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Sunday, 26 April 2015

Steamed Pandan Kaya Cake 蒸香兰咖椰蛋糕


Steamed spongecake is not only soft and moist, but also uses less energy to bake as compare to oven-bake. The pandan-coconut kaya/pudding surrounding the spongecake give a smooth and aromatic enhancement to the sweet confection.
No artificial coloring and flavour have been added. Only real pandan juice :)


Yield: One 14.5cm round cake
Equipment: 
1) one 14.5 cm round cake pan with removable base
2) Powerful food blender 

Pandan paste 香兰浆
70g water 水
25g pandan leaf 香兰叶

Blend the two ingredients in a powerful food processor or blender for about 30 seconds.

Keep the paste in an air-tight container and store in the fridge till needed.
Need not strain the juice if your pulp is very fine.


Pandan Spongecake 香兰蛋糕
Ingredients:
Room temperature 室温
2 eggs, separated 蛋,蛋黄蛋白分开
70g fine sugar 细砂糖

40g trim coconut milk 低脂椰浆
15g pandan paste 香兰浆
15g condensed milk 炼乳
10g vegetable oil 植物油

75g top flour 低筋面粉
1/4 tsp baking powder 泡打粉

Directions:

1. Line a 15cm cake tin with parchment paper. Set aside.
把一个15cm的蛋糕模铺上不沾粘烘烤纸。

2. Mix flour with baking powder using a hand whisk.
将低筋面粉与泡打粉混均。

3. Mix trim coconut milk, condensed milk, pandan paste and oil in a small bowl.
将低脂椰浆、炼乳、香兰叶浆和椰油倒入一碗中搅拌均匀。待用。

4. Beat egg whites in a clean and grease free mixing bowl at high speed using an electric mixer till frothy. This takes about 1/4 of a minute.
以高速将蛋白打成泡沫状,大约需1/4分钟。


5. Reduce the mixer speed to low and add in the sugar in three lots. When the sugar is well incorporated to the batter, adjust the mixer speed to high, and beat the egg white batter for about 1~ 2 minutes, or till soft peaks formed (when lift up the whisks, the tip of the egg white slightly bent). Beat the egg white for another 1/2 minute at low speed.
将电动打蛋器减速至最低,分三次将糖加入蛋白中。待混均,再以高速打发蛋白至湿性发泡,大约1到2分钟。当举起打蛋器,蛋白的尖角会弯曲。最后以低速打1/2到1分钟,让蛋白更细密。


6. Add in egg yolks, one at a time, to the meringe and mix well.
加入蛋黄,混均才加入另一颗蛋黄。


7. Start to boil a small pot of water for steaming the cake later.
可开始煮热水于一锅中。


9. Sieve in 1/3 of the flour mixture from (2), and mix briefly into the batter using the whisks. 
Do not over mix. It is okay to leave behind streaks of unmixed flour as the subsequent mixing will remove them.
先筛入1/3分量的面粉,并用搅拌器大略混合。勿过度搅拌。


9. Pour1/2 of the coconut milk mixture from (3), in two additions to the batter and mix using the whisks.
Similarly, try to mix the batter with minimum mixing time.
将加入(3)的1/2的椰浆混合物,大略拌均。


Repeat step 9 and 10, till you finish the flour and coconut milk mixture.
重复步骤9和10,直至粉料和椰浆加入完毕。

10. Finally, use a spatula to scrap the side and bottom of the mixing bowl to ensure no unmixed milk and flour is settle below.
最后,用刮刀将钢盆边缘和底部的蛋糕糊刮起,避免有沉淀的椰浆或面粉。

11. Pour the batter into the cake tin. Lightly tap the cake tin after each pour to get rid of trapped air.
分数回把蛋糕糊倒入蛋糕模中,间中轻敲蛋糕模以震掉小汽泡。



12. When the water starts to boil, place the cake batter into the pot and heat at medium high temperature for 8 minutes.
Lower the heat to medium low and continue to steam for another 12 minutes, or till an inserted cake tester came out clean.
当水烧开时,把蛋糕糊放入锅中。先以中高火蒸8分钟,再以中火蒸12分钟,直至蛋糕熟透。
以中低温蒸蛋糕让蛋糕表面保持低弧度,才容易让咖椰糊盖过。

When the top of the cake became a gentle hump, about 8 minutes into steaming, lower the heat slightly and steam for about 12 minutes.
This is the ensure the cake surface will have a gentle hum, so the pudding layer can fully cover the cake below.


13. Drop the cake with the tin from a height of approximately 15 cm to prevent the cake from shrinking too much.
从15cm高处将蛋糕连同模具一起坠落台面。这可避免蛋糕过度回缩。

14. Transfer the cake with the tin to a wire rack to cool for 5 minutes.
蛋糕熟后,移到架上降温。五分钟后才脱模。



15. Remove the tin and allow the cake to cool to room temperature.
让蛋糕温度降至室温。

16. After the cake has completely cooled down, slice the cake into half across the middle.
当蛋糕冷却后,将蛋糕横切成一半。

17. Trim the parchment paper underneath the cake corresponding to the size of the cake. Set aside.
将蛋糕底部的纸剪成蛋糕般尺寸。

Start to prepare the pudding after you have prepared the cake, not too early.
蛋糕完成后才准备咖椰糊。

Panda Kaya/Pudding 香兰咖椰糊
Ingredient A
50g water 水
1/4 tsp agar agar powder 燕菜粉
25g fine sugar 细砂糖

Ingredient B
60g trim coconut milk 低脂椰浆
18g green bean powder 绿豆粉

Ingredient C
100g water 水
10g unsalted butter 无盐奶油
20g pandan paste 香兰浆
Pinch of salt 盐

Direction
1. Mix ingredient A together and let it stands for 30 minutes. 
You can prepare this while waiting for the cake to cool down.


2. Mix ingredient B together and let it stands for 30 minutes.
Similarly, you can prepare this beforehand.

3. Add ingredient C into a heat resistant bowl and heat in low heat.

4. When the mixture is about to boil, pour in ingredient A and stir regularly. Heat till all the agar agar has melted.


5. Pour in ingredient B from step (2). Stir regularly till thicken. The pudding is ready when the mixture can form a coat around the wall of the bowl.


6. Place the lower layer of the cake, together with the parchment paper, into a tin with removable base.

7. Pour in the hot kaya pudding paste till it covers all the gaps and form a thin layer above the cake.


8. Place the top layer of cake on top and pour the remaining kaya pudding in.

9. Allow the pudding to cool down to room temperature before transferring to a fridge.

Refrigerate for about 2 to 3 hours.

10. When the cake is ready, briefly dislodge the pudding from the wall of the cake tin. Then push up from the base to remove from the tin.

11. Cut and serve cold :)







Kaya recipe adapted from 

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