Pandan Chiffon Cake & Sweet Potato Fatt Koh

It was always a bad idea for me to get home early i will mess around in my kitchen till bedtime and today makes no difference after reaching home straight after work i made these 2 batches of pandan chiffon cakes but using different methods and 2 sweet potato fatt kohs for my mum for praying..


Method 1
(using Wendy's Oil-ess Pandan Chiffon Cake Recipe)

This is my 2nd attempt on Wendy's recipe the first time i flopped totally the sides of the cake sunk in argghhh but today success i can't figure out what went wrong the 1st time but anyway the 2nd attempt was beautiful thanks wendy for this recipe =)

Method 2

Pandan Chiffon Cake
(adapted from Kevin Chai Chiffon Cake is Done with some modifications)

Ingredients

Egg Yolk Batter
4 egg yolks
2 tbsp concentrated pandan juice
70g coconut milk
2 tbsp cooking oil
40g castor sugar
80g plain flour

Egg White Foam
4 egg whites
1/4 tsp cream of tartar
50g caster sugar

Method

1. To make egg yolk batter,combine egg yolks, pandan  juice, coconut milk, cooking oil and caster sugar in a mixing bowl. Fold in flour until combined.
2. To make egg white foam, beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar,beating at high speed until stiff peaks form.
3. Gently fold egg white foam into egg yolk batter until blended.
4. Pour batter into a ungreased 7-inch tube pan. Bake in a preheated oven at 170 degrees for 30-40mins or until cooked.
5. Remove from oven, invert cake until completely cool.Remove from tube pan slice and serve.

Sweet Potato Fatt Koh

My first attempt in making a big fatt koh like this and in my opinion it is not smiling happily the ones i made previously were in small aluminum cups and they all smiled happily hmmm time to do some research online.. the orange sugar is a plus original recipe calls for brown sugar but i prefer orange sugar as it is more fragrant.. the end product is soft and fluffy not like the ones we bought from outside hard and floury =)

Sweet Potato Fatt Koh
(adapted from Joy of Cooking's Local Kueh with some modifications)

Ingredients

Starter:
50g sifted plain flour
50ml water
1 tsp dry yeast

Batter:
200g sifted plain flour
2 tsp double action baking powder
200g orange sweet potato, peeled,cut into small pieces,steamed & mashed

120g coconut milk
40g water
140g orange sugar
1 egg

Method:

1. Starter: Mix all starter ingredients and set aside for 30mins to proof.
2. Batter: Sift plain flour together with double-action baking powder. Put sweet potato,coconut milk, water, orange sugar and egg in a mixing bowl and mix well. Fold in flour mixture and starter by hand till well blended.
3. Pour batter into aluminum cups or metal cups till 90% full and set aside for 15mins to proof. Put cups in steamer and steam over high heat for 15mins. Big cups require 30-40mins.