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jcheng 04-29-2003 @ 10:36 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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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                           Reply to this Discussion   Edit This Message   Delete This Message.
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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                           Reply to this Discussion   Edit This Message   Delete This Message.
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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                           Reply to this Discussion   Edit This Message   Delete This Message.
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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                           Reply to this Discussion   Edit This Message   Delete This Message.
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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                           Reply to this Discussion   Edit This Message   Delete This Message.
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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                           Reply to this Discussion   Edit This Message   Delete This Message.
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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                           Reply to this Discussion   Edit This Message   Delete This Message.
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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                           Reply to this Discussion   Edit This Message   Delete This Message.
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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                           Reply to this Discussion   Edit This Message   Delete This Message.
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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




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