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Malaysian Pandan Chiffon Cake

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This is a recipe for a very tasty moist cake from Malaysia. In Malaysia Pandan is widely used in many desserts, almost like vanilla elsewhere. It both colours food naturally green and gives it a nice flavour and smell. It matches well with coconut, so most pandan cakes are made with coconut milk. Usually you need alot of eggs for a chiffon cake and the cake should come out very moist and melting in your mouth. I simply avoided using soymilk or water and just used coconut milk and pureed tofu, which gives the cake the right cosistency. You don’t even need expensice egg replacers! Just go to your next Asian supermarket (or your market if you live in South East Asia) and get some fresh pandan leaves. Alternatively, you can also use artificial pandan flavour, which will make the preparation procedure much faster and the cake even greener.


560g plain flour

1 1/2 tsp baking powder

1 1/2 tsp baking soda

250g sunflower oil (or other neutral tasting cooking oil)

250g sugar

220g tofu

1 1/2 tins(400ml-tin) coconut milk

5 or more fresh Pandan leaves (they look like this:)



Mix flour, baking powder and baking soda in a bowl. Place coconut milk in a food processor and cut the pandan leaves into it using a pair of scissors. Puree finely and strain through a sieve to get a green coloured coconut milk. The picture below shows pandan juice with water(it’s not from this recipe), so yours will be less green.

Put the mixture back into the food processor and add tofu, oil and sugar. Mix and add to the flour mixture. Stirr it up and pour into a greased loaf tin.
Bake for 30 to 40 minutes at 200°C. The dough should be still a bit moist inside. Cool and invert the tin.


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