Yochana's Cake Delight! : Chiffon Cake Tapai Pandan

Friday, March 07, 2008

Chiffon Cake Tapai Pandan

17 comments:

Rei said...: Aunty, your bakes always look so lovely~! Chiffon cake so tall, bread so fluffy~~, cookies so nice.. Amazing!! Btw, aunty, what does 'tapai' means?

regards
Rei; March 08, 2008 8:52 am
Aunty Yochana said...: Hi rei,

I think it means "Tapioca". I used grated Tapioca for this chiffon cake and I was totally amazed with the result. I was thinking that it will become sticky and dense but it didn't. it's very fluffy and nice.

rgds; March 08, 2008 11:59 am
Anonymous said...: Dear Yochana,
Tapai or tape (both spellings commonly pronounced tah-peh), sometimes referred to as peuyeum (from Sundanese Language)Indonesia , is a traditional fermented food found throughout much of East- and Southeast Asia. It is a sweet or sour alcoholic paste[1] and can be used directly as a food or in traditional recipes. Tapai can be made from a variety of carbohydrate sources, but typically from cassava, white rice, or glutinous rice.[1][2] Fermentation is performed by a variety of moulds including Aspergillus oryzae, Rhizopus oryzae, Amylomyces rouxii or Mucor spp, and yeasts including Saccharomyces cerevisiae, and Saccharomycopsis fibuliger, Endomycopsis burtonii and others, along with bacteria.[1][2] Tapai is also used to make alcoholic beverages ( http://en.wikipedia.org/wiki/Tapai )
I hope this help, happy baking.

from a baking friend; March 08, 2008 12:59 pm
Aunty Yochana said...: Oh hi baking friend,

Wow...thanks for your detailed explanation on Tapai. Is Singkong, tapioca in Indonesia?

rgds; March 08, 2008 3:04 pm
The Lee Girls said...: Hi Aunty Yochana,

I love to bake and your chiffon cake looks so yummy. Wondering f you could share this recipe.

Cheers,
Angelia; March 08, 2008 4:35 pm
Anonymous said...: aunty,
you have made royal icing flowers right? may I know if you are using the royal icing made of egg white, lemon juice and icing sugar?
if you are not, can i try to make flowers using that version of royal icing?
also, can I make other types of decoratios besides flowers?
Sorry for the questions. Because i am new at royal icing and i am trying it for my daddy's coming birthday.
Thank you aunty !!; March 08, 2008 6:03 pm
Aunty Yochana said...: hi anonymous,

Yes I use Royal icing - which is egg white, icing sugar and a tsp of lemon juice. You got to mix to the right consistency till you can pipe it out. Sometimes the egg white might be thick and sometimes it's watery, so you judge yourself.

rgds; March 08, 2008 10:51 pm
Ee said...: hi Lucy,
ur chiffon cake is always amazing...today I made 1 pandan chiffon cake too by Alex Goh. i was so excited when it was out of the oven, it was so tall n fluffy. but then after few seconds...it shrunk a bit....sigh.....is it because I don't have a fluted (3 legged)chiffon cake pan? can't find any in Australia.....envy to see all ur cakes r so high n fluffy loh...but the taste is still nice.; March 09, 2008 12:29 am
Anonymous said...: Yes, Yochana, singkong = tapioka in Indonesia.
Happy baking!!!

From a baking friend.; March 09, 2008 12:38 am
Aunty Yochana said...: Hi Ee,

Yes I used the 3 legged chiffon pan. O.K. if you don't have this, what you can do is to stand the middle tube onto a small surface just to allow the cake to hang. Your cake shrunk a little because it was no hung till completeled cooled. BTW, which part of OZ are you in?

rgds; March 09, 2008 5:12 pm
Aunty Yochana said...: Oh THANKS anonymous.

rgds; March 09, 2008 5:21 pm
Anonymous said...: Your cakes are all so fantastic & looks yummy........done like a" pro. " Is there any way you can share the recipe for the chiffon tapai pandan cake??? Will appreciate you very very much!!!; March 10, 2008 12:43 am
Ee said...: hi Lucy or I think I should call u aunty too...
thanks for the tip re hanging the cake.wont it fall out cos it's quite heavy??csos mine one is the non stick type..but i did spray with cooking oil be4 i put the batter in. maybe that's why it just slip out so easily.
I live in Melbourne.today is very hot here.i made Vickie's water melon layer cake n I am happy with the result.she is releasing her 3rd book this May. we come from the same home town. small world.
have a good nite.thanks again for ur advise.

Ee; March 10, 2008 5:34 pm
Aunty Yochana said...: Hi Ee,

I was thinking that if you're in Perth, I can lug one chiffon pan for you.

Vickie Chieng is a good friend of mine. Sometimes when she comes down to Singapore, we'll have dinner together.

Her third book? Are you referring to the "Malaysian layered Cake"..this is her third book and it's out since last year.

Her fourth book perhaps....

Psst..Vickie, are you there? Can you reply to this?

rgds; March 10, 2008 9:24 pm
Anonymous said...: Hi aunty yochana,

I'm a fan of your recipe blog. I'm just wondering if you give any baking lessons besides providing online recipes? You sure have the ability to be a professional teacher=)

Sarah; March 10, 2008 11:40 pm
Ee said...: hi aunty Lucy,thanks again for ur kind thought.
ya, 4th book...pai say. typo mistake.; March 11, 2008 4:21 am
Aunty Yochana said...: Hi Sarah,

I'm thinking very hard whether to have the class or not. I will post in my blog if I do have a class.

rgds; March 11, 2008 1:41 pm

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