Ingredients
- Egg yolks 4 no
- Coconut cream (box) 55 g
- Pandan juice 25 g
- Salt Pinch
- Food colouring (green) 1 drop
- Corn flour 5 g
- Soft flour 50 g
- Egg whites 4 no
- Cream of tartar ½ tsp
- Sugar 90 g
Method
- Mix yolks, coconut cream, pandan juice, salt, colouring until well blended.
- Sieve corn flour and soft flour together and mix into above batter. Do not over mix and it may cause a tough crumb.
- Whip egg whites and cream of tartar until half risen and add the sugar. Continue to whip until stiff peak is achieved.
- Fold meringue carefully into the batter.
- Pour into chiffon mould and bake at 160 C for about 25 minutes.
- Remove from oven and allow to cool inverted.
