My colleague from Benin and I arrived late to a lunch seminar. There was nothing left but some tofu wraps.
Him: I get it!
Him: Why Americans try to stay thin by eating “healthy” foods like quinoa and tofu.
Him: Don’t you see? They all taste so horrible that people just eat less.
(From Van Ngoc Nguyen’s)
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
8 egg whites
1/4 tsp salt
1/4 tsp cream of tartar
80 g sugar
To make coconut milk and pandan mixture:
- Use a hand blender to blend fresh pandan leaves with 1/2 cup water.
- Add 400 ml coconut milk and blend again.
- Strain and discard leaves.
- Take 140 ml and set aside.
- Divide the remaining mixture into 3 zip locks. Store in freezer until used.
To make pandan chiffon:
- Preheat oven to 330 F (convection). Cover the upper rack with aluminum foil.
- In a large mixing bowl, use a whisk to beat egg yolks and sugar until light yellow.
- Add canola oil and mix well.
- Add 140 ml coconut milk and pandan mixture.
- Add pandan paste if using.
- Sift cake flour and baking powder into the mixture.
- Combine and set aside.
- Use a handheld mixer to beat egg white.
- Add 1/4 tsp salt.
- Add 1/4 tsp cream of tartar.
- Slowly add sugar.
- Beat until stiff.
- Use a whisk to mix 1/3 egg white into flour mixture.
- Use a spatula to fold another 1/3 egg white into the flour mixture.
- Finally fold the remaining egg white into the flour mixture.
- Pour into a chiffon pan.
- Bake for 1 hour.