1. Preheat oven to 200(fan)/220C. Prepare a non stick muffin tin or disposable aluminium egg tart pans. Drop few drops of oil into the pans. Put these pans into the oven to preheat together.I am submitting this to Malaysian Food Fest Kelantan Month hosted by Gertrude of My Kitchen Snippet
2. Chop palm sugar into small pieces. Put into a saucepan together with water and pandan. Bring to a boil and gently simmer it for 5 minutes, lid on. Let it cool to warm. (I had 150ml in the end)
3. Whisk eggs vigourously and then add in flour+ salt and whisk until no lumps are seen. (no need to be gentle)
4. Strain in coconut milk and palm sugar syrup. Discard the pandan shreds.
- 5. Pour batter into prepared pans. (You may not finish all in one go, just repeat the baking)
6. Bake them for 12 minutes or until the surface is golden brown.
I baked this cake once, twice, thirce and now i lost count BUT everytime i bake this cake i feel HAPPY. Hope this happy thoughts and feeling will spread to YOU ^_^ Happy that the cake rise beautifully and with almost no shrink or crack. Happy that my boys and friends love this cake. I baked this chiffon cupcake again for Bake Along event. I am going to Bake Along with these 3 beautiful ladies again. This is a revisit of this recipe - HERE The previous post of Hokkaidao chiffon cupcake, i used durian cream as filling. Now in this post i used vanilla whipped cream/Chantilly cream as filling. I love to use dairy whipping cream as filling. Just add adequate of icing sugar/castor sugar to the whipping cream and whisked it to light and fluffy. Then mix in any flavor that you like into the cream and piped it into the cake. Saw some nice and fresh bluberries in the supermarket, i quickly grab some for decoration :D Nice and smooth sides. Moist, soft and fl