Red Bean Coconut Milk Chiffon Cupcake - Preparation for a birthday celebration!

I have been quite busy lately. Was busy with things like taking care of my daughters and most importantly, busy with all the process and procedures of buying a house! Yes, I am buying a house. To be exact, my husband is buying a house and in fact it is a landed property at Semenyih, Kajang.
Finally we will be owning a house soon.

Lately, I have bake quite a few Chiffon cake. In fact, yesterday, 24 March 2013, my mother in law requested me to bake red bean chiffon cake as a preparation to celebrate my sister in law's husband's birthday. The celebration is requested by my sister in law's mother in law. Oh, what a weird request. Why my mother in law has to celebrate this birthday? Sometimes, I don;t really understand this kind of weird Chinese customs.

Ok, back to my cake. I have bake this red bean chiffon cake for quite a number of times. This time around, is actually my 2nd time baking it in a cupcake. I was thinking that decorating cake in cupcake will be much easier, as we do not have to put too much icing or cream on top of the cake to make it nice. Below is the recipe that is able to make around 17 square cup cake or a 23cm chiffon tube pan.

Ingredients
6 egg yolk (this time around I use 6 B size eggs + 1 C size egg)

20g fine sugar ( I reduce to 10g)
30g cooking oil (I use Sunflower oil)
1/4tsp salt
150g cake flour ( this time I use self raising flour)
130g red bean paste
70g thick coconut milk (I use Ayam brand UHT coconut milk)

6 egg white (this time around I use 6 B size eggs + 1 C size egg)
1/2tsp cream of tar2
60g fine sugar

23 cm tube pan or around 17 square cupcakes, 180 degree Celsius preheat oven.

Note: My square cupcakes is 2 inch X 2 inch size.

Step:
1. Preheat oven to 175C.
2. Hand whisk yolk + 10g of sugar

3. +coconut milk+oil

4. +red bean paste -> yolk batter.

5. Using a mixer, beat egg white until frothy + tar2 + fine sugar -> stiff -> meringue. 

6. Take 1/3 of the meringue and fold into yolk batter 

7. Pour yolk batter into the meringue and fold until uniform.

8. Scoop the batter into square cupcake until at least 80% full. 

9. Bake for 30 minutes. 

10. If after 30 minutes, the top of the cake is not yet brown, bake for another 5 to 10 minutes.  

11. Cool the cake as it it.

After letting the cake cool down at room temperature, I whipped up some non dairy whipping cream to test on writting wordings on the cake, as practise. 

I use 100g of non dairy whipping cream, and whip it up till stiff using electric mixer. 

After 10 minutes of baking.

Just out from the oven!

Word writing practice!

Word writing practice by my sister in law!

Red Bean Coconut Milk Chiffon Cake

I bake this cake on 16 Jan 2013 using the recipe from Happy Flour. 

The cake turns out to be extremely delicious and fragrant. My husband and I finish half of the cake after I un-mold it. 

Ingredients
A:

3 egg yolk ( I use A grade)
20g caster sugar ( I use fine sugar)
2 tbsp cooking oil (30g)  ( I use Canola oil)
1/8tsp salt ( I just add a pinch)
75g cake flour
65g red bean paste
70g thick coconut milk (I use Ayam Brand UHT Trim Coconut Milk) 

B:
3 egg white
1/4tsp cream of tartar
60g caster sugar

18 cm tube pan, 160 degree Celsius preheat oven.

Method:

1.  Mix all the ing. from A until well combine following below sequence.

2. Yolk + Sugar -> hand whisk until sugar dissolve

3. + Oil + Salt + Red bean 

4. Sift in flour -> Yolk batter

5. From B, egg white + tar2 + sugar -> electric mixer -> stiff -> meringue

6. Take 1/3 of the meringue and fold into yolk batter 

7. Pour yolk batter into the meringue and fold until uniform. 

8. Bake for 50 minutes. 

9. Cool the cake upside down. 

Verdict:
Definitely the best chiffon cake so far.

This is my 1st Blog - I bake Pandan Chiffon Cake!

Hi!
This is a blog that I create as a diary of my baking and cooking life. I created this blog so that I can keep all my recipes for my own reference in the future. My method of writing recipes are very simple and straight forward. This blog is created just for my reference. Hence I might be using lots of abbreviations or short form.
Today, 19 Jan 2013, I just finish baking Pandan Chiffon Cake. I just took the cake out from the oven a few minutes ago. The cake is now cooling in the kitchen. Hopefully, my cake turns out to be a success and it will not shrink. Reason is that I am using a new recipe for this cake, from a fellow blogger Jane Chew.

Here is the recipe.
Ingredients:
A:
30g coconut milk (I use Ayam Brand UHT Trim Coconut Milk)
50g canola oil
20g concentrated pandan juice or few drops pandan paste
3 egg yolks ( I use A grade eggs)
70g low protein flour ( I use Nona's Superfine, Superwhite flour)

B:
3 egg whites (120g) ( I use A grade eggs)
70g fine sugar
18cm tube pan , 160 degree Celsius, preheat ( I normally preheat at least 15 minutes)

Method:
1. Yolk + A bit of sugar -> beat still sugar dissolved.
2. + Pandan juice + oil + coconut milk -> mix well
3. + Sift in flour -> egg yolk batter
4. Egg white + tar2 + sugar -> stiff -> meringue
5. Take a bit of the meringue fold into egg yolk batter
6. Pour the mix batter into the meringue and fold -> combine
7. Bake for 45 minutes
8. Cool the cake upside down ensuring there is plenty of room below the cake.

Note: The cake turns out to be very soft and light. However, there are a few air pockets or holes around the cake. I forgot to take a chopstick and run it across the batter before baking.