I have tried two versions of the coconut milk for this recipe - trim coconut milk and coconut cream. To be honest, the not-so-healthy coconut cream tasted better . Coconut milk plays a great role in enhancing the flavour of this cake. I have to discard half of the cake which added trim coconut milk, as it was too plain to be palatable.
This recipe also added more flour than the usual sponge cake recipe to help the cake keeps its shape after cooling down.
The cake tasted soft despite a higher flour content as the enclosed rice cooker environment helps to minimize moisture loss during baking :)
Yield: One 21cm round cake 圆蛋糕
Appliances: Philips Avance Rice Cooker
Or rice cooker with "cake" function
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 juice in an air-tight container and store in the fridge till needed.
Need not strain the juice if your pulp is very fine.
All ingredients in room temperature
4 eggs, separated
130 g fine sugar
40g whole milk
50g trim coconut milk/coconut cream
25g concentrated pandan juice
30g condensed milk
20g vegetable oil
130g top flour
10g corn flour
1/8 tsp salt
1/2 tsp baking powder
50 g 低脂/浓椰奶
25 g 浓香兰汁
10 g 栗米粉
1/8 小匙 盐
1. Spray a 22cm inner pot with non-stick spray or coat with butter. Set aside.
2. Mix top flour, corn flour and salt with baking powder by using a hand whisk.
3. Mix coconut cream, fresh milk, condensed milk and concentrated pandan juice in a bowl.
4. Pour vegetable oil into the mixture.
5. If your ingredients are cold, keep warm the mixture in a rice cooker for about 5 minutes.
6. Beat egg whites in a clean and grease free mixing bowl at medium high speed using an electric mixer till frothy. This takes about 1/2 a minute.
7. 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 medium high, and beat the egg white batter for about 1 to 2 minutes, or till soft peaks formed.
8. Add in egg yolks, one at a time, to the meringue and mix well.
At the end of the process, the batter should be able to leave a distinct trail which can last about 3 seconds - the ribbon stage.
9. Fold in 1/3 of the flour mixture from (2), then follow by 1/2 of the coconut milk mixture from (3), to the batter using a spatula.
Stop mixing once no flour can be seen.
In the sequence of
10. Finally, use the spatula to scrap the side and bottom of the mixing bowl to ensure no unmixed milk and flour is settle below.
11. Pour the batter into the inner pot of the rice cooker. Lightly tap the pot after each pour to get rid of trapped air.
12. Level the surface using a spatula.
13. Select the "Cake" function and start the program.
14. Insert a thin stick into the centre to test whether the cake is thoroughly cooked.
15. Use the rice cooker steamer and a piece of parchment paper to help you Invert out the cake before transferring to a wire rack to cool down.
16. Slice the cake when it has completely cool down :)