Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake)
Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake)

Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, sponge cake with pandan coconut pastry cream (fuji mountain sponge cake). One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake) is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake) is something that I’ve loved my entire life. They’re nice and they look fantastic.

Learn how to make a steamed sponge cake with pandan coconut pastry cream aka Bánh bông lan Phú Sĩ (Mount Fuji sponge cake). ♥Công thức tiếng Việt. Fuji Mount Sponge Cake is a very special Vietnamese cake that is named after Japanese mountain- Fuji. The traditional method of making this cake is steaming instead of baking because there is no oven in the traditional Vietnamese kitchen.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have sponge cake with pandan coconut pastry cream (fuji mountain sponge cake) using 20 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake):
  1. Take A, Sponge cake (Lined bottom only for Spring form 22cm-25cm)
  2. Prepare 5 egg yolks (65g *5)
  3. Prepare 62 g all purpose flour, sifted
  4. Take 62 g corn starch, sifted
  5. Take 62 g oil (coconut oil is the best)
  6. Prepare 1/4 tsp baking powder
  7. Take 38 g Coconut milk
  8. Prepare 38 g pandan juice (take 30g of pandan leaves, add some water and squeeze)
  9. Take 5 egg white
  10. Prepare 90 g sugar
  11. Prepare 1 g cream of tarta (COT)
  12. Prepare B, Pandan coconut pastry cream
  13. Take 1 egg (60g)
  14. Take 40 g powder sugar
  15. Take 30 g tapioca starch, sifted
  16. Prepare 100 ml Coconut milk
  17. Make ready 150 ml pandan juice (take 100g of fresh pandan leaves, add some water and squeeze)
  18. Get 20 g unsalted butter
  19. Prepare Pinch salt
  20. Prepare 100 g fresh finely shredded coconut

Pandan cake is a light, fluffy, green-coloured sponge cake ("kue"; of Indonesian origin) flavoured with the juices of Pandanus amaryllifolius leaves. It is also known as pandan chiffon. The cake is popular in Indonesia, Malaysia, the Philippines, Singapore, Vietnam, Cambodia, Laos, Thailand, Sri Lanka. Pandan Cotton Sponge Cake Made with pandan juice and coconut milk, a. cotton sponge cake full with Southeast Asian flavour, the texture is as soft Steamed Pumpkin Kuih with Shredded Coconut This is sweet steamed pum.pkin kuih, adapted from Simple Version Caramel Nian Gao recipe, the. • This Pandan Steamed Sponge Cake is soft and fluffy and has a light pandan fragrance.

Steps to make Sponge cake with pandan coconut pastry cream (Fuji mountain sponge cake):
  1. Preheat the oven at 150oC.
  2. For the cake: Mix flour with corn starch, add baking powder and sifted. (1)
  3. Mix coconut milk with pandan juice. Add egg (one by one). Mix well. Add (1) until combined.
  4. Beat egg white with cream of tartar until foamy then gradually add sugar to beat until firm peak form.
  5. Add 1/3 of the meringue into the yolk batter and using the hand whisk to mix until combined. Pour this mixture to the meringue again and whisk quickly. At last, using a spatula to fold up the batter until no more yolk batter can be seen.
  6. Pour into the pan. Bake at 140oC in 50 minutes. Turn on the oven at 150oC at 10 last minutes. The cake is done when testing with toothpaste comes out clean.
  7. Remove the cake with the pan from oven and drop them to the table top from a height of about 8 cm. This is to prevent the cake from excessive shrinkage during cooling. Run a spatula round the edge of the warm cake to dislodge it from the mould. Allow the cake to cool down completely.
  8. For the cream: Whisk the egg with sugar until dissolved. Mix well with the pandan juice and coconut milk. Add sifted tapioca starch. Mix until smooth. Sifted once again.
  9. Pour the mixture into heavy saucepan set on medium heat. Keep stirring so it doesn’t curdle and scorch on the bottom. Stir until the mixture thickens and comes to a boil, turn off the heat. Then stir in the butter, mixing until the butter is completely blended in and the pastry cream becomes smooth. Cool and spread the mixture on the layered cake.
  10. Sprinkle with shredded coconut.
  11. Chill and serve.
  12. Yummy!

It is good to be served on its own or used to make birthday cake. Add in cream of tartar, whisk until small bubbles are formed. Add in sugar gradually, whisk until stiff peak (the peaks will point straight up and hold ). Pandan chiffon cake is rich with Asian flavours of coconut milk and pandan juice. Chiffon cakes have two parts to making the batter.

So that’s going to wrap this up for this exceptional food sponge cake with pandan coconut pastry cream (fuji mountain sponge cake) recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!