| Ingredient | Method |
| A- 58ml pandan juice - 2 tsp pandan essence - 40g cream cheese - 25g butter B- 65g flour C- 4 egg yolks D- 4 egg whites - 90g sugar - 1/2 tsp cream of tartar |
1. cook (A)
over double-boiler until well blended and it thickens.
2. remove
it from double-boiler. Add (B) and mix until smooth.
3. Add (C)
and mix until well combined.
4. whip the
egg whites in (D) until foamy. Add in the rest of the (D) ingredients. Whip
until stiff. Add it into the cheese mixture from step 5. Fold in by hand until
well incorporated.
6. Pour it
into 20cm chiffon pan. Do not grease the pan.
7. Bake at 180C for 40-45 mintues.
Remove it from the oven. Invert the pan and let it cool upsaide down.
|
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