water over the sugar. Stir until the sugar dissolves. Into the sugar water, add the pandan extract and one dish of bloomed gelatin. Stir until there are no lumps of gelatin.
The pandan gelatin got foamy at first, but that went away by the time its turn came to be layered.
In a second bowl or large measuring cup place the green tea powder. Into it add 1 cup boiling water, 7 ounces of sweetened condensed milk and bloomed gelatin. Stir until everything is well blended and there are no lumps. I used a hand held blender.

I went with 5 layers, starting with the green tea because there was slightly more volume to it due to the sweetened condensed milk. Pour a bit less than a third of the green tea gelatin into the mold. Let it firm in the refrigerator. Pour half the pandan over it, continue on waiting between layers.

I used a bartender trick and poured my gelatin over the back of a spoon to keep it from pushing through the set layer. Also I kept my waiting gelatin in a warm water bath while my layers set to keep it from getting vicious.

Let the gelatin sit over night.

To remove from the mold, place the mold in warm water for 20 seconds, or until the gelatin looks loose in the mold. Flip out onto a plate and say a silent prayer.

I'm looking forward to many, many more gelatins, boozy ones, fruity ones, and fun sophisticated ones. These aren't your grandmother's (even my mother says e-gad about them) gelatins.