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Thursday, June 4, 2015

Pandan Hokkaido chiffon cupcakes 班兰北海道戚风小蛋糕

I can't remember how long i did not bake some Hokkaido cupcakes. Since i have some homemade concentrated pandan paste, so I use it to make few Pandan Hokkaido cupcakes. The cake was light, natural fragrance, love the pale green colour, and well matching with Chantilly cream.

Fill cake batter till about 90% full

Don't worry when you see cake rise like volcano, LOL. Once you removed from the oven, they will shrink and have nice crack effect.

I just prepared this simple Chantilly cream

I noticed this type of cupcake liner always have this problem where the cake leave from the wall of liner. I still prefer the square box liner that i used for my 1st Hokkaido cupcake.

Don't worry if you do not have this type of piping tip, just use normal tip, insert in the cake and pipe the cream.

Pandan Hokkaido chiffon cupcakes 班兰北海道戚风小蛋糕
*makes 8 cupcakes

For chiffon
2 egg yolks (large or A size)
10g sugar
20g vegetable oil ( I use sunflower oil)
40g milk
1tsp homemade concentrated pandan paste (refer recipe here)
45g cake flour

2 egg whites (large or A size)
20g sugar
1/4tsp lemon juices

For Chantilly cream
100g dairy UHT whipping cream
10g sugar
1/4tsp vanilla extract

Icing sugar, for dusting

1. Pre-heat oven to 170C.
2. Arrange paper liners on baking tray.
3. Hand whisk egg yolk and sugar till pale in colour.
4. Add in sunflower oil ,milk and pandan paste, mix well.
5. Add in cake flour, stir to combine.
6. Beat egg white until foamy, gradually add sugar, and continue beat till close to stiff peak form.
7. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
8. Fold in the balance egg white with a spatula till well combine.
9. Scoop batter into pre-arranged paper liners to about 90% full.
10. Bake for 20mins at middle rack.
11. To make Chantilly cream, beat dairy whipping cream, sugar and vanilla extract in a mixing bowl (place it over another bigger bowl that filled with ice cubes and water), beat over high till stiff peak form.
12. Pipe Chantilly cream into cupcake and dust with icing sugar. Refrigerated before consume.

Recipe by Sonia a.k.a Nasi Lemak Lover

I'm joining Best Recipes for Everyone ~ BREE#10
June 2015 Event: Secret of Chiffon & Roll Cake 
Organized & hosted by Fion of Xuan Hom's Mom Kitchen Diary

This post is linked to Little Thumbs Up event organised by 
Zoe from Bake for Happy Kids and myself, my little favourite DIY, hosted by
 Diana from Domestic Goddess of Wannabe
with her May 2015 theme - Cream
Please link your post - here


Delores Hope said...

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Unknown said...

Really nice, i like it.
for cake secret ingredient visit...

Fion said...

Pretty hokkaido chiffon

Jean Soo said...

lovely! light & pretty lil' hokkaido chiffon!

Anonymous said...

The photos are SO pretty. I admire your photography skill. You can write your own cookbook using your own photos already Sonia.

BTW I also notice my baked muffins tend to 'leave' the side of my cupcake liner which is similar to this type you are using. Perhaps due to the wax?


Sonia ~ Nasi Lemak Lover said...

Redyoyo, Thanks for your compliment . Yes should be the wax caused this problem

mui mui said...

Hi Ah chi,
Nice and pretty HCC.
These HCC must be bursting with pandan aroma :)
Would you like to share this to LTU (June)? Our theme for June is CREAM. You can link your post here (http://thedomesticgoddesswannabe.com/2015/06/little-thumbs-up-june-2015/)
Have a lovely day :D

DomesticGoddessWannabe said...

I really love your chantilly cream. I am so looking forward to trying it out! Thank you for linking up! :)

Joceline Lor said...

Pandan chiffon 味道是最好的了。很棒!

Zoe said...

Hi Sonia,

I have tried and love this recipe. Thanks for sharing the pandan version :D


Mee said...

Just follow your recipe yesterday! It turned out good and soft! Thanks Sonia. Just one comment, the 1 tsp of concentrate pandan juice is not fragrance enough to me. If I would like to add more pandan juice, does that mean i need to reduce the milk as both also liquid?

Sonia ~ Nasi Lemak Lover said...

Mee , is ok if you add extra 1/2tsp to 1tsp concentrate juice more.

Lenny said...

The cupcakes look so nice! Just wondering if I can use the pandan extract using your vanilla hokkaido chiffon cupcake recipe, if I wanted to make 2 flavors? Or is this recipe better?

Podthebaker said...

Hello Sonia! I'm interested to make these cupcakes for an event on Sunday, but I don't really have time to bake them on Saturday or Sunday so I'll have to bake them on Friday, which is tomorrow.. Will they stay fresh till Sunday? Do you suggest I pipe the cream on Saturday night? Thanks!

Baglicious said...

Hi Sonia,
I'm baking this cupcake for lactose and nut free picnic this weekend. Just wonder can I substitute the 40gm milk with 40gm coconut milk? Also, is there any substitute for the chantilly cream cos it's a lactose free picnic? Need your expert advise. Thanks

Sonia ~ Nasi Lemak Lover said...

Baglicious, yes you can replace with coconut milk, and for chantilly cream, you can replace with storebought fresh cream i.e non dairy whipping cream

Baglicious said...

Hi Sonia. Thanks for the prompt reply. Ok will use the coconut milk. As for the fresh cream, it can be used straight and piped into the cupcake right?

Sonia ~ Nasi Lemak Lover said...

Baglicious, yes you can but must store cupcakes in the fridge to avoid the cream melt .

Baglicious said...

Thanks Sonia. Yes guess it's not suitable for picnic. Hmm. Definitely will bake it for special occasion.

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