Pandan Coconut Cream Cake Recipe

Your parents have taken care of your food, clothing, housing and transportation since you were a child. Now that you have entered society, what can you do on your own? Especially when it comes to eating, can you solve it by yourself? Maybe you can eat out every day, but this behavior not only wastes money, but also destroys your health. So, at a young age, you should learn to cook for yourself. So, now please follow the editor to learn about the method of making Pandan Coconut Cream Cake.

1. Bake the shredded coconut in the oven at 150 degrees, middle layer, upper and lower heat for 10 minutes, then take out and set aside.

2. Wash and drain pandan leaves, then cut into small pieces.

3. Pour into a food processor with coconut milk and blend.

4. Filter out the juice and set aside.

5. Separate the egg yolk and egg white.

6.20 grams of sugar is put into the egg yolk bowl and stirred with an egg whisk until the mixture is evenly mixed and all the sugar is dissolved.

7. Add salad oil and pandan coconut milk in turn and blend with the egg liquid.

8. Sift the low flour and salt twice and pour into a bowl.

9. Stir evenly into egg yolk paste in ribbon shape.

10. Add a few drops of lemon juice to the egg whites and beat at low speed until coarse bubbles form.

11. Add 60 grams of fine sugar in three times and beat at medium speed.

12. Beat until dry foam is formed, about 90% distributed.

13. Take 1/3 of the egg white and add it to the egg yolk batter and mix well.

14. Pour it back into the egg whites and mix quickly until evenly mixed.

15. Pour the batter into the mold, shake it on the table a few times to remove the bubbles and make the surface smoother.

16. After preheating the oven to 150°, place the baking tray on the second to last layer and bake for 50 minutes.

17. Remove from oven and turn upside down. Let cool a little before removing from the mould.

18. Divide the chiffon cake into three slices.

19. Take out the whipped cream, shake it well and pour it into a water-free and oil-free container. Add pandan coconut milk and sugar and beat at medium speed.

20. Whip until ready for piping, about 80% whipped.

21. Place the cake on a plate, spread a thin layer of cream on it and cover it with a piece of cake.

22. Repeat this process and spread the cream on the surface and surrounding areas.

23. Decorate the cake with shredded coconut.

Follow the introduction above and learn to cook at home. It is not only healthy, but also nutritious and delicious. Have you learned how to make the pandan coconut cream cake that the editor will introduce to you today?