Skip to main content

Pandan Swiss Roll with Shredded Coconut Filling



This is the recipe you should be familiar with if you have ever read or tried my pandan crepe recipe (kueh Dadar or kueh ketayap). The green exterior of crepe which is made of batter colored with natural pandan juice extracted from pandan leaves.

I'm going to turn this dessert—pandan crepes—into a Swiss roll cake today. Instead of making crepe batter, I'm going to make a coconut milk pandan chiffon cake and wrap it with coconut that has been sautéed with Gula Melaka, or Malaysian palm sugar. There is no artificial flavoring or coloring used to this pandan Swiss roll cake; it is created with pure pandan leaves juice. The pandan Swiss roll has a spongy, moist, and soft texture.  It rolls up neatly and effortlessly. Every bite is so moist.

The blending flavour of coconut, Gula Melaka and Pandan is refreshing with rich texture. With my technique of making the egg white meringue in cake batter, with the right oven temperature and timing, the cake can be baked in a pretty towel like cake combined with fluffy pastel green frosting and gula Melaka shredded coconut. It is incredibly appetizing and irresistible.

I am using a square pan (30cm x 30cm x 3cm) to make this chiffon cake. Line it with silicon paper. There are a few notes on ingredients. The eggs need to be at room temperature so they will reach their full volume when beaten. Whisk egg whites over low speed until large bubbles are formed. Add sugar gradually, whisk until stiff peak. At stiff peak, the peaks will point straight up and hold. Unlike making classic chiffon cake, I do not use cream of tartar or vinegar for the egg white.

For the Shredded coconut with Gula Melaka and methods, you may refer to my pandan crepe cake recipe.

To give this Swiss roll a fancier look, I topped it with pandan whipped cream frosting and added some delectable Pandan Ondeh-Ondeh for decoration. They are optional in some way; you don’t have to do it.

To make the pandan frosting, I am using Daily whipped cream, make sure that your cup or metal mixer bowl, beater, and whipped cream must be cold. 

 

INGREDIENTS

Pandan chiffon cake

4 egg yolks

1 egg

20g caster sugar

1/8 tsp salt

50g corn oil

40ml thick coconut milk

50ml pandan juice (25g Pandan Leaves + 90ml Water)

100g plain flour

10g corn flour

4 egg whites

80g caster sugar


Pandan Whipped Cream Frosting

200g Dairy Whipping Cream (Cold)

20g Caster Sugar

6g Concentrated Pandan Juice


Filling

Gula Melaka shredded coconut


Decoration

Some pandan ondeh-ondeh

 


METHOD

1. Put the cut pandan leaves into a blender together with water and blend away. Strain it with a fine strainer and squeeze it out.

2. Place the egg yolks (along with the additional whole egg) in one bowl and the egg whites in another.

3. In a mixing bowl, add in the cooking oil and coconut cream, sugar, and salt whisk until well combined. Add the pandan juice, whisk well again. Sift in the flour to the pandan mixture and gently fold in until there is no more dry flour. Avoid overmixing.

4. Add in the egg yolks and the additional whole egg to the pandan batter, whisk until well combined.

5. In a separate bowl, beat the egg whites at medium speed until they are big bubbles. Gradually beat in the sugar in 3 additions and beat until almost stiff peaks form. Once the egg white or meringue is thick and glossy you can turn the mixer off and check it by turning the bowl upside down. As soon as you see no droop, stop.

6. With a spatula or wire whisk, gently fold the egg whites (in three additions) into the pandan batter just until blended (being careful not to deflate the batter).

7. Pour into the baking tray lining with silicon paper evenly. Flatten and smooth it evenly with spatula or scraper. Then lightly tap it a few times. Bake it at preheated170°C for 20 minutes or until a wooden skewer inserted into the center of the cake comes out clean.

8. Immediately removed the cake from the tray while hot. Place it on a wire rack.

9. Cover with another silicon paper on top and place a cutting board or baking tray on top, flip it over. Remove the silicon paper and place another clean silicon paper. Put the cutting board or tray on top, flip it again. Let it cool for 10 to 15 minutes until it is slightly warm.

10. Peel off another side of the silicon paper with cake skin, cut off the surrounding edges.

11. Now ready the Gula Melaka shredded coconut. Make into a log shape on a baking paper , roll tight to shape. Keep it in the fridge. (You can do it ahead of time for this step).

12. To prepare the pandan frosting. Combine the COLD daily whipped cream with sugar and pandan juice extract in a mixing bowl. Beat at low speed until small stiff peak when lifted. Check it by turning the bowl upside down, stable without drooping. Keep it in the fridge while waiting for the cake to be baked.

13. Pour and spread the pandan frosting on the cake (reserve some for later use) with a spatula. Spread thick at the roll upside and thinner spread at the other end. Leave a border of about 1 cm on each side of the cake.

14.Place the shredded coconut log, spread pandan frosting covering the coconut filling.

15. Roll the cake up using the end part of the silicon paper to help you push the cake over. Pull the silicon paper underneath while pressing with the dough cutter, help to make the cake round. Cover well and keep in the fridge for 1 to 2 hours or overnight.

16. Placed the reserve pandan frosting in a piping bag and pipe on to the top of the Swiss roll and decorate with some pandan ondeh-ondeh.

Labels:

Comments

Post a Comment

Popular posts from this blog

Fried Taro Puff Dumplings (Woo KOK 芋角)

Taro puff dumplings or Woo Kok ( 芋角 ) are another must-eat snack when you go to a restaurant. The outside is honeycomb-shaped, and the inside is soft and smooth. Even if you go to a restaurant to eat, not every restaurant makes them crispy. And for that reason, I decided to learn how to make this snack. Someone once told me, because of the complicated workmanship, it is difficult to make at home. She advised me not to spend effort on it. If you know me well, I always like to challenge my limits. Today, I will show you how to make them! The fillings of taro dumplings must contain pork, dried shrimps, and mushrooms! The filling can be prepared one day ahead. The dumpling skin is made of taro paste. I am using Areca taro ( 槟榔芋 ). It has a tough, brown exterior with an interior that is white/beige in color with purple flecks. The ideal taro for this recipe will be more mature and starchier. The hardest and most tiresome step of the entire process is frying Woo Kok. A crispy crust w...
Post a Comment
Read more

Steamed Spareribs With Sand Ginger （沙姜蒸排骨）

Steamed spareribs with sand ginger is a delicious Cantonese dish. The main ingredients are spareribs and sand ginger. Sand ginger, also known as galangal, is a spicy spice that adds a unique flavor to this dish. It is one of four types of galangals, a rhizome in the ginger family. Fresh sand ginger is paler in color on the inside and woodier and coarser in texture than standard ginger. As a result, it is more difficult to peel and grate.  So, I just cleaned it with a tiny brush and chopped it with the skin. Fresh sand ginger might not be available at other places, so they will powder form instead. When dried, the flavor becomes a little less intense. I love how the fresh sand ginger tastes when combined with other spices or ingredients to create the sauce for meat. Apart from the ribs, I also add glass noodles and yuba or dried tofu skin. The ribs, glass noodles and dried tofu skin absorb all the sauce, enhanced by the flavor of sand ginger and oyster sauce. You can use san...
Post a Comment
Read more

Steamed Chicken With Cordyceps Flowers and Shitake Mushrooms （虫草花香菇蒸鸡）

Steam chicken is the easiest way of cooking with health benefits, and delicious flavor. Just simply marinate the bite sized pieces of chicken for minutes to obtain a basic flavor then steam for 20 to 25 minutes. That’s so simple. My husband loves steam food. This is due to the fact that steaming food is nutrient preservation, calorie and fat reduction. Additionally, it keeps the natural flavor to the maximum. Normally, I will add mushrooms, lily blossoms and black fungus for additional texture. For this recipe, I replace the lily blossoms with cordyceps flowers. It is a type of orange-yellow grass and it’s good for nourishing the lungs and kidneys, protecting the liver, nourishing skin and beauty, and improving immunity. It is extremely delicious when used to make soup or steam dishes! You don’t have to add water to the chicken, the marinade, chicken, and mushrooms release a broth-like mix of fluids that tastes amazing over rice. Are you drooling? This is an easy and delicious ...
Post a Comment
Read more