Скачать или смотреть Pandan Cake

Today's coconut milk pandan cake is both colorful and easy to prepare. You absolutely must give it a try because it's truly a perfect combination.

The vibrant colors enhance the richness of the coconut flavor, making it even more fragrant.

1. Start by sifting 50 grams of low-gluten flour and 10 grams of pandan powder into a bowl.

2. Add 45 grams of corn oil （Heat it in a microwave on high for 1 minute until the temperature reaches between 70 and 80 degrees Celsius）

Slowly pour the corn oil into the sifted flour and stir until smooth.

3. Then, add 4 egg yolks and a whole egg, stirring until the batter becomes sticky and smooth.

4. Next, add 50 grams of coconut milk and stir again. The batter should be relatively thin. If your cake always cracks when baking, check if the batter is too thick.

5. Simultaneously place the water in the baking sheet and preheat the oven.

6. When the batter is ready, beat 4 egg whites with a little lemon juice until big bubbles appear. Gradually add 50 grams of sugar in three parts until the egg whites form stiff peaks.

7. Fold one-third of the egg white mixture into the batter, mixing gently, then fold in the remaining egg whites until well combined.

8. Pour the batter into a cake pan lined with parchment paper and smooth the surface.

9. Bake in a preheated oven at 140 degrees Celsius for an hour. Allow the cake to cool in the oven for 5 minutes after baking, then remove it from the oven.

Peel off the parchment paper, and let it cool completely. Enjoy this delightful coconut milk cake!


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