Pandan chiffon


My colleague from Benin and I arrived late to a lunch seminar. There was nothing left but some tofu wraps.

Him: I get it!

Me: ???

Him: Why Americans try to stay thin by eating “healthy” foods like quinoa and tofu.

Me: ????

Him: Don’t you see? They all taste so horrible that people just eat less.

Pandan chiffon

(From Van Ngoc Nguyen’s)

Part A:
6 egg yolks
100 g sugar
150 g canola oil
140 ml coconut milk + pandan leaves (see below)
1/2 tsp pandan paste (optional)
200 g cake flour (sifted)
1 tsp baking powder

Part B:
8 egg whites
1/4 tsp salt
1/4 tsp cream of tartar
80 g sugar

To make coconut milk and pandan mixture:

  1. Use a hand blender to blend fresh pandan leaves with 1/2 cup water.
  2. Add 400 ml coconut milk and blend again.
  3. Strain and discard leaves.
  4. Take 140 ml and set aside.
  5. Divide the remaining mixture into 3 zip locks. Store in freezer until used.

To make pandan chiffon:

  1. Preheat oven to 330 F (convection). Cover the upper rack with aluminum foil.
  2. In a large mixing bowl, use a whisk to beat egg yolks and sugar until light yellow.
  3. Add canola oil and mix well.
  4. Add 140 ml coconut milk and pandan mixture.
  5. Add pandan paste if using.
  6. Sift cake flour and baking powder into the mixture.
  7. Combine and set aside.
  8. Use a handheld mixer to beat egg white.
  9. Add 1/4 tsp salt.
  10. Add 1/4 tsp cream of tartar.
  11. Slowly add sugar.
  12. Beat until stiff.
  13. Use a whisk to mix 1/3 egg white into flour mixture.
  14. Use a spatula to fold another 1/3 egg white into the flour mixture.
  15. Finally fold the remaining egg white into the flour mixture.
  16. Pour into a chiffon pan.
  17. Bake for 1 hour.