π Love Story on a Plate: When Southeast Asia meets Down Under – Pandan Lamingtons! ౨ΰ§
This is the most requested recipe since I started my baking journey! And I can imagine why… This Pandan Lamington combines a classic dessert from Southeast Asia and Australia, blending the aromas of pandan and coconut with the soft, airy texture of sponge cake… You can even hear its fluffiness from the video!
@whiskerstreetbakery I spent a third of my life living Singapore where the aroma of wild pandan leaves would fill the air after the rain. Now back in Sydney I find myself craving the flavours i grew up with, and thought the classic pandan chiffon cake would taste wonderful with an Aussie twist ππ€ #baking #pandancake #lamington #homebaker #cake #sweet #sweets #dessert #food #food52 #coconut #pandan #asmr #asmrfood β¬ sonido original – Jesus Mena βοΈ
The flavour of my second home
I spent a third of my life living Singapore where the aroma of wild pandan leaves would fill the air after the rain.
Now back in Sydney I find myself craving the flavours i grew up with, and thought the classic pandan chiffon cake would taste wonderful with an Aussie twist π
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The recipe..!
This recipe uses Pandan Leaves which will usually be available in your local Asian grocery store. Feel free to substitute with Pandan essence if you are not able to get your hands on the leaves!
Pandan Lamingtons
Equipment
- 1 Blender (If you are using pandan essence, then you don't need this)
- 1 Loaf tin (http://www.amazon.com.au/dp/B077K2ZD3M/ref=nosim?tag=whiskerstreet-22)
Ingredients
Pandan Essence
- 100 g Pandan leaves
- 300 g Water
Pandan Chiffon Cake
- 2 pieces Egg yolk Room temperature
- 40 g Cake flour
- 45 g Coconut milk
- 25 g Odourless oil
- 30 g Pandan essence
- 2 pieces Egg white Room temperature
- 35 g White sugar
- A dash Lemon juice
Lamington Coating
- 70 g White chocolate Finely chopped
- 70 g Coconut cream
- 10 g Unsalted butter
- Desiccated Coconut
Instructions
Pandan Essence
- Place the chopped pandan leaves into a blender and add 300g of water.
- Place a fine-mesh strainer or cheesecloth over a bowl. Pour the pandan mixture through the strainer, pressing down on the pandan pulp to extract as much liquid as possible.
- Transfer the strained liquid to a clean container and let it sit in the fridge for at least 1 hour. I would recommend 24 hours. The essence will separate naturally, with the concentrated (dark green) layer settling at the bottom.
- Carefully pour off the clear liquid on top, leaving the thick green essence at the bottom. This concentrated layer is your pandan essence, rich in flavor and color.
- You will only need 30g of this essence. You can store the extra pandan essence in an airtight container in the fridge. Use within 1 week for the best flavor, or freeze it in ice cube trays for longer storage.
Pandan Chiffon Cake
- Preheat the oven to 150Β°C/302Β°F.
- Line the loaf tin with parchment paper. Do not grease the sides to help the cake rise evenly.
- In a bowl, whisk together the egg yolks, coconut milk, vegetable oil, and pandan juice until well combined.
- Sift in the cake flour, and gently fold it into the wet ingredients until smooth and lump-free. Set aside.
- In a separate clean, dry bowl, beat the egg whites and sugar on medium speed until stiff peak. The meringue should be glossy and hold its shape but not be too stiff.
- Gently fold one-third of the meringue into the egg yolk mixture to lighten it.
- Add the remaining meringue, folding gently each time until just combined. Be careful not to overmix, as you want to keep as much air in the batter as possible.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.
- Loosely place a piece of aluminum foil on top and bake for 35-40mins, then remove and bake for the remaining time. This is to avoid cracking of the top & over browning of the cake. A skewer should comes out clean when baked.
- Once baked, remove the cake from the mold by grabbing the parchment paper and let it cool completely before cutting into cubes.
White Chocolate Coconut Coating for the Lamingtons
- Place coconut cream in a microwave-safe bowl. Microwave for 40 seconds at 800W.
- Add the finely chopped white chocolate and butter in and stir the mixture until smooth and fully melted. If there are still lumps, microwave in 10-second intervals, stirring between each, until smooth.
- Set the mixture aside and let it cool slightly until it thickens just enough to coat the lamingtons.
Assembling the Lamingtons!!
- Once your pandan cake has completely cooled, use a serrated knife to gently slice off the thin top layer of the cake. This will remove any browned surface, exposing the vibrant green inside and ensuring a smooth, even finish for each lamington.
- Cut the trimmed cake into small, even squares (about 4cm each) for uniform lamingtons.
- Using a fork or skewer, dip each cake square into the white chocolate coconut coating, ensuring it is fully covered. Allow any excess coating to drip off.
- Immediately roll the coated lamington in desiccated coconut to cover all sides.
- Place the coated lamingtons on a tray lined with parchment paper. Allow them to set at room temperature or refrigerate for faster setting, then they're ready to serve!!
Video
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Equipment I used in the video
The exact model of the blender I used is no longer available, but the link above is an alternative from the same brand, Vitamix.
*As an Amazon Associate, I earn from qualifying purchases. This means I may receive a small commission at no extra cost to you if you make a purchase through the links provided.*
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About me
Hi! I am Cath, a self taught baker who recently left tech to pursue baking full time. I am on my way to become a pastry chef and recipe developer. I love a simple lifestyle, cute stuff, staying active, and caaaats.
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