Why Save Room for Dessert
Diners order dessert to prolong the interaction with a meal and with each other.
Easy
15 MIN
50 MIN
Pandan, a tropical plant commonly used in Southeast Asian cuisine, can be found at La Salsa on Beach Boulevard and other local markets specializing in international ingredients.
Ingredients
SERVINGS: 12
- 10 pandan leaves
- 1/4 cup water
- 5 eggs, yolks and whites separated
- 1 egg
- 2-1/2 tablespoons vegetable oil
- 1/2 cup coconut milk
- 1/2 teaspoon vanilla extract
- 2/3 cup all-purpose flour, sifted
- 1/4 teaspoon kosher salt
- 1 tablespoon toasted poppy seeds
- 1 teaspoon cream of tartar
- 1 cup granulated sugar
Instructions
Preheat oven to 325°.
Clean pandan leaves by wiping with a damp cloth. Blend leaves together with water in food processor or blender to make 1 tablespoon of pandan juice.
In a medium bowl, combine pandan juice, 5 egg yolks plus 1 egg, vegetable oil, coconut milk, vanilla, flour, salt and poppy seeds with a whisk and set aside. In a large bowl, beat egg whites and cream of tartar using an electric hand mixer until foamy. Add the sugar, then beat until soft peaks form and egg whites are glossy. Add the egg yolk mixture into the egg whites and fold to combine with a spatula. Pour the resulting batter into a greased 8- x 8-inch baking pan. Bake for 50 minutes.
Remove the cake from the oven. Place a wire rack over the top and gently turn the cake upside down in the pan. Leave the cake turned upside down until completely cool. Once cool to the touch, turn pan right side up and slide an offset spatula around the edges to release the cake from the pan. Invert onto plate to serve.
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