Friday, August 28, 2015

Pandan Chiffon Cake (with coconut oil)

I realise I never actually posted a pandan chiffon cake recipe before. @_@ Weird I know...that is probably one of the most baked and blogged about recipe on this whole media platform. :P I probably thought I did a write up before but I never did. Talk about goldfish memory. What's better was I came up with this recipe because I wanted to use up that bunch of fresh cut pandan leaves that is wilting by the day!

Well I guess it is better late then never! And better yet, this bake is a healthier rendition. Skipping the use of coconut milk and incorporate it's healthier counter part, coconut oil instead. WooHoo! Me love coconut oil!
Difference in taste is pretty much insignificant to me. And the thought of this being the healthier bake, even if it was not as amazing as the original, I would still go with this one. Like I always say, eat healthy and stays healthy...if possible lah. By removing the coconut milk, it reduces much of the cholesterol. Using superfood coconut oil, it is still really fragrant and 

Note that I did not want to introduce other forms of liquid (i.e. water) into the batter, so I used the evaporated milk to blend with the pandan leaves.

Ingredients for Pandan Chiffon Cake (Makes a 20-22cm tube pan size)
70 g egg yolk (~4 large)
8 pandan leaves
160ml evaporated milk
100 ml coconut oil
120 g cake flour

180 g egg white (~4 large)
100 g caster sugar
  • Snip the pandan leaves into smaller pieces. Place them into the blender together with the evaporated milk.
  • Blend till all the pandan leaves are pulverised and well combined with the evaporated milk.
  • In a large mixing bowl, add in the egg yolks and using a kitchen gauze cloth, sieve the pandan mixture through it and into the mixing bowl. Be careful not to get any of the pandan leaves into the bowl, you don't want to taste that in the cake.
  • Weigh and add in coconut oil.
  • Whisk the mixture till it is well combined. Sift in the cake flour and mix it well again.
  • Preheat the oven to 165C.
  • Beat the egg whites till foamy, then gradually add in the caste sugar and beat till stiff peaks.
  • Fold in the egg whites in 3 separate portions to the egg yolk batter. Making sure it is well incorporated and at the same time not over beating it.
  • Pour the batter into a 20-22 cm tube pan. And use a tooth pick to run through the batter to remove any air pockets that might be trapped inside.
  • Bake in the preheated oven for 30 minutes or till the cake tester comes out clean.
  • Once baked, remove from the oven and invert to cool completely before removing from the tube pan.
I suck big time at removing the chiffon from the tube pan...and that is why that 50 shades of brown. :P But a well baked chiffon should not give you too much of a problem in removing it anyways. 

The fluffy soft texture of the cake. Nope, the coconut oil replacing the coconut milk did not make it any less least it is that for my end. Do try it out and find out on your own.
Hope this last shot is enough to convince you to give this healthier rendition a try. ;) 

Where you can buy coconut oil:
  • NTUC finest or Xtra where the organic food section is.
  •, search for "Coconut oil", a couple results will pop up. Delivery is free of charge.
Happy baking guys!

Friday, August 21, 2015

Claypot Chicken Rice (瓦煲鸡饭)

I have so many backlogs these days it scares me sometimes. :P But I know I just need to plan out my time properly and all will be good.....or not? Nowadays doing a post is a leisure, really. But I know there are people out there that can do way more then I and still make their blog looks like all professional with amazing photos and detailed write-ups.  Anyway, enough ranting, I am better off "ranting" about the recipe I am about to share with you all. The delicious and homey Claypot Chicken Rice. Somehow eating claypot rice just gives me that nostalgic feeling, don't you?

Perhaps it's the way it is served. All tossed and mixed, with that rustic feel. Or perhaps it's the ingredients and taste it has, that resembles a traditional dish served at home. Whatever it is, this is a dish that every household should learn how to make. 一家人吃同一煲饭。

The ingredients are relatively easy to gather, let's take a look at them now:

Ingredients for Claypot Chicken Rice (Serves 4-5 pax)
You will need a 20-22cm claypot

150 g plain rice
150 g glutinous white rice (soaked for 1hr)
1 knotted Pandan leaf
450 ml clear chicken stock or water

2 chicken drumstick, 2 chicken thigh and 2 chicken wings, chopped smaller

3 garlic, peeled minced
8 Shallots peeled and sliced thin, 3/4 to fry till golden crisp, 1/4 to cook with chicken
5-6 slices of ginger
2 tbsp dried shrimp, soaked till soften and chopped
3 dried shiitake mushroom, soaked and soften, sliced thin
1/2 Chinese sausage, soaked in warm water, remove casing and sliced thin
Note: Reserve the mushroom soaking water for cooking the rice later. Extra flavouring!
Marinate for Chicken
1 tbsp Chinese cooking wine 
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tsp sesame oil
1/4 tsp ground white pepper

Seasoning for toppings
2 tbsp oyster sauce
1 tbsp sugar

Topping / Garnish
1 spring onion, thinly sliced
Crispy fried shallots
2 tbsp sweet dark soy 

  • In a mixing bowl, place the chopped chicken pieces, followed by the marinate ingredients. Mix well and let it sit for a good 30 minutes before use.
  • Heat up the Claypot with some cooking oil over medium fire. Add in the minced garlic, sliced shallots and the ginger slices, Cook till aromatic and slightly soften.

  • Add in the chopped dried shrimp, chinese sausage and shiitake mushroom slices. Cook for a couple more minutes until you can smell the aromatic. 

  • Next, pour in the marinated chicken pieces and start cooking together with the other ingredients. Add the Seasoning for Topping. Stir and coat well.

  • Cook the chicken mixture still it starts to simmer. Cover and continue to simmer for another 10 minutes on low fire.
  • Once cooked, remove from the claypot and set aside.

  • No need to wash the claypot at this point. Just add in both the uncooked rice, the knotted pandan leaf and 450 ml water / Chicken stock.

  • Bring it to a simmer, cover and let cook at low fire for 15-18 minutes. You can peep open after 15 minutes to check if it is cooked. Bare in mind you need to use the lowest fire, else the base will all be burnt. :P

  • Remove the knotted pandan leaf. Add the cooked chicken pieces and ingredients all on top.

  • Sprinkle the chopped green onion and fried crispy shallots over the top.

Of course the dish will not be complete until you drizzle that black elixir over...I mean sweet dark soy sauce. :P
If this doesn't look good to you...I surrender haha! 

Give it a good toss and are ready to eat! So simple to prepare and so delicious too!

You can replace the chicken dark meat to chicken breast for a healthier version. Or a more sinful one will be roast pork. :9 Whichever the variation, the other ingredients can be kept constant. 

Do try it out and let me know how it works for you. Happy cooking y'all!