This chiffon is prepared using the cooked dough method by heating up the coconut milk and oil first then using the heat to “cook” the flour. This method gives the chiffon a more sturdier structure however personally I prefer a more pillow soft texture so will be going back to the traditional method 🙂
3 egg white
70g caster sugar
Egg Yolk Mixture
3 egg yolks
30ml coconut milk
50ml corn oil
2 tsp Pandan essence
70g Hong Kong Flour
1. Preheat oven to 160 degrees.
2. Heat up coconut milk, corn oil till about 40 degrees.
3. Whisk in sifted flour followed by egg yolk, leave aside.
4. Whisk egg white and gradually add in caster sugar till stiff peak.
5. Bring 1/3 portion of the egg white to the egg yolk mixture and fold in *this is to lighten the egg yolk mixture*.
6. Fold in the egg yolk + egg white mixture to the rest of the egg white mixture.
7. Transfer the batter to a 7″ chiffon tin and bake for 40 mins.
8. Invert to cool completely before removing from tin.