Chiffon Taro Ombre

Ingredients

• 3 large egg yolks
• 30 ml instant thick coconut milk
• 30 ml hot water
• 40 ml cooking oil
• 65 gr low protein flour
• Taro powder to taste
• 3 large egg whites
• 55 gr sugar
• 1/2 tsp lime juice
• 1/4 tsp fine salt

How to make

• 1. Preheat the oven to 170 degrees
• 2. Mix the oil & thick coconut milk, hot water with a whisk until smooth.
• 3. Enter the flour, stir until smooth. Add the curd, mix well.
• 4. Divide the dough into 3, each adding a different amount of taro powder.
• 5. Beat putel, salt until foamy, add orange juice, add sugar in 3 stages, beat until stiff peaks.
• 6. Enter the putel mixture gradually into the kutel mixture while folding it in using a spatula until well mixed.
• 6. Pour into the chiffon pan, without any grease.
• 7. Bake on the bottom of 2 pans, fire up and down with the temperature (depending on each oven)
• 150°C 10 min — slit
• 150°C 10 minutes
• 140°C 40 minutes
• 125°C 5 minutes (top fire only)
• 8. Cover the pan down until it's cold, then turn it over and cut it into pieces.

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