Peranakan-style Pandan Kaya Chiffon Swiss Roll - Made with Coconut Milk and Cream Filling, HIGHLY RECOMMENDED!!!
Pandan Swiss Roll again? Yup!
Unlike the Bengawan-solo-like cottony-soft type of pandan Swiss roll that I have shared earlier at here, this is the Peranakan-style pandan Swiss Roll that has a velvety kueh-like pandan cake layer that tastes a little bit like kaya too! It is sweet but not too sweet because I have made it with fresh cream and a layer of less-sugar less-rich gula Melaka kaya filling.
In fact, I like it for being a little salty and mostly for its alluring pandan and coconut fragrance. Isn't it perfect or what? Heavenly? Delicious? YUMMY??? I would say that this is another recipe that is worth sharing...
See! I told you at here that I don't have to bake pretty Swiss rolls with hurricane motifs.
The following Asian-style non-hurricane Swiss rolls that I have baked are awesome too!!!
Chocolate Swiss Roll
Charcoal Swiss Roll
Strawberry Swiss Roll
Taro Swiss Roll
Nestum Cereal Floss Mayonnaise Chiffon Swiss Roll
Strawberry Jam Chiffon Swiss Roll
THIS and Like-Bengawan-solo Pandan Kaya Swiss Roll
Awesome because these Swiss rolls are all so less stressful to bake and perfectly delicious!
Here's a video showing how I baked this yummy pandan Swiss roll.
In this video, you will see that the coconut milk that I used and the coconut-milk-pandan extract are rather curdly. This is because it was a very cold day when I baked this cake and the fat content of the coconut milk actually solidified. So don't panic if you see the same thing when you are baking the cake on a very cold day.
To condense the length of my video to just one minute, I'm sorry that I didn't demonstrate how to make my less-sugar microwave gula Melaka kaya in this video but will share my kaya recipe later.
If you are making this kaya, please note that this less-sugar less-rich kaya is specially made to assemble this Swiss roll with cream filling. With less added sugar, this kaya needs to be kept in a fridge for LESS than a week. Plus, with the addition of one whole egg, this kaya tends to look creamier with less translucent texture. If you want to make easy microwave kaya that looks and tastes like more like real kaya, please use the recipe at here and DO NOT reduce the sugar content!!! If you want to make easy microwave kaya that has more custard base with egg yolks (no egg white), please use the recipe at here.
Like my recipes? To get the latest updates, you can follow me at either my Facebook at here or here or my Instagram @zoebakeforhappykids
Here are the recipes.
Pandan Coconut Milk Chiffon Cake Base
A
4-6 pandan leaves
90g light coconut milk with 13% fat* plus more if required
B
75g egg yolks (about 4-5 large)
35g vegetable oil, preferably something that is neutral tasting
a few drops of natural green colouring or pandan paste, optional
C
100g cake flour with 8% protein
1 tsp baking powder
1/8 tsp salt
D
175g egg whites (about 4-5 large)
80g caster sugar
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Unlike the Bengawan-solo-like cottony-soft type of pandan Swiss roll that I have shared earlier at here, this is the Peranakan-style pandan Swiss Roll that has a velvety kueh-like pandan cake layer that tastes a little bit like kaya too! It is sweet but not too sweet because I have made it with fresh cream and a layer of less-sugar less-rich gula Melaka kaya filling.
In fact, I like it for being a little salty and mostly for its alluring pandan and coconut fragrance. Isn't it perfect or what? Heavenly? Delicious? YUMMY??? I would say that this is another recipe that is worth sharing...
 |
| Happy that I have baked this perfect Pandan Kaya Chiffon Swiss Roll. It is so delicious!!! |
See! I told you at here that I don't have to bake pretty Swiss rolls with hurricane motifs.
The following Asian-style non-hurricane Swiss rolls that I have baked are awesome too!!!
Chocolate Swiss Roll
Charcoal Swiss Roll
Strawberry Swiss Roll
Taro Swiss Roll
Nestum Cereal Floss Mayonnaise Chiffon Swiss Roll
Strawberry Jam Chiffon Swiss Roll
THIS and Like-Bengawan-solo Pandan Kaya Swiss Roll
Awesome because these Swiss rolls are all so less stressful to bake and perfectly delicious!
 |
| This cake is awesome! ... because this velvety pandan-coconut-milk cake base tastes slightly like kueh and kaya too! |
 |
| It's so heavenly with a good amount of pandan and coconut fragrance! Hands up if you think that you like this cake? Me! Me! Me! Me! Me!!! LOL! |
Here's a video showing how I baked this yummy pandan Swiss roll.
In this video, you will see that the coconut milk that I used and the coconut-milk-pandan extract are rather curdly. This is because it was a very cold day when I baked this cake and the fat content of the coconut milk actually solidified. So don't panic if you see the same thing when you are baking the cake on a very cold day.
To condense the length of my video to just one minute, I'm sorry that I didn't demonstrate how to make my less-sugar microwave gula Melaka kaya in this video but will share my kaya recipe later.
If you are making this kaya, please note that this less-sugar less-rich kaya is specially made to assemble this Swiss roll with cream filling. With less added sugar, this kaya needs to be kept in a fridge for LESS than a week. Plus, with the addition of one whole egg, this kaya tends to look creamier with less translucent texture. If you want to make easy microwave kaya that looks and tastes like more like real kaya, please use the recipe at here and DO NOT reduce the sugar content!!! If you want to make easy microwave kaya that has more custard base with egg yolks (no egg white), please use the recipe at here.
Like my recipes? To get the latest updates, you can follow me at either my Facebook at here or here or my Instagram @zoebakeforhappykids
Here are the recipes.
Pandan Coconut Milk Chiffon Cake Base
A
4-6 pandan leaves
90g light coconut milk with 13% fat* plus more if required
B
75g egg yolks (about 4-5 large)
35g vegetable oil, preferably something that is neutral tasting
a few drops of natural green colouring or pandan paste, optional
C
100g cake flour with 8% protein
1 tsp baking powder
1/8 tsp salt
D
175g egg whites (about 4-5 large)
80g caster sugar
Filling:
100ml cold whipping cream with 35% fat
about 120ml (1/2 cup) kaya, store-bought or homemade with reduced sugar (see below)
*If unavailable, use regular coconut milk with 24% fat plus coconut water in 1:1 ratio.
Preheat oven to 180°C (No fan forced please).
Line one 35 x 25 cm baking tray with baking paper.
For A:
Using a kitchen scissor, snip pandan leaves into small pieces and place them into a blender or a processor container with 90g coconut milk and process. Place blitzed pandan over a muslin cloth and squeeze out the pandan-coconut-milk juice. Use only 90g of the juice. Top the mixture with extra coconut milk to 90g if the extracted juice is less than 90g.
For B:
Place the extracted juice, egg yolks, oil and colouring (if desired) in a large mixing bowl and use a hand whisk to mix until everything is combined.
For C:
Combine all in C. Sift mixture C into the egg yolk mixture and use a hand whisk to mix until well incorporated.
For D:
Using an electric mixer with a whisk attachment, beat egg whites in low speed for about 10 mins or until foamy. Increase beating speed to medium (not too high to avoid large bubbles forming). While beating, add sugar gradually and continue to beat until stiff peaks form.
Combine A+B and C:
Using a hand whisk or a spatula, gently fold in the egg whites to the flour mixture in 3-4 portions. It is ok to mix the first batch of egg whites into the egg yolk mixture a little more vigorously but the mixing has to be gentle later. Making sure most of the white is not visible after folding.
Pour batter into baking tray. Use a spatula to spread the batter evenly and gentle tap the filled tray on the kitchen top to remove any large bubble. Bake for 16 mins or until the cake is well risen and fully cooked.
When done, remove cake (with its baking paper) from the tray immediately and transfer it onto a wire rack to cool. After 5-10 mins of cooling, flip the cake onto a clean baking paper and remove the used baking paper at its bottom. Allow the cake to cool completely.
To assemble:
Using an electric mixer or a cream whipper, whip cream until stiff peaks form.
Discard pandan leaves once they are cooked. Cool completely to room temperature before using it to assemble the cake later.
Happy Baking
*If unavailable, use regular coconut milk with 24% fat plus coconut water in 1:1 ratio.
Preheat oven to 180°C (No fan forced please).
Line one 35 x 25 cm baking tray with baking paper.
For A:
Using a kitchen scissor, snip pandan leaves into small pieces and place them into a blender or a processor container with 90g coconut milk and process. Place blitzed pandan over a muslin cloth and squeeze out the pandan-coconut-milk juice. Use only 90g of the juice. Top the mixture with extra coconut milk to 90g if the extracted juice is less than 90g.
For B:
Place the extracted juice, egg yolks, oil and colouring (if desired) in a large mixing bowl and use a hand whisk to mix until everything is combined.
For C:
Combine all in C. Sift mixture C into the egg yolk mixture and use a hand whisk to mix until well incorporated.
For D:
Using an electric mixer with a whisk attachment, beat egg whites in low speed for about 10 mins or until foamy. Increase beating speed to medium (not too high to avoid large bubbles forming). While beating, add sugar gradually and continue to beat until stiff peaks form.
Combine A+B and C:
Using a hand whisk or a spatula, gently fold in the egg whites to the flour mixture in 3-4 portions. It is ok to mix the first batch of egg whites into the egg yolk mixture a little more vigorously but the mixing has to be gentle later. Making sure most of the white is not visible after folding.
Pour batter into baking tray. Use a spatula to spread the batter evenly and gentle tap the filled tray on the kitchen top to remove any large bubble. Bake for 16 mins or until the cake is well risen and fully cooked.
When done, remove cake (with its baking paper) from the tray immediately and transfer it onto a wire rack to cool. After 5-10 mins of cooling, flip the cake onto a clean baking paper and remove the used baking paper at its bottom. Allow the cake to cool completely.
To assemble:
Using an electric mixer or a cream whipper, whip cream until stiff peaks form.
Use a knife to trim off about 0.5 cm from both the shorter sides of the cake. Place cake with its skin side facing up on a large piece of clean baking paper.
Spread a layer of cream, then kaya evenly on the cake. Roll the cake from the shorter end along the longer side to form a Swiss roll.
Spread a layer of cream, then kaya evenly on the cake. Roll the cake from the shorter end along the longer side to form a Swiss roll.
Wrap in clean baking paper and then in cling wrap. Allow cake to firm up into its shape for at least 1 hr or overnight in the fridge.
Trim off both sides of the cake. Slice and serve.
Store any uneaten cake in an airtight container and in the fridge for up to 3 days.
Homemade Express Microwave Less sugar Less Rich (Whole Egg) Gula Melaka Kaya
Trim off both sides of the cake. Slice and serve.
Store any uneaten cake in an airtight container and in the fridge for up to 3 days.
Homemade Express Microwave Less sugar Less Rich (Whole Egg) Gula Melaka Kaya
Makes about 1/2 cup
50g roughly chopped gula Melaka or light brown sugar
120ml light coconut milk with 13% fat*
2 pandan leaves, slightly bruised, shredded lengthwise and knotted
1 large whole egg
1 large yolk
Dissolve gula Melaka or brown sugar in 1 tbsp or any minimal amount of boiling water. Allow mixture to cool slightly.
Place coconut milk in a heat proof microwaveable bowl and cook coconut milk in microwave for 1 min with high power. Remove and stir. Repeat this 1 min high power and stir microwave step until coconut milk should be hot but not boiling. Then, add sugar mixture and pandan into the hot coconut milk.
In a separate bowl, beat egg and yolk until well-combined. Pour through a sieve to remove bubbles and make sure that there is no clumps of egg white in the mixture - this step is important.
While the coconut milk mixture is hot, stir with a whisk while pouring in the egg mixture in a stream. The mixture will thicken slightly.
Microwave the mixture again on medium power for 30 secs. Remove and stir. Repeat microwaving and stirring step until kaya reaches its ideal smooth and creamy texture.
50g roughly chopped gula Melaka or light brown sugar
120ml light coconut milk with 13% fat*
2 pandan leaves, slightly bruised, shredded lengthwise and knotted
1 large whole egg
1 large yolk
Dissolve gula Melaka or brown sugar in 1 tbsp or any minimal amount of boiling water. Allow mixture to cool slightly.
Place coconut milk in a heat proof microwaveable bowl and cook coconut milk in microwave for 1 min with high power. Remove and stir. Repeat this 1 min high power and stir microwave step until coconut milk should be hot but not boiling. Then, add sugar mixture and pandan into the hot coconut milk.
In a separate bowl, beat egg and yolk until well-combined. Pour through a sieve to remove bubbles and make sure that there is no clumps of egg white in the mixture - this step is important.
While the coconut milk mixture is hot, stir with a whisk while pouring in the egg mixture in a stream. The mixture will thicken slightly.
Microwave the mixture again on medium power for 30 secs. Remove and stir. Repeat microwaving and stirring step until kaya reaches its ideal smooth and creamy texture.
Discard pandan leaves once they are cooked. Cool completely to room temperature before using it to assemble the cake later.
Happy Baking
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