Chiffon Pandan Suji

Ingredients A

• 7 Egg Yolks
• 120 gr Instant Thick Coconut Milk (e.g., Kara)
• 80 gr Oil
• 140 gr Kunci Flour
• 1-1.5 tsp Delicious Pandan Paste

Ingredients B

• 7 Egg Whites
• 140 gr Granulated Sugar
• 1 tbsp Lime Juice or 1/2 tsp Cream of Tartar
• 1/4 tsp Fine Salt

Steps

1. Ingredient A: Beat the egg yolks with a whisk for about 1 minute, add coconut milk, oil, and stir until smooth.
2. Add flour, stir until smooth, and set aside.
3. Ingredient B: Mix the egg whites, lime juice, and salt until it starts to foam. Gradually add sugar in three additions, beating until stiff peaks form.
4. Gradually fold the egg white mixture into the flour paste using a spatula, taking care not to deflate the batter.
5. Pour into a chiffon pan without greasing it.
6. Bake for 55 minutes at 160 degrees Celsius.