Topic: Pandan Cake


laura    -- 12-28-2002 @ 9:21 PM
  Chef Clarence,

Do you know how to make a pandan flavored sponge cake?

Laura



chefclarence    -- 12-29-2002 @ 12:36 PM
  TextText
Hello Laura
Yes, I do have recipes for pandan sponge cake and pandan chiffon cake. However, I need to know if you
have access to fresh pandan leaves or pandan extract
(usually available at Vietnamese and Thai market). Since I live in Vancouver, Canada those items are easy
to come by. The easiest way to make a pandan cake is simply add 1/4 tsp. pandan extract to your basic sponge
cake batter using 4 eggs. For more authenic Malaysian
taste, I would make a pandan chiffon cake with coconut
milk. Please state which one you're interested in and
I'm glad to share the recipes.
Happy baking,
Chef Clarence from Canada

Buon Appetito


diana    -- 12-30-2002 @ 8:56 AM
  Hi Laura and Chef Clarence,

This is Diana from Diana's Desserts website.

I also have 2 or 3 recipes for Pandan Cake. One is for a Pandan Chiffon Cake, one is for a Pandan Layer Cake, and I also have a recipe for a Pandan Cake that has a syrup and sesame topping.

Please let me know if either of you are interested. I may post one or more of these recipes on my website under my International Desserts and Treats Recipes category, but I will wait to see what you two decide on.

Sincerely, Diana
Diana's Desserts


diana    -- 01-03-2003 @ 9:53 PM
  Hi Laura,

This is Diana from Diana's Desserts website. I have posted 2 recipes for Pandan Cake in My Recipe Book on this site, under the Internationl Desserts Category.

Happy Baking!!

Diana, Diana's Desserts


laura    -- 01-05-2003 @ 2:31 AM
  Chef Clarence,

I do have access to pandan leaves or pandan extract, and I've tried to make cakes with them but they don't have that certain aroma that I'm looking for. Maybe I'm not using a good pandan extract but that's all I can find. I would like to try the Malaysian recipe that you've mentioned. Thank you.



laura    -- 01-05-2003 @ 2:32 AM
  Thank you, Diana, I will try them.



This message was edited by laura on 1-5-03 @ 2:32 AM


PC    -- 01-05-2003 @ 11:51 PM
  Hi Chef Clarence,

Can you tell me where can i buy fresh pandan leaves?
(name  or address of the market since i live in Vancouver)

Thank You!!

PC


chefclarence    -- 01-06-2003 @ 7:46 PM
  Hi PC
This is Chef Clarence. Since there is a large Vietnamese community in Vancouver, Canada, most ingredients for Thai, Indonesian, Malaysian and East
Indian cooking can be easily located. There are about
20 Vietnamese stores and supermarkets along Kingsway,
most of them carry fresh pandan leaves, lemon grass,
frozen coconut milk etc. for parparing exotic SE Asian
baking goodies; and they are quite inexpensive, say
$3.00US a pound of fresh pandan leaves.
Happy baking
Chef Clarence


Buon Appetito


PC    -- 01-07-2003 @ 11:48 PM
  Thank You very much Chef Clarence!!!!!

PC


yvonne_brandt    -- 01-23-2003 @ 5:15 AM
  Hi Diana

there were several unsuccessful attempts at making the pandan cake.  I've tried all kinds of recipes for Pandan Cake but they always turned out very hard and flat.  There was even once when I nearly set the oven on fire!!  Playful

I just came across your site today and would like to try your recipe. However, I don't know what is cream of tartar.  I am currently living in Denmark and I've even searched in the german supermarkets in Germany and no one knows what is Cream of Tartar here.  Not even the Vietnamese shops here know what is that. Are there any more simple form for this ingredient? Please help as I really miss the cake very miss since I am a Singaporean myself.

thank you.


diana    -- 01-23-2003 @ 1:44 PM
  Hi Yvonne,

Welcome to Diana's Desserts website and to the Discussion Forum.

Actually, I used to live in Denmark for a couple of years, so I know the problem of not being able to get cream of tartar there. You might try the American store or the British store. I think both stores are near the walking street in Copenhagen.

You really do need Cream of Tartar for the Pandan Cake recipe, or when you need to stabilize egg whites. There really isn't a real good substitution for cream of tartar, but you might want to try this as a possible substitution:

Cream of Tartar Substitution:
3 teaspoons of lemon juice, or 3 teaspoons of white vinegar equals 1 teaspoon of cream of tartar.

I think using the lemon juice is better than using the vinegar, as the vinegar leaves an unfavorable flavor to the egg white mixture when used in baking sweets.

Also, here is the definition of Cream of Tartar:

Cream of Tartar:
A fine white powder derived from a crystalline acid deposited on the inside of wine barrels. Cream of tartar is added to candy and frosting mixtures for a creamier consistency, and to egg whites before beating to improve stability and volume. It's also used as the acid ingredient in some baking powders.  

Source: THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Please let me know how the Pandan Cake turns out.

Sincerely, Diana
Diana's Desserts



diana    -- 01-26-2003 @ 1:00 PM
  Hi Yvonne,

I just chatted with a friend in Denmark, and he says you can get Cream of Tartar under the name Vinsten-Pulver at the Apotek or at a Health Food Store (helse store) in Denmark.

Remember to ask them for Vinsten-Pulver.

Hope this helps. Please let me know if you find it there, okay.

Sincerely, Diana
Diana's Desserts


JULIALIM    -- 02-18-2003 @ 6:27 AM
  Hi Diana,
At last, the 15 days of Chinese New Year over.  We have 3 days holidays but we were busy in dining with friends and celebrate the season throughout.  

I have tried Diana's recipe Pandan Chiffon Cake.  8 eggs for 9 inch tube pan is too much.  5-6 eggs just nice (must reduce other ingredients to proportion with eggs).  I have tried 8 eggs on 9 inch pan, my cake reach the very top of the pan. Difficult to invert the pan to cool.  I have added coconut milk and fresh pandan leave juice, wooooo....FANTASTIC !!

Maybe, Yvonne wants to try the way I did it.  
I beat the egg white with half the recipe sugar and cream of tartar, till peak.
Beat egg yolk with balance sugar, pandan extract (I used 8 pandan leaves cut to smaller piece, add ~50ml [3table spoons] water, put to blender to blend & squeeze juice.) Add 100ml[half cup] coconut milk (can use water to replace if don't refer).  Beat at high speed till double the volume.
Mix egg white and egg yolk mixture with spatula.
Fold in flour and then oil.  You can use hand but must mix lightly.  Bake as per instruction.  When done, must OVERTURN THE TUBE PAN TO COOL CAKE.  The overturn is to avoid the cake crush on itself, and become flatten.

Any comment? I am learning to bake via your web, just drop in your words.

Regards, Julia

Julia Lim


Dolphin    -- 02-19-2003 @ 2:14 AM
  Hi JULIALIM,

I would like to give the pandan cake recipe a try. Can I check with you, is your cake the very spongy type? I've tried to make pandan cake once, the cake is not spongy after the cake cools down.

Thanks Smile


JULIALIM    -- 02-19-2003 @ 8:45 PM
  Hi Dolphin,
Yes, it is spongy even after cool. I think Chiffon cake really depend on the whipping of egg white.  Must be PEAK.  2nd, must overturn cake for complete cool. Diana's recipe, GREAT! Very details.  I read many pandan cake recipe, just brief explanation. Since you are in Singapore (just like me), get hold of the pandan leave and blend the juice. You will never regret the extra work.  I make one yesterday nite, and all gone into our stomach by the next morning.  My kids cannot resist the pandan fragant.  Enjoy it.  

Thank you to Diana for her recipe. I luv you.

p.s.  Oh!  remember to SAW yr cake and not CUT the cake.

Regards,  Julia  

Julia Lim


Dolphin    -- 02-19-2003 @ 9:44 PM
  Hi Julia,

Thanks for the reply. I will definitely try out one of these days. Will let you know then.

As you've mentioned that the first time you have used 8 eggs which are too much. I noticed that in the recipe, 1 egg white is needed on top of the 8 eggs separated. If I use 5 eggs, does that mean that I've to use an additional egg to get the egg white?

Thank you
Dolphin


JULIALIM    -- 02-26-2003 @ 5:46 AM
  Yes, I did use the additional egg white plus 5 whole eggs.

Good luck,  Julia

Julia Lim


Dolphin    -- 03-02-2003 @ 9:58 PM
  Hi Julia,

I did the pandan chiffon cake yesterday. The cake is soft and spongy this time, however a bit wet inside. Is it because I did not bake long enough?

Even though it's not perfect, I'm happy with the result. Thanks so much.

Just a note, I used 5 eggs and an additional egg white. I'm using a 8-inch tube pan. Still the mixture is too much to hold in the 8-inch tube pan. In the end, I baked 2 instead.




JULIALIM    -- 03-03-2003 @ 10:18 PM
  Mmnnn....Not so sure why wet.  I had this problem once and afterwhich, NO.  Diana or someone can help?  My 5 whole egg plus 1 egg white landed nicely in my 8" tube pan.

Regards,  Julia

Julia Lim


Dolphin    -- 03-04-2003 @ 7:50 PM
  Hi Julia,

just want to check if my step is correct, do you transfer the egg white from the electric mixer bowl to another bowl, wash the electric mixer bowl, then beat egg yolk using the same electric mixer bowl?

thanks.


jcheng    -- 04-29-2003 @ 10:36 AM
  Chef Clarence / Diana,

Thank you for your pandan sponge cake recipe in your International category.

Would you happen to have the recipe for the green pandan gelatin/custard/agar-agar layer that goes in between the pandan sponge cake, as shown in your picture?

Thank you.


diana    -- 05-02-2003 @ 6:02 AM
  Hi jcheng,

Here is a recipe for Pandan Custard that can be used for filling and frosting a Pandan Layer Cake. This recipe was submitted by Choo Tech Poh from Malaysia, a guest to Diana's Desserts Website:

Pandan Custard for Filling and Frosting Pandan Layer Cake:

Makes enough for 2 layers of cake filling and frosting a 9-inch cake

1 kg (2.2 pounds) coconut milk (made from 2 coconuts and pandan leaf water)
70g brown sugar
1/2 tsp. salt
1 egg (lightly beaten)
100g Hoen Kwe flour* (see note below)
2 tsp. agar-agar powder

Stir and cook all the above ingredients over medium heat in a heavy-bottom saucepan till it thickens. Cool slightly (approximately 15 minutes) before spreading on cake.

Makes enough for 2 layers of cake filling and frosting a 9-inch cake.

*Note: Hoen Kwe flour is a pre-mixed pudding flour from Indonesia.

Tip from Diana's Desserts:
A small amount of Green food coloring may be added to mixture, if desired, and granulated sugar may be substituted for the brown sugar in this recipe.

Variations:
1. Use as frosting and filling.
2. Use as frosting and filling, then sprinkle all over the cake with (green, optional) dessicated coconut.
3. Use as filling. You may slice the cake into more layers. And frost with whipped cream.

This recipe can be found on this website in the Guest Recipe Book, under the International Desserts and Treats category.

I hope this helps you out.

Sincerely, Diana



jcheng    -- 05-02-2003 @ 9:35 AM
  Hi Diana and Choo Teck Poh,

Thank you very very much for your posting.  This is exactly what I was looking for.

I do have a second favor to ask for - I have had trouble trying to obtain ovalette for the Pandan Sponge Cake recipe as stated in the International section.  

Does anyone out there have a Pandan Sponge Cake (not the pandan chiffon cake) recipe that does not require ovalette?

Thank you.


juan    -- 05-05-2003 @ 1:43 PM
  Hi Diana and all,

i tried the Pandan Chiffon cake receipe twice and they all turn out to be flat and not spongy. What do you think has gone wrong?

Would like to consult you on a few areas:
1/ As instructed, I poured the mixture into an ungreased pan but the cake stick to the pan. Why? Should i greased it?

2/ What do you mean by folding the flour in?

3/ I baked the cake at 190degree celsius for 45 min but the cake turned out to be a bit burnt at the crust and a bit wet on the inside. Any idea what have gone wrong?

Appreciate anyone who can offer some useful advice on the above.

Thanks.

rgds.
Juan


diana    -- 05-05-2003 @ 3:13 PM
  Hi Juan,

I'm sorry that your 2 attemps at making the Pandan cake didn't turn out well.

Here are some tips:

You asked about "folding":

Folding:

Fold or Folding:  
A method of gently mixing ingredients. It is used for delicate or whipped ingredients that cannot withstand stirring or beating such as beaten egg whites or whipped cream without deflating the lighter mixture.

How To Fold:
Use a rubber spatula, spoon, or even your hand to cut down through the mixture, move across the bottom of the bowl, and come back up, folding some of the mixture from the bottom over close to the surface. Turn the bowl often so the ingredients are evenly distributed. Work quickly but lightly, taking care not to deflate the lighter mixture and therefore decrease volume of final product.

Did you seperate the egg yolks from the egg whites? This is absolutely a "must" when making a chiffon cake.

Did you add the Cream of Tartar to the beaten egg whites? You can purchase cream of tartar in pharmacies in Germany. I know this, as a friend of mine used to live there, and that's where they sell it. I don't know what it's called, but you can explain to a chemist or pharmacist that it is the remnants of grapes from winemaking.

Did you bake your cake in a dark or non-stick baking pan? If so, when baking in dark colored pans, you should bake your cakes on a lower temperature such as 180 degrees Celcius instead of 190 C. Also, shorten the baking time if using a dark pan or non-stick pan. Shorten time by approximately 7-10 minutes.

If you don't have an oven thermometer, get one. It's so important to have to check the accuracy of your oven. Your oven may be off, too high or too low.

Did you sift the flour 3 times? Also, very important to do to achieve a fine crumb texture for your chiffon cake.

Please email me when you make the Pandan cake again.
Please try these tips and ideas to help you achieve a better cake and one that doesn't burn. By the way, you can always line your cake pan with parchment paper to prevent if from possibly sticking to the pan.

Juan, where are you from and what brought you to Germany if I may ask?

Sincerely, Diana
Diana's Desserts
Email Address: diana@dianasdesserts.com




joannelsl    -- 05-19-2003 @ 2:19 AM
  Hello everybody,
   I am Jo from Malayisa. Glad to find this site of Chef Diana. Glad to see that everybody is so active discussing Pandan Chiffon Cake. I tried on Pandan Kaya Layer Cake before and have written down on my own website. Would like to share with everyone who likes this cake. This is one of the faviourite cakes of Malaysians. I hope everybody will like it.
    My website: http://jodelibakery.netfirms.com/  and then go to Pandan Kaya Layer Cake in the table of updates.
    Diana, are visitors allowed to introduce other website in this Forum?
     Thank you.


diana    -- 05-19-2003 @ 7:06 AM
  Hi Jo,

This is Diana from this website. Of course it is fine to introduce your website. It is a pleasure to have you share your own site.

May I ask you a question? Do you have a recipe for Pandan Waffles. I have had a couple of requests for it, but I don't have a recipe.

By the way, your Pandan Layer Cake on  your website looks delicious.

Thank you for your input in this Discussion Forum.

Sincerely, Diana
Diana's Desserts
Email: diana@dianasdesserts.com


ummiyabbyy    -- 05-29-2003 @ 1:35 AM
  Hi Im Ummi from Singapore.  I just tried baking the Pandan Cake yesterday.  It tasted like a pandan cake but it doesnt look like one... Confused while in the oven it looked so fine and and it raised high.  After half and hour it appears to be sinking and when i left it to cool, it shrank.  What are the possible reasons??  I suspect i broke the air bubbles while folding in??  Can it be??

Cheers


joannelsl    -- 05-30-2003 @ 9:32 AM
  Hi Ummi,
   This is Jo. Did your pandan cake shrank after you have taken it out from oven, or it shrank in the oven some time after you started baking?
    One of the common reasons is too much folding of egg whites. You might have broken the important air bubbles which should be strong enough to hold the cake while the cake was rising.
    Also, the middle part of your cake might be uncooked if your cake sank after you have taken it out form the oven. Appreciate it if you could let me know when it started sinking. Did you find uncooked parts in your cake?
    Also avoid opening the door of your oven while the cake has still not set yet. I did encounter sinking of my chiffon cake when I did so.

Jo


ummiyabbyy    -- 06-01-2003 @ 10:11 PM
  Hi Jo,
You are right the cake shrunk while its in the oven. Frown
The cake appears wet but i think its cook.

Im gonna try to do it today.  Hopefully its successful. Playful

Cheers


joannelsl    -- 06-01-2003 @ 10:48 PM
  Hi Ummi,
    The chiffon cake should not be wet. It should be spongy and not soggy. Uncooked part often occurs in the middle of the cake.
    Hope you will be successful this time.


Jo


ummiyabbyy    -- 06-01-2003 @ 11:38 PM
  Thanks Jo, i will try it out and inform you of the outcome.

Cheers


Dolphin    -- 06-03-2003 @ 9:19 PM
  Hi joannelsl,
I've posted a question to Julia earlier but no reply from her. Can you help me please?
I would like to check if my step is correct. I'm using an electric mixer. After beating the egg white, I transfer the egg white from the mixer bowl to another bowl, wash the electric mixer bowl, then beat egg yolk. Thereafter I do the folding process. Is the steps same as yrs? My concern is actually whether I need to wash the mixer bowl, dry it and do the egg yolk beating.


joannelsl    -- 06-03-2003 @ 9:47 PM
  Hi Dolphin,
   Thank you for the question.
   Dolphin, I am afraid you have done the other way round. When making chiffon cake, you are supposed to beat the egg yolks batter first before whipping the egg whites. The reason being, air bubbles whipped into the egg whites are very important in creating the spongy texture in the cake. Unfortunately, the air bubbles will be depleted if you leave the egg whites too long before going into the oven.
   I always whisk my egg yolk batter in a mixing bowl with a hand whisk, and then use another clean (non greasy at all) and dry mixing bowl to whip the egg whites until stiif peaks form. Then, add about 1/3 of the egg whites into the egg yolks, fold gently to incorporate well, and then pour this yolk-white mixture into the remaining 2/3 egg whites. Fold well.
    You can opt to pour all egg whites into the egg yolks at one time but I always like to pour 1/3 of the egg whites first as this will make the folding easier and will prevent myself from over-folding the batter, which may result in the breaking the air bubbles.
    Since you are using two whisks and two mixing bowls, this saves you from cleaning the mixing bowl before using it to whip the egg whites. This will save the preparation time.
    I hope this helps. Happy baking!

Sincerely, Jo


Dolphin    -- 06-04-2003 @ 10:33 PM
  Hi Jo,

Thank you so much for the reply.

Actually I've only 1 mixer bowl. The other bowl I'm using is just a normal bowl. Yes, I will try your method the next time.

I've also visited your website. Have already signed your guestbook. Smile


joannelsl    -- 06-04-2003 @ 10:45 PM
  Hi Dolphin,
   Thank you for leaving message in my Guestbook. Do go there often. I was having problem accessing my own Discussion Forum. Did you encounter this problem?
    Hope you will have a successful chiffon cake soon.

Jo


Dolphin    -- 06-09-2003 @ 3:05 AM
  Hi Jo,

I've problem accessing your Discussion forum I and an error msg saying I'm not authorised to access for Discussion forum II.


joannelsl    -- 06-09-2003 @ 3:47 AM
  Dolphin,
   You should be able to access Discussion Forum II. Try again and if you still could not access it, could you please let me know. I have to do something about it then, cos I could access it. Thank you.


Jo


zenyrizzataraka    -- 06-11-2003 @ 9:29 PM
  Dear Diana,Chef Clarence, Joanels and all!
I tried your pandan cake recipe last night and it turned out alright, very delicious, but the thing is that the outside of the cake is not as smooth as showwn in your photo. Crumbs all over the cake which makes the cake look unneat. What do you think went wrong ? I left the cake inverted on a bottle neck the whole night..prob 12 hours, but still the outcome is as mentioned. Any tips?
Thank you.

Zeny

Zeny Sta Teresa
Sales & Export Section
Intraca Tarakan


joannelsl    -- 06-11-2003 @ 11:55 PM
  Hi Zeny,
   Did you take a photo of the cake? I could not imagine how it looks like. Did you mean that the thin and smooth skin chiffon cake is suppose to have is now crumbly?


Jo
http://jodelibakery.netfirms.com/


zenyrizzataraka    -- 06-12-2003 @ 7:41 PM
  Dear Jo,
Thanks for your prompt reply. Unfortunately I did take a shot of the cake 'coz i think its not worth showing off! What I mean is that the outer thin skin round the whole cake is nor even because some were stuck on the pan thus giving me uneven color. The smooth parts were daker brown while the skinned ones got lighter (yellowish color). I hope you get what I mean.  Still waiting for solutions from you experts guys!

Thank you.
Zeny

Zeny Sta Teresa
Sales & Export Section
Intraca Tarakan


joannelsl    -- 06-12-2003 @ 10:12 PM
  Hi Zeny,
    How was the texture of the chiffon cake like? Was it spongy enough? Did you hurt the sides of the cake while trying to remove the cake from the cake tin?
    I have not encountered this problem before. Maybe Diana or Chef Clarence are able to help here. Wink


diana    -- 07-06-2003 @ 2:41 PM
  Hi to all who are interested in the Pandan Chiffon Cake Recipe:

I have re-written and revised the recipe for Pandan Chiffon Cake on my website. A new photo (one I took myself of the cake that I made today) is with the recipe.

To address your question Zeny (and I am so sorry it took so long) about the texture of the outside of the cake, mine was also crumbly abit. The photo of the Pandan Chiffon Cake on my website that was previously with the recipe is not one that I took myself (it was from a professional baker), and as you said it looked very smooth. Now there is a new photo (I took this photo myself today after I made the cake).

I think it would be a good idea to line your cake pan with parchment paper, at least the bottom. I don't know what the answer is to getting the cake to look so smooth on the outside, maybe Jo has an idea.

I have also changed the temperature to bake the cake at from 375 degrees F (190 C) to 350 degrees F (180 C). This is probably why your cake was a little burnt outside. Baking the cake at 350 F (180 C) or even 325 F (160 C), will work better, I'm quite sure.

Look for the revised Pandan Chiffon Cake recipe on my website today, Sunday July 6, 2003. I hope you enjoy it! If you have any comments, please let me know.

Sincerely, Diana
Diana's Desserts
Email Address: diana@dianasdesserts.com





This message was edited by diana on 7-6-03 @ 5:04 PM


joannelsl    -- 07-15-2003 @ 1:55 AM
  Zeny and all,

I tried making citrus chiffon cake last night. I never noticed the sides and bottom of my previous chiffon cakes were actually crumbly. The one I made last night was a bit crumbly but it looked better some time after de-moulidng.

Regards,
Jo
http://jodelibakery.netfirms.com/


zenyrizzataraka    -- 07-18-2003 @ 8:23 PM
  Dear Diana & Jo,

Thank you for sharing your revised recipe of the Pandan Chiffon cake. Would certainly try it tonight, fortunately I have ovalete on stock. Hope mune will turn out as nice as yours.
To Jo: Wish you would also share your citrus chiffon recipe.

Sincerely,

Zeny

Zeny Sta Teresa
Sales & Export Section
Intraca Tarakan


joannelsl    -- 07-18-2003 @ 8:30 PM
  Zeny,

Please go to my website for the recipe. You are able to find the link to this recipe at my "Updates" table at the index page.

Happy trying and have a nice weekend! Smile

Regards,
Jo
http://jodelibakery.netfirms.com/


joannez    -- 03-29-2009 @ 5:49 PM
  Hi Chef Diana,

Would you be able to convert the 1 kg of coconut milk that you list for the Pandan Kaya cake filling to ml?  How many fl ozs. or ml would that be?  

I also want to say thank you so much for posting this receipe!  I am from Singapore and now live in Colorado, US and miss this cake SO much!

Sincerely,
Jzhang

Hi Jzhang,

Which Pandan Cake recipe are you speaking about on my website? I have a few, so if you can let me know the exact recipe name that would help me out quite a bit.

Thank you.

This message was edited by diana on 3-30-09 @ 11:09 AM


diana    -- 03-30-2009 @ 11:11 AM
  Hi Jzhang,

Please reply and let me know the exact name of the pandan cake recipe on my website.

Thanks so much.

Sincerely, Diana
Diana's Desserts


joannez    -- 03-30-2009 @ 8:04 PM
  Hi Chef Diana,

It's the following recipe:
Pandan Custard for Filling and Frosting Pandan Layer Cake:

Makes enough for 2 layers of cake filling and frosting a 9-inch cake

1 kg (2.2 pounds) coconut milk (made from 2 coconuts and pandan leaf water)
70g brown sugar
1/2 tsp. salt
1 egg (lightly beaten)
100g Hoen Kwe flour* (see note below)
2 tsp. agar-agar powder

Stir and cook all the above ingredients over medium heat in a heavy-bottom saucepan till it thickens. Cool slightly (approximately 15 minutes) before spreading on cake.

Makes enough for 2 layers of cake filling and frosting a 9-inch cake.

How many ml or fl ozs. is 1kg of coconut milk?

Thanks again
jszhang


diana    -- 03-31-2009 @ 11:18 AM
  Hi Jszhang,

1 kilo is approximately 36 ounces or 1065. ml's. Since kilo's and ounces are a weight measurement and ml's are a liquid volume measurement, it's really kind of hard to convert kilo's to ml's, but this is the best I can come up with for you. Good luck!

Sincerely, Diana
Diana's Desserts


balqishouse    -- 04-01-2009 @ 2:24 AM
  Hello... I am following this forum lately and found that the Pandan Cake has been tried by same bakers here...I am so glad to know that..for those who are having problem to get the pandan essence or pandan extract, you may contact me via email since i am studying in Malaysia...here..there are lots of pandan extract from high quality to medium quality..do email me at balqishouse@gmail.com...thank you

Murni Balqis Hashim


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