Black Glutinous Pandan Chiffon

Pandan Chiffon Material

• 2 egg yolks
• 45 gr low protein flour, sifted
• 5 grams of cornstarch, sifted
• 15 gr sugar
• 1/4 tsp salt
• 35 instant thick coconut milk
• 7 ml pandan suji sediment (I use pandan water + pandan paste)
• 25 g vegetable oil

How to Make Pandan Chiffon

• 1. Beat with a whisk the egg yolks, salt, sugar until thick and the sugar dissolves.
• 2. Add coconut milk, pandan deposit, and vegetable oil, mix well.
• 3. Enter the flour gradually, stirring do not overmix. Set aside.

Black Glutinous Chiffon Material

• 2 egg yolks
• 35 gr black glutinous rice flour, sifted
• 15 gr protein flour. low (blue key), sifter
• 10 g sugar
• 1/4 tsp salt
• 43 ml thick coconut milk
• 25 ml vegetable oil

How to Make Black Glutinous Chiffon

• 1. Beat egg yolks, salt and sugar until fluffy, add coconut milk and oil, mix well.
• 3. Add flour gradually and mix well. Don't over mix. Set aside.

Meringue

• 5 egg whites
• 110 gr sugar
• 1 tbsp lime juice

Solution

• 1. Prepare a chiffon pan d.20 cm, make a partition from thick paper lined with aluminum foil. Preheat the oven to 150°C.
• 2. Beat egg whites until foamy, add lime juice, and sugar gradually, beat until medium peaks.
• 3. Take half mix with pandan dough, and half for black sticky rice mixture, add it gradually, mix well (thick dough).
• 4. Pour into the chiffon pan d.20 cm without being smeared alternately. Kick to reduce air, lift bulkhead.
• 5. Oven at 150°C for 15 minutes and 25°C for 45 minutes, remove immediately and turn over on the bottle to cool.

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