Edited to add (05/06/15) : This is the not very successful version of using packet coconut milk, I have adjusted the ratio of flour and baking time, I still couldn't get the texture right.
Met hippo ah boy's form teacher a few days back, she told me she actually visited my blog! But she couldn't understand a single word in my blog, because she is a Pilipino and she can’t understand Chinese! Oops~ Sorry Ms. Maria, to write in English is a torture to me, I might not express myself clearly if were to blog in English. Nonetheless, I am thankful for your visit to my blog!
edited to add (05/06/15) : This one use fresh squeezed coconut milk, much better texture.
I started this blog for the purpose to record
down my baking journey and most importantly, to keep tested and tasted nice recipe
so that I have some reference in the future. To make sure they are not lost in
somewhere and not to pile up my collection by printing each and every single
one in hard copy, in a way, save the environment? LOL~ So the blog is still very much personal thing. I write more when I have more free time, or else... Just leave it to fate. =D
Back to this Chiffon cake. This is one of my favourite recipe. But this recipe is abit tricky, you have to use ONLY coconut cream squeezed from fresh shredded coconut。 The recipe doesn't work well once you switch to use the ready pack pasturized "fresh coconut milk" available from some local supermarket! I have yet to try with those coconut cream (ie. Kara brand), but I guess it might work since the thickness is very close to the fresh squeezed one. I have no desire to try with those, if I can use fresh squeezed one, why should I use packet one?
With fresh coconut and pandan concentrate, the cake smell and taste really really great. My hippo ah girl, the one who really knows how to eat actually request me to make this for breakfast everyday!
食谱注解/Recipe Remarks Note:
Remarks 1: Thick coconut milk squeeze direct from fresh shredded coconut without add a single drop of water.
Remarks 2: To make pandan concentrate, blend about 30pcs pandan leaves with 2-3TBsp tap water and squeeze the juice.
Remarks 3: You can cover the cake with foil after about 20mins the cake bake in the oven to prevent burnt top.