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balqishouse 04-01-2009 @ 2:24 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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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

diana 03-31-2009 @ 11:18 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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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

joannez 03-30-2009 @ 8:04 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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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 03-30-2009 @ 11:11 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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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 03-29-2009 @ 5:49 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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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

joannelsl 07-18-2003 @ 8:30 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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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/

zenyrizzataraka 07-18-2003 @ 8:23 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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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 07-15-2003 @ 1:55 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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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/

diana 07-06-2003 @ 2:41 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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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 06-12-2003 @ 10:12 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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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




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