Pandan, screwpine in English (what a name, huh?) is a plant with long, narrow, green leaves.
It is known as the vanilla of the East as most Southeast Asian countries such as Vietnam, Thailand, Singapore, Indonesia, Philippines use pandan in various ways in cooking including flavoring cakes with their extracts,(click here). One popular cake is the Buko-Pandan Chiffon Cake.
Orange Chiffon Cake, recipe #210, click here,
with a few modification.
For the topping I used Buko Pie Filling.
Part 1: Egg Yolk Mixture
2-1/4 cups cake flour (sift before measuring)
3/4 cup white sugar
1 tsp salt
1 tbsp baking powder
Sift all ingredients in a bowl or as Martha Stewart does,
stir with a wire whip.
Make a well in the center and add:
1/2 cup canola oil
1/2 cup Pandan water+2 Tbps plain water
7 large egg yolks
Mix everything until blended together.
Set aside then make the Meringue.
Part 2: Egg Whites Mixture
7 egg whites, room temp
3/4 tsp cream of tartar
3/4 cup white sugar
Using a stand mixer with the wire whip attachment,
whip egg whites until foamy.
Add the cream of tartar and continue to beat until soft peaks form
then gradually beat in the sugar.
Pour batter into two 9" pans and bake in a pre-heated 350 degrees oven for about 30 minutes or until tooth pick inserted comes out clean. Cool the cakes completely before topping with Buko Pie Filling. Chill Cakes for at least 4 hours before serving.
(normally when baking chiffon and sponge cakes, you don't want to grease the pans, but I grease the bottom of pans, (not the sides) then line with parchment papers, then grease the papers.
2 cans of Young Coconut, drained
1 can condensed milk
3 Tbps. cornstarch dissolved in 5 Tbps cold Pandan water.
Cook, stirring constantly over medium heat, until mixture thickens. Stir in the the young coconut. Let cool then pour on top of cake.
topping mixture to enhance the green color of Pandan.
This turned out to be a pretty jade color but looks so fakey.
use them only if you don't have access to fresh buko
as nothing is better than fresh ones.
Artificial Pandan Flavoring.