Tag Archives: Pandan

Wajik – Sticky Rice in Palm Sugar and Pandan Leaves Recipe

Wajik – Indonesian Sticky Rice in Palm Sugar and Pandan Leaves.

Wajik is a traditional Indonesian snack/cake made with steamed glutinous (sticky) rice and further cooked in palm sugar, coconut milk, and pandan leaves.

The cooked rice is then spread and flatted in a baking tray. Once it cools to room temperature, we cut this into small pieces in the shape of a diamond (er, okay, a rhombus or a parallelogram to be geometrically precise).

Incidentally, in a card game, the diamond is translated as a wajik. So, you are not supposed to cut your wajik into squares. ♥

Ingredients and the step-by-step guide to prepare wajik (Indonesian sticky rice in palm sugar and pandan leaves).

Ingredients and the step-by-step guide to prepare wajik (Indonesian sticky rice in palm sugar and pandan leaves).

What you need to prepare wajik (Indonesian sticky rice in palm sugar and pandan leaves).

As far as Indonesian snack/dessert/cake recipe goes, wajik is one of the simplest one to prepare. You need only 4 ingredients:

All four ingredients are critical and should not be substituted with anything else. Well, if you must, you can use black sticky rice (black glutinous rice) instead of white sticky rice, but you absolutely need the other three ingredients and these three should not be substituted at all.

Wajik - Indonesian Sticky Rice in Palm Sugar and Pandan Leaves.

Wajik – Indonesian Sticky Rice in Palm Sugar and Pandan Leaves.

A steamer and how to properly steam sticky rice

To make wajik, you will need a steamer to steam the white sticky rice. You can use a bamboo steamer, a stainless steel steamer, or even the steamer basket that comes with your rice cooker if it is large enough to hold the rice. Regardless of choice, here are my tips for successfully steaming sticky rice:

  • Make sure there is enough water in the bottom pot for around one hour of steaming. I would suggest about 2″ of water in the bottom pot.
  • Make sure that the water is already boiling and there are plenty of steam visible before steaming the sticky rice.
  • Just to be safe, line your steamer basket with either a clean kitchen towel, or a parchment paper riddled with tiny holes (smaller than the size of sticky rice) before you add the sticky rice. You don’t want the sticky rice to all end up falling down into the bottom pot instead of staying in the steamer basket.
  • Make sure to steam the sticky rice until al dente (soft and tender to bite). I cannot stress this point enough. Since I cannot be sure that we all have the same temperature on our stoves and depending on the size of your steamer (and hence the depth of the rice), steaming time will vary. To test for doneness, grab a tiny spoon of steamed rice and eat it. If you like the texture, then that’s when you should stop steaming. Just for reference, on my 8″ stainless steel steamer pot, I need 1 hour of steaming over medium high heat.
Wajik - Indonesian Sticky Rice in Palm Sugar and Pandan Leaves.

Wajik – Indonesian Sticky Rice in Palm Sugar and Pandan Leaves.

How to serve wajik

Like I mention earlier, wajik means diamond, as in the diamond suit in a pack of cards. The cake gets its name from this particular shape, so be sure to cut them into diamonds instead of squares or rectangles.

Wajik is always served at room temperature, so although you can refrigerate any leftovers, be sure to take them out from the fridge and only serve them once they have return to room temperature.

Untuk info lebih lanjut,
klik disini

Pandan Coconut Butter Cake Recipe

The combination of pandan leaves and coconut milk immediately transports me back to Indonesia as I munch on this lovely pandan coconut butter cake accompanied by ice tea, jasmine of course, so I can pretend to have a wonderful tea time in the tropics.

The green color comes from pandan leaves, and before you ask, I have no idea what the equivalent would be if using pandan essence instead of 100% natural pandan extract from pandan leaves.

To ensure that your natural pandan extract looks as green as possible, try to use only the top part of pandan leaves where they are all green. But even if your cake doesn’t end up looking as green as you like, you still have the peace of mind that the coloring is all-natural instead of using green dye.

Ingredients to prepare pandan coconut butter cake.

Make pandan extract from fresh/frozen pandan leaves

Whenever I prepare a pandan dessert, I make my own pandan extract from fresh/frozen pandan leaves. To achieve the green color for this cake, I use:

  • 50 gram pandan leaves, use the green part of the leaves only
  • 100 ml water

Simply cut the leaves into thin strips with a pair of scissors and blend them with water in a blender until the leaves are completely pulverized. Squeeze to obtain about 75 ml of pandan extract.

If your leaves don’t look very green, you may want to increase the amount up to 75 grams just to be sure that you will get a green cake.

Can I use store-bought pandan extract?

If you cannot find fresh/frozen pandan leaves and want to use store-bought pandan extract instead, use 1 teaspoon of store-bought pandan extract and add 75 ml of either water, milk, or coconut milk.

If you need a recommendation for a store-bought pandan extract, then all I will say is that most Indonesians use Koepoe-Koepoe pandan extract, but seriously, the real deal is simply so much better.

Personally, I would rather bake a regular butter cake instead of using store-bought extract.

Step-by-step guide to prepare pandan coconut butter cake batter: (1) Make pandan extract. (2) Prepare meringue batter and pandan egg yolk batter. (3) Fold meringue into pandan egg yolk batter. (4) Pour batter into a greased and lined 8 inch square pan.

Step-by-step guide to prepare pandan coconut butter cake batter: (1) Make pandan extract. (2) Prepare meringue batter and pandan egg yolk batter. (3) Fold meringue into pandan egg yolk batter. (4) Pour batter into a greased and lined 8 inch square pan.

Prepare the batter

Once my pandan extract is ready, I usually do the following:

  1. Grease and line my 8-inch square cake pan. You can use either a 2″ tall pan or a 3″ tall pan. Be sure that your parchment paper overhangs the pan so you can easily grab the extra paper to remove the cake later on.
  2. Preheat the oven to 160 Celsius (320 Fahrenheit).
  3. Boil a pot of hot water to fill a baking tray for steam bake (bain-marie).

Once everything is done, it is time to prepare the cake batter:

  1. Meringue batter: Whisk egg whites until foamy, then add vinegar or cream of tartar and whisk until pale, then gradually add sugar and continue whisking until medium peak. Set this aside.
  2. Egg yolk batter: Beat egg yolks and sugar until pale, then add melted butter, coconut cream, and pandan extract. Beat until well mixed. Sift in cake flour, baking powder, and salt. Beat on lower speed just until well mixed.
  3. Fold the meringue into egg yolk batter in 3 batches. Use either a balloon whisk or a spatula for this.
  4. Pour the batter into the prepared cake pan. Tap to remove air bubbles.
Wait until the cake is completely cooled before cutting into serving slices.

Wait until the cake is completely cooled before cutting into serving slices.

Baking the butter cake with a water bath method

For a super smooth cake, I usually bake the cake with a bain-marie method or a water bath method. Here is what I do:

  1. Position one oven rack at the bottom and one oven rack in the middle.
  2. Place a baking tray at the bottom and filled the tray with hot water.
  3. Place the cake pan at the middle rack.
  4. Bake until the cake is fully cooked and the top is golden brown. This usually takes about 1 hour and 30 minutes.

Once the cake is done, remove from the oven and gently remove the cake by grabbing the overhanging parchment paper. Cool completely on a wire rack. Once the cake is completely cool, slice it into 9 to 16 squares. I usually do 16 squares since a butter cake can be quite rich. I hope you will love this cake as much as I do. 🙂

Pandan coconut butter cake.

Pandan coconut butter cake.

Other pandan recipes you may want to try

If you love pandan, whether the color, or the flavor, or both, you may want to give my other pandan recipes a try:

And again, if you love a good butter cake and you don’t have pandan leaves, please give my Mrs. Ng old fashioned butter cake recipe a try, I promise you won’t be disappointed. 🙂

Untuk info lebih lanjut,
klik disini

Pandan Chiffon Cake Recipe | Daily Cooking Quest

Pandan Chiffon Cake.

When I fancy a hearty and denser cake, I bake myself a butter cake or a pound cake. Sometimes, I prefer a soft, light, airy, and fluffy cake, and chiffon cake fits that to a tee.

I have previously shared my recipes for an orange chiffon cake and a matcha marble chiffon cake. Today I will share my recipe for a pandan chiffon cake.

For me, the best pandan chiffon cake must use fresh/frozen pandan leaves. But I will give an option to bake this cake with a store-bought pandan extract too since it may not be possible for everyone to get pandan leaves.

Ingredients for pandan chiffon cake: pandan leaves, coconut milk, eggs, cake flour, baking powder, canola oil, powdered sugar, salt, and vinegar.

Ingredients for pandan chiffon cake: pandan leaves, coconut milk, eggs, cake flour, baking powder, canola oil, powdered sugar, salt, and vinegar.

Ingredients for pandan chiffon cake

Pandan extract

For the 100% natural pandan extract, we will need fresh/frozen pandan leaves, canned coconut milk, and water.

If you can’t find fresh/frozen pandan leaves, you can replace it with store-bought pandan extract. My suggestion will be to use the Koepoe-Koeopoe brand pandan paste. You should be able to bake many batches of pandan chiffon cake from even the smallest bottle.

Chiffon cake batter

For the chiffon cake batter, we will need eggs, canola oil (or other neutral-flavored oil), cake flour, baking powder, salt, powdered sugar, and vinegar (or cream of tartar).

You can use all-purpose flour to replace cake flour, but know that your chiffon cake won’t be as light and fluffy as the one using cake flour.

Choosing the right pan to bake a chiffon cake

An aluminum pan is essential to baking a chiffon cake, and it must be one that is NOT non-stick.

A chiffon cake pan is very similar to an angel food cake pan. If you live in the US as I do, you may want to get this 7-inch angel food cake pan from Wilton, which is half the size of a regular angel food cake pan.

If you live in Asia, your baking store probably stocks several sizes of chiffon pan. Please choose a 20-cm tube pan to work with this recipe.

(1) Beat egg yolks and powdered sugar. (2) Add pandan extract and canola oil. (3) Sift in cake flour, baking powder, and salt. (4) Egg yolk batter.

(1) Beat egg yolks and powdered sugar. (2) Add pandan extract and canola oil. (3) Sift in cake flour, baking powder, and salt. (4) Egg yolk batter.

Pandan chiffon cake batter

1. Pandan extract

Use a pair of scissors to cut pandan leaves into thin strips and place them in the food processor/blender along with coconut milk and water. Grind into a smooth puree, then strain with a fine-mesh strainer or a cheesecloth to extract 1/2 cup of pandan extract.

2. Egg yolk batter

Beat egg yolks and powdered sugar in a mixing bowl until well mixed. Add pandan extract and oil, continue beating until well mixed. Sift in cake flour, baking powder, and salt, and beat until just combined.

3. Egg white batter

In another large mixing bowl, whisk egg whites until foamy. Add cream of tartar (or vinegar), followed with powdered sugar in 3 batches, whisk until stiff peak.

4. Chiffon batter

Fold 1/3 of egg white batter into egg yolk batter with a whisk/spatula until well mixed, then pour this into the remaining egg white batter and fold again until well mixed.

(5) Stiff peak egg white batter. (6) Fold 1/3 of egg white batter to egg yolk batter. (7) Pour egg yolk batter into the remaining egg white batter and fold until smooth. (8) Pour batter into an ungreased and unlined 7-inch angel food cake pan.

(5) Stiff peak egg white batter. (6) Fold 1/3 of egg white batter to egg yolk batter. (7) Pour egg yolk batter into the remaining egg white batter and fold until smooth. (8) Pour batter into an ungreased and unlined 7-inch angel food cake pan.

Baking and cooling a chiffon cake

Baking the cake

Pour the batter into an ungreased and unlined 7-inch angel food pan. Gently tap the pan to remove air bubbles. Bake in the preheated oven of 170 Celsius (335 Fahrenheit) for 15 minutes.

After 15 minutes, reduce the oven temperature to 150 Celsius (300 Fahrenheit). Continue baking for another 30-35 minutes, or until a cake tester comes out clean.

Cooling the cake

Cool the chiffon cake by inverting the pan to prevent the cake from collapsing. It will take about 3-4 hours to cool it to room temperature. Once the cake is completely cool, gently run a thin knife along the edges of the pan to unmold the cake.

Pandan Chiffon Cake.

Pandan Chiffon Cake.

Chiffon cake troubleshoots

1. The cake slides out of the pan when you invert it to cool

The cake is under-baked, and your oven temperature is probably too low. You may need to bake the cake for another 10-15 minutes.

2. The top (previously bottom) of the cake caved in

The oven temperature is too high, causing the cake to over-expand during baking, and in turn, relaxes and sinks during cooling.

3. The top of the cake cracks

Well, this is not the end of the world since we usually serve the cake upside down. So the side that ultimately faces up is the bottom of the cake.

If you wish, after 15 minutes of baking, remove the pan from the oven and quickly make thin slits on the top to control the cracking pattern of the chiffon cake. With this, you don’t need to serve the cake upside down. 😉

4. The top of the cake is too dark

You can tent the cake with an aluminum foil halfway during baking to prevent further browning once the cake develops a nice golden brown color.

5. The cake has big holes

One of these are usually the culprits:

  • Not tapping the cake pan to remove air bubbles before baking. You can even run a chopstick/skewer in the batter to help remove the air bubbles.
  • Egg whites batter and egg yolk batter are not fully mixed.
  • Egg whites batter doesn’t reach a stiff peak.
Pandan Chiffon Cake.

Pandan Chiffon Cake.

Other chiffon cake recipes to try

If you are a big fan of chiffon cakes, you may want to give my other chiffon cake recipes a try:

These two recipes also show how you can do a controlled craking if you wish, though it is an optional step.

Untuk info lebih lanjut,
klik disini

Nasi Pandan Wangi – Aneka Resep Vegetarian

Selain menggunakan santan Nasi Pandan Wangi untuk membuat nasi lemak atau nasi uduk yang gurih dan populer, ternyata nasi juga bisa dimasak dengan menambahkan beberapa lembar daun pandan untuk menghasilkan nasi pandan yang wangi. Cara untuk memasakanya juga sangat sederhana.

BAHAN:
750 ml air
400 gr beras pulen, cuci bersih, tiriskan
4 lembar daun pandan, tumbuk, peras airnya
Daun pisang untuk membungkus

CARA MEMBUAT:
1. Didihkan air. Masukkan beras dan air daun pandan, masak hingga air habis terserap oleh beras.
2. Aduk sesekali agar tidak gosong. Angkat.
3. Kukus dalam dandang panas selama 45 menit. Angkat.
4. Ambil selembar daun pisang. Bungkus nasi pandan bentuk kerucut.
5. Sajikan hangat.

Untuk: 4 orang @ 353 kalori/porsi

Untuk info lebih lanjut,
klik disini