Friday, August 29, 2014

Pandan Chiffon Cake [Cooked Dough/(烫面)Tang Mian]

This my second Pandan Chiffon Cake using cooked dough/(烫面)Tang Mian method with another recipe from Happy Flour. I used 23 cm tube pan instead of my usual 19 cm pan. The cake rose and crack just a little. I also tried Phong Hong's method of mixing the egg yolk mixture and meringue with bare hand. Surprisingly it is very easy to get both mixtures well combined.  This cake was removed from the pan with bare hands.
Verdict - cake is very fragrant, soft, spongy, moist and tasty.
Recipe source - Happy Flour with slight modification
[use non-greased 21 cm tube pan]
5 egg yolks [medium size]
30 gm pandan juice *
50 gm butter
1/4 tsp salt
60 ml coconut milk
90 gm cake flour - sifted
5 egg white
1/3 tsp cream of tartar
80 gm caster sugar

  1. Preheat oven to 175 degrees C.   I suggest to bake at 160 degrees C.
  2. Mix egg yolks and pandan juice together, set aside. 
  3. Pour coconut milk, salt and butter in a sauce pan, boil over low fire till butter melted about 60-65 degrees C (when few bubbles started to appear on the surface). 
  4. Remove from fire, add in flour and stir till it form a soft dough. 
  5. Slowly add in egg yolks mixture, whisk till smooth batter and set aside. 
  6. Use a cake mixer, whisk egg whites and cream of tartar till frothy. 
  7. Gradually add in sugar and whisk till stiff peaks form. 
  8. Fold in 1/4 of the meringue into the egg yolk batter until combined [By now the egg yolk batter should be lukewarm]. 
  9. Then fold in the rest of the meringue in two portions until well combined [I used bare hand to mix the batters]. 
  10. Pour batter into a 23 cm tube pan, smooth the surface and tap the pan lightly on table top to release trapped air bubbles. 
  11. Place pan into a preheated oven and bake for 40-45 minutes.  
  12. Remove from oven, invert cake onto table top and leave it cool. 


* Pandan juice: Blend 10-12 blades of pandan leaves with 100 ml of water, squeeze out the liquid from the puree. Pour the pandan juice into a bottle, cover and chill in the fridge overnight for the residue to settle down. Discard the clear liquid, use the residue left at the bottom of the liquid. This concentrate part of pandan juice give cakes a nice and light fragrant of pandan leaf.


This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe

Thursday, August 28, 2014

Gongzai Mooncake 2014 [Vegetarian]


This recipe is given to me by the shop owner selling baking ingredients.  I noticed it is quite similar to Amy Beh's recipe [here] but her method is slightly different.  Her's does not require the syrup mixture to rest for several hours. This one has no baking soda added.  It's a workable and reliable recipe for Gongzai Mooncake Biscuit.
I used this dough to make 3 different figurine mooncake.   I used the centre of  the big mooncake mould to shape the figurine mooncake biscuit.  For one, I used store bought salted sweet lotus paste and melon seeds as filling.  No egg glaze is applied to these biscuits.

Figurine mooncake with lotus paste
Figurine mooncakes using the centre design of big mooncake mould
Figurine mooncake using the centre design of big mooncake mould
Verdict - easy to handle soft dough.   The colour tone is nice even though without egg glaze.
[makes  20 each the of the 2 designs and 8 pieces with filling mooncake]
600 gm plain flour - sifted [can use Rose flour]
450 gm golden syrup
180 gm peanut oil
8/10 tbsp alkaline water
For surface [I omit]
1 egg + 1 tbsp milk, mix well and strained


  1. In a mixing bowl, add in syrup, peanut oil and alkaline water. Stir mix until well combine.  
  2. Add in sifted flour and form dough. Cover the dough with a cloth and rest for at least 5 - 6 hours. 
  3. Divide the dough into portions that fits the mould you are using. Roll each into a ball. Dust mooncake mould with some flour [only necessary for the first mooncake, rest not necessary and the dough is oily enough it doesn't stick to the mould.
  4. Press the dough into mould. Tap lightly to unmould. Arrange in a baking tray. 
  5. For vegetarian version, bake mooncakes in preheated oven at 170 degrees C for 20-25 minutes or until golden brown. 
  6. After allowing the mooncake to cool on a metal rack, it can be kept in an air-tight container. It can be kept up to weeks if it is dry enough after baking.
    Notes:  For non-vegetarian version, bake mooncakes in preheated oven at 160 degrees C for 10 minutes. Remove and leave to cool for about 10 minutes. Brush the top with beaten egg. Bake in oven again for another 10 - 15 minutes or until golden brown.
    This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe
    I'm sharing this post  to Best Recipes for Everyone August 2014 Event Theme:Mooncake hosted by Fion of XuanHom’s Mom

    I'm submitting this post to Cook Your Books Event #15 hosted by
     Joyce of Kitchen Flavours
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