Pandan Chiffon Cake

Before I start, may I please request for one of my readers to please send me some more of pandan paste (as in the slide show below) or the canned pandan extract (that I used in buco pandan salad)? I would gladly pay for them (just could not find them here). My previous supply was sent by a co-blogger, stel of babyrambutan.net, and my present pandan and buco-pandan extracts were sent to me by Deb from California. Thanks to them, but I do not feel like requesting from them again. Dyahe....

The pandan chiffon cake recipe I have below is courtesy of my online friend Helen in Australia. I made it for the first time last Friday to bring to my friend Fe's birthday celebration last Saturday.

Helen cuts the sugar and coconut milk in half per her preference. I used the exact amounts stated in the procedure and still found the cake a bit less sweet than I had anticipated, although the sweet frosting made up for it. Fe, however, is like Helen in that she always cuts her sugars in half whenever she makes cakes, rolls, or kakanin. It is a matter of preference, so feel free to experiment with yours.

The pandan butter-coco-cream frosting was something I made up basing on some online recipes I found.

(The chocolate writing on the frosting was melted semi-sweet morsels that I piped out to write onto a parchment paper then cooled. Too bad it broke when I was trying to stand it up on the cake, so we just laid it down.)

Just this afternoon, Fe called me to ask whether I had posted the recipe yet, because she only had a slice of our leftover (We had two cakes, a white cake from my friend Ana, and this one, so Fe ended up with leftover of both. She had half of pandan cake left that Saturday). Then her son had finished the rest of the leftover, so now she wants to bake one.

Thanks, Helen, for this delightful pandan chiffon cake recipe!

Ingredients:
-Batter-
2 cups cake flour
1 tbsp baking powder
1 cup sugar or to taste
1/3 cup oil
6 egg yolks
1 cup coconut milk
1 tsp pandan extract (I used paste)

-Meringue-
6 egg whites
1 tsp lemon (or vinegar)
1/2 cup sugar

-Pandan Butter-Coco-Cream Frosting-
1/2 cup (1 stick) butter
1/2 cup coconut milk
1 tsp buco pandan extract (McCormick)
2-4 cups confectioner's sugar (depends on how sweet you want it)

Instructions:
Sift dry ingredients together (up to 3 times, ideally). Mix well.
Make a well at the center then add oil, yolks, coconut milk and pandan paste. Mix well.
Beat egg whites with vinegar until soft peak forms. Add sugar slowly while beating, beat until stiff but still glossy (do not overbeat).
Add a little of the meringue to batter mixture and blend well, before slowly folding in the rest of the batter into the beaten whites.
Pour into an UNGREASED bundt pan or angel food cake pan (no grease apparently helps keep the volume fluffed up by helping the cake cling onto the walls).
Bake at 350 deg F for 45-50 minutes.
After baking, invert onto a wire rack WITHOUT REMOVING THE PAN. Let the cake COOL COMPLETELY before easing it out of the pan. You may use spatula to let the cake loose. (Again, these apparently help keep the chiffon cottony fluffy.)

Note: The emphasis I made in the procedures were tips I read about AFTER I made the cake. My chiffon cake was quite dense but still of satiny texture, and maybe I should have read more on those tips to maximize its volume and make it lighter.

For the icing, heat up the coconut milk on medium, stirring constantly until creamy. Let cool.

Cream the softened butter with 2 cups confectioner's sugar and pandan flavor, and add the coconut milk gradually. Taste if you like the sweetness already. If not, add some more sugar to taste. If it becomes to thick, you can thin to your desired spreading consistency by adding a little (about 1 tbsp increments) of regular milk or cream (if you have run out of heated coconut milk).

Let cake cool completely before spreading the pandan icing/frosting.

KNB: Tropical Plants - Pandan, Banana, Bamboo

I have been wanting to be able to find a place to get pandan, because McCormick pandan flavoring and the canned extract could not really compare to freshly boiled young pandan leaves. I searched the internet until I came upon a forum that led me to ebay. I got pandan from Thailand! I also got some banana plants, not knowing which ones will give me familiar flavors that come closer to those in the Philippines, but I do want to have nice big leaves. I got a hardy bamboo from a different US-based vendor hoping it will be hardy enough to survive our winter here (quite expensive!), and hopefully in about 2-3 years I will be able to harvest shoots and cook them (part of controlling growth in case it gets too invasive). And though it is not real food, I got jasmine as food for my soul. I have been brave to get these tropical plants (except for bamboo, which I am kinda doing a trial-and-error thing with) because my husband has started working on our sunroom (he just finished the decking for our newly installed pool). Last night, after receiving 3 pandan plants in great condition from as far as Thailand, I got excited to order some more tropicals (Ylang-ylang, malunggay, guava, kalamansi plant because mine is not flowering/fruiting, and have placed a bid on sampaguita). I am crossing my fingers that these will all thrive even during winter, and I will try my best to learn how to prune so the trees won't grow taller than 11 feet.

Hopefully, I will have my tropical paradise in the winter.

Buco Pandan Salad

Another longed-for Filipino dessert...

I got ideas from oggi (but I don't have pandan leaves nor gulaman bars). I was adamant I would NOT ever use Jell-O for this classic Filipino dessert. For one thing, I never liked Jell-O gelatin. The consistency is just not the same. Too jiggly and soft for me. And they gel longer too. Plus, they come from animal sources (the collagen), while agar-agar is from a seaweed.

Anna, Celia and I wolfed our serving down hungrily. My kids looked freaked out by its color, but loved its taste.

WARNING: Eat sparingly. Loaded with cream cheese and heavy cream (kaya nga yummy!).

Ingredients and Instructions:

For the gelatin:
juice from 3 buco (young coconuts)
1 can (14 oz) pandan leaves extract (Maesri brand; sent to me by Deb -- Thanks!)
water (enough to reach 4 cups when combined with buco juice and pandan extract)
1 (20 ml) buco pandan flavor (McCormick)
4-6 tsp of agar-agar (available at amazon.com; I bought mine, an expensive brand, from Spice of Life here but seeing amazon's, I should have just ordered from them.)
1/2 cup sugar

Note: The suggested ratio of agar-agar to liquid on the back of the label was 1 tbsp agar-agar to 1 cup of liquid. I read from burntlumpia's post that he found 1 tsp in 1 cup gives the right consistency, and that 1 tbsp results in too firm a gelatin.

Let agar-agar stand in the mixture of liquids liquids for 15 minutes then start boiling together until agar-agar is dissolved completely. Try cooling a small amount in the fridge for about 3 minutes and check if you like the consistency. If not, add a little more and reheat until the agar-agar dissolves. Add sugar when agar-agar is completely melted (not sure if it would get in the way of dissolving the agar-agar so I added it last). Place in 13x9 glass pan; cover and chill until solid. Cut into cubes. Mix in the rest of the ingredients.

Shredded young coconut meat (I had very little from the 3 buco because only one of them had meat that was not mala-uhog, so I opened 2 cans of canned young coconuts pre-cut in triangles. I discarded the "buco" juice from those cans as they tasted like very diluted. The coconut meat that came from these cans were not too pleasing when eaten plain, but mixed as buco salad, they are ok. The frozen shredded are too mature for buco salad use. The freshly shredded ones are still the best.)

1 can kaong (palm seeds in heavy syrup); drained (optional; I added because I had it in my pantry, and goes well with coconut)

Creamy Sauce
1 (14 oz) can condensed milk
equal amount of heavy cream (use the can of condensed milk to measure)
6 oz cream cheese spread

Beat the cream cheese first until smooth. Add the condensed milk slowly, then the heavy cream. Pour into the gelatin and shredded young coconuts and let chill.

Tapioca Pearls (optional)
Boil 4 cups of water then add 1/2 cup of tapioca pearls. Cook for about 2 minutes, stirring frequently. Turn heat off, cover and let stand 15 minutes or until translucent. Rinse with cold water 3 times. Place in a jar then add cold water to cover and refrigerate. Add these only when serving the buco pandan salad (not sure what the effect is if you mix right away).

Note: I love placing my buco pandan in the freezer for about 30 minutes to an hour to have some ice crystals before serving.