A delicious combination of pandan and palm sugar flavours in a cake baked in an IH rice cooker. I reduced the oil quantity from 50g to 30g to lessen the calorie burden (as compared to my first IH rice cooker cake) :)
IH Rice Cooker: Philips HD3175, 1.5L
IngredientsAll ingredients in room temperature
Using 55g Omega 3&6 eggs
3 egg whites
1/8 tsp cream of tartar
80g fine sugar
3 egg yolks
35g pandan juice
10g condensed milk
30g organic coconut oil
100g top flour
1/2 tsp baking powder
20g palm sugar/gula melaka
1/2 tsp hot water
Directions1. Blend 8g of fresh pandan leaves with 35g of water in a powerful food processor. Collect 35g of the pandan for use. I did not filter the pandan juice.
2. Combine 35g pandan juice, condensed milk and coconut oil in a cup. Set aside.
3. Combine top flour and baking powder in a bowl. Set aside.
Dissolve granulated palm sugar in 1/2 tsp of hot water into a thick syrup. Set aside.
I place the cup of palm sugar syrup in a shallow dish of hot water.
4. Beat egg whites with cream of tartar and fine sugar till reaching firm peak stage.
Add in egg yolks, one at a time, to the meringue till well combined.
If the mixing bowl is placed above a bowl of warm water, it would be easier to whip up the egg.
5. Sieve in the flour mixture and give a brief mixing.
Blend in the pandan-coconut oil mixture.
Use a spatula to make a thorough mix ensuring not liquid settle at the base.
6. Take about 1/3 of the batter to combine with the palm sugar syrup.
7. Add the batters to the rice cooker pot coated with a good amount of butter. Alternating between the pandan batter and palm sugar batter when adding to the pot.
Bang the pot to level the batter.
8. Select "Cake" function and start the program.
The cake function will take 45 minutes to complete.
End of baking.
9. Remove the inner pot from the rice cooker. Let it cool down slightly before inverting the cake out.
Let the cake cool down completely before cutting :)