Recently my kids were into this "The Very Hungry Caterpillar" story book and we got one for both to share.
One fine day i came across this bake by Susanne Ng:
Pandan Chiffon Cake (6 cupcakes or 1 17cm chiffon tin)
3 egg yolks
20g sugar
39g vegetable oil
24 ml coconut milk
11 ml pandan juice
2 ml vanilla extract
5 ml pandan paste
60g cake flour
3 egg yolks
20g sugar
39g vegetable oil
24 ml coconut milk
11 ml pandan juice
2 ml vanilla extract
5 ml pandan paste
60g cake flour
A pinch of salt
Meringue:
4 egg whites
45g sugar
1/4 tsp cream of tartar
Method:
1. Prepare fresh pandan juice by blending fresh pandan leaves (15 leaves cut into small pieces, omitting the tips) with 50 ml water. Strain with a sieve and press out all the liquid with a spoon.
2. Preheat oven at 160°C.
3. Beat egg yolks with sugar with whisk till pale yellow before stirring in oil, milk, pandan juice, vanilla extract and pandan paste.
4. Add in sieved flour and salt and whisk till no trace of flour found.
5. Scoop out 20 tsp batter and add 1/2 tsp charcoal powder for dark green batter. Scoop out 10 tsp batter and add red yeast powder/red colouring for red batter. The remaining batter will light green.
*Optional: scoop out 1.5 tsp batter for yellow and purple batter respectively (for eyes and feelers).
6. Meringue: Beat the egg whites with ¼ tsp cream of tartar till stiff peak, mixing in caster sugar in 2 additions.
6. Meringue: Beat the egg whites with ¼ tsp cream of tartar till stiff peak, mixing in caster sugar in 2 additions.
7. Divide the meringue into the various batter in 2 tbsp meringue to 1 tsp batter ratio.
8. Fold in the meringue gently into each batter 1/3 at a time.
9. Scoop the light green batter into 3 bowls, the dark green batter into 2 bowls and the red batter into 1 bowl. Gently tap the bowls on the counter top to release air bubbles and bake at 160°C for 15 min and then 150°C for 15 min.
8. Fold in the meringue gently into each batter 1/3 at a time.
9. Scoop the light green batter into 3 bowls, the dark green batter into 2 bowls and the red batter into 1 bowl. Gently tap the bowls on the counter top to release air bubbles and bake at 160°C for 15 min and then 150°C for 15 min.
10. Spread the remaining batter (dark green, red, yellow and purple) side by side onto a baking sheet on a tray. Bake at 160°C for 15 min.
11. Leave the bowls and tray to cool on a cooling rack and unmould when cool.
11. Leave the bowls and tray to cool on a cooling rack and unmould when cool.
So, i decided to give it a try.
Tada: my way of caterpillar.
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