Pandan Coconut Chiffon （班兰椰奶戚风）

 

Ingredients
6 egg yolks

180gm cake flour 

1.5tsp baking powder (optional)

50gm sugar 25g

140ml thick coconut 

35ml vegetable oil

2tbsp pandan paste

6 egg whites

100gm sugar 60g

1/4tsp cream of tartar 

Method

1. Beat the egg yolks with the sugar till yolk color lighter, sugar all melted
2. Add the vegetable oil, coconut milk, flour, baking powder, pandan paste and mix well.
3. Egg whites and cream of tartar until foamy, fractionally add sugar beat until dry foam.
4. Fractionally add egg white to egg yolk mixture, quick stir gently with a rubber spatula to stir
5. Preheat oven to 200 deg cel 
6. Poured batter into the mold and tab mould on the table to burst out large bubbles
7. Bake at 160 deg cel for 50 minutes.
8. Immediately after baked upside down, and so completely cooled before release