Tools n’ Shit
- x2 large mixing bowls (preferably metal for the egg whites)
- x1 small mixing bowl
- large sieve
- measuring cups
- measuring spoons
- large 9-10” bundt cake pan
- muslin cloth
- spatula
- food processor
- electric whisk
Ingredients
- 20 pandan leaves (frozen is fine) + 5 tbsp water (makes ½ cup juice)
- 8 egg whites
- 7 egg yolks
- 1 tsp cream of tartar
- 1 ¼ cup sugar ( 1 cup for egg whites + ¼ cup for egg yolk mixture)
- ½ cup vegetable oil
- ½ tsp vegetable oil to grease pan
- ¼ cup coconut milk
- 1 cup cake flour
- 1 ½ tsp baking soda
- ½ tsp salt
Directions
- Preheat oven to 325
- Snip the pandan leaves into small 1cm strips (horizontally) and place in the food processor with the water. Pulverize till pulpy. (Add an additional tablespoon of water at a time if needed, you dont want too much – JUST enough for it to keep things moving)
- Place muslin cloth in a small bowl and place pandan pulp on top. Squeeze muslin cloth to extract juice from pulp, into the bowl. You’ll need 1/2 a cup. Add more water to compensate if needed.
- Separate 7 egg yolks and 8 egg whites into the two large mixing bowls.
- Sprinkle the cream of tartar onto the egg whites, and whisk on high until stiff peaks form.
- Add 1 cup sugar into egg whites about a tablespoon at a time, continuing to whisk on high speed. Set aside.
- Into the bowl with egg yolks – add coconut milk, pandan juice and vegetable oil. Whisk on high until blended. Set aside.
- Sieve into the egg mixture; Flour, baking powder, salt and sugar. Whisk on medium till JUST blended.
- With your spatula, gently fold the egg whites into the egg yolk mixture one large dollop at a time till fully incorporated.
- Pour the ½ tsp of oil into the bottom of the bunt pan, and rub around to coat. Only grease the bottom half of the pan. Leave the top 2 inches of the sides ungreased.
- Pour batter into pan and bake for 1 hour or until toothpick comes out clean.
- Gently remove from oven and set aside to cool for at least an hour.
- Run a knife around the sides of the bundt pan, and tip upside down onto a plate to release the cake.
- Eat.