Lod Chong / Cendol Taro Chiffon Cake

 

Taro Chiffon Cake Recipe

( 8" round pan, removable base )

A

110g flour

60g oil

B

6 yolks

40g coconut cream

70g fresh milk

C

2tbsp taro paste

Purple coloring

D

6 egg whites

80g sugar

1/4tbsp COTT 

Coconut Whipped Cream

1cup topping cream

1/2cup coconut cream

3/4cup Cendol

Method:-

* A - Heat Oil mix into flour. 

* Add B into A.

* Add C into mixture of A&B

* Beat D until stiff peak and mix into batter. 

* No need to grease or line pan.

* Steam bake 160°c for 80 minutes. Add another 20 mins 170°c. 

* Removed cake set aside to cool.

* In another bowl. Beat coconut cream until fluffy then add in topping cream stiff peak.

* Pour cendol into whipped cream and mix well with spatula.