IMG_8895Ingredients (bakes in a 7 or 8 inch round pan)

250ml coconut milk
35g chopped pandan leaves
220g eggs (c. 4 eggs)
130g tapioca starch (this is the same as tapioca flour)
148g wheat starch
1/4 tsp salt
200g sugar (feel free to add more if you like a very sweet cake)
2 tsp double action baking powder

IMG_8888食材(可做一个 7或 8寸圆形蛋糕)

椰浆 250毫升
切碎班兰叶 25克
蛋液 220克(约 4颗蛋)
木薯粉 130克
澄面粉 148克
盐 1/4小匙
糖 200克(如爱偏甜的读者可随意增加糖份。咋们家觉得 200克足够了)
双重发酵泡打粉 2小匙

Directions/做法

IMG_8891– grease baking pan GENEROUSLY with oil (i used coconut oil) and set aside
烤盘抹上油(多多油) ~ 我用了椰子油。待用

– pour coconut milk into food processor with pandan leaves and process till fine. squeeze out as much juice as you can * i got about 230ml
椰浆和班兰叶放入食物搅拌器搅拌。筛出班兰椰浆汁*我筛出 230毫升

– whisk eggs briefly, then blend in pandan coconut milk
鸡蛋略打伞后拌入班兰椰浆

– in another bowl, mix tapioca starch, wheat starch, salt, sugar and baking powder together. add in egg mixture and whisk till no longer lumpy
另一个容器中将木薯粉、澄面、糖、盐和泡打粉混合。加入蛋液,搅拌至无颗粒

– sift batter into baking pan and allow to sit for 45 mins
面糊过筛入烤盘、静置 45分钟

– preheat oven to 200 degrees C and bake cake for 55- 60 mins for 7 inch cake pan, and 45 mins for 8 inch cake pan *i used 7 inch pan
烤箱预热至 200摄氏度,将烤盘送入。7寸蛋糕烤 55- 60分钟,8寸蛋糕烤 45分钟*我用了 7寸烤盘

– cool cake completely before slicing * my cake glided out of the pan easily after removal from oven
蛋糕冷却后在切片享用 *我的蛋糕出炉后轻而易举自个儿脱模了

Personal notes/温馨小贴士:

IMG_8889– at the 58th min when i inserted a skewer, it had a few crumbs sticking on it. but i decided to stop baking as the cake has pulled away from the sides of the pan and i wanted to maintain a QQ (chewy) and moist texture.. it was a right decision 😉
烘焙 58分钟后,插入蛋糕的竹签还带点蛋糕糊(粘粘滴)。固蛋糕已从烤盘脱边儿,而我又想确保蛋糕湿润并有 QQ的口感,我决定停止烘焙,取出蛋糕。。完美的决定哈

 

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