Pandan Swiss Roll
Having made a number of Chinese snacks the last few weeks, I was starting to crave for cakes again. Flipping through some of the recipes I have collected, I decided to try something new I have not made before and preferably with a South East Asian flavour. So, it came down to either a Pandan Kaya Cake or a Pandan Swiss Roll. Both these cakes are pandan flavoured sponge cakes with custard fillings made with mung bean starch. Of the two, Pandan Swiss Roll seemed to be the easier of the two, so Pandan Swiss Roll it was.
I decided to adapt the Raspberry Swiss Roll recipe from Jo’s Deli Bakery since that was the only Swiss roll recipe that I have ever had success with. As for the filling, I decided to just follow the instruction on the back of the mung bean starch (綠豆粉) packet for the ‘Mung Bean Custard Pudding’ (粉粿) but made slight changes to turn it into a pandan flavoured filling for the Swiss roll. Since this is the first time I am attempting this cake, I was not sure how much filling to make, so I used the whole packet of the 90g mung bean starch. As it turned out, that was more than enough for the filling. So remember to adjust it for yourself.
If mung bean starch is unavailable, an alternate filling would be Chantilly Cream (sweetened whipped cream – see note) with a little pandan juice or pandan paste added.
Adapted from the recipe ‘Raspberry Swiss Roll’ at Jo’s Deli Bakery, Malaysia.
[Ingredients]
Sponge Sheet (for 30cm x 25cm x 2cm Swiss Roll pan):
3 egg yolks
30g caster sugar (A)
1/4 teaspoon pandan paste, or adjust for colouring
40ml (2 tablespoons) canola or corn oil
40ml (2 tablespoons) pandan juice (see tip)
30g plain flour
30g cornflour
1 tablespoon coconut milk powder
1/2 teaspoon baking powder
3 egg whites
1/4 teaspoon cream of tartar
50g caster sugar (B)
Filling:
(This amount will be more than enough for the filling, you can set the leftover filling in a mould to make into a Pandan Coconut Custard Pudding; otherwise just halve the quantity of the ingredients.)
90g (1 packet) mung bean starch (tepung hun kwee)
150g caster sugar
400ml (1 tin) coconut cream
200ml water
1/4 teaspoon pandan paste, or adjust for colouring
http://cafeoftheeast.blogspot.com/
[Preparation]
For the Sponge Sheet:
1. Preheat oven to 180°C. Grease and line (bottom only) a 30cm x 25cm Swiss roll pan. Sift together plain flour, cornflour, coconut milk powder and baking powder, set aside.
2. Put egg yolks, caster sugar (A) and pandan paste in a large mixing bowl and whisk to dissolve sugar. Add oil and pandan juice and whisk to combine well.
3. Whisk egg whites and cream of tartar in another mixing bowl until soft peaks formed. Add caster sugar (B) gradually, spoonful by spoonful, whisking until stiff peaks formed.
4. Sift the flour mixture into the egg yolk mixture, whisking lightly to combine. Fold 1/3 of the meringue into the egg yolk batter lightly and gently. Repeat twice more with the rest of the meringue.
5. Pour the batter into the prepared pan, spread evenly. Tap the pan lightly on the bench a couple of times to get rid of any large air bubbles in the batter.
6. Bake in preheated oven for about 20 minutes, or until the surface feels dry.
7. Remove from oven and stand 5 minutes. Loosen sides of cake from the pan if necessary. Evenly sprinkle a little caster sugar over the surface of the cake, put a sheet of baking paper over the cake, then a cake rack over that. Turn over to release the cake from the pan. Remove the lining paper on the bottom of the cake. Turn the cake, right side up, back into its pan to cool.
For the Filling:
Put the mung bean starch into a large saucepan. Add a little of the water to dissolve the starch, whisk to remove any lumps. Add the remaining ingredients and cook over low to medium heat until thickened, whisking constantly. Remove from heat and let cool for about 5 - 10 minutes.
For the Swiss Roll:
Put a sheet of baking paper on the bench, turn the cold cake onto the paper, crust side down. Trim off the crisp edges and make a couple of parallel shallow cuts along the near edge of the cake (the near side where you will start rolling), this is to assist in the rolling process. Spread the warm filling (use as much or as little of the filling according to your taste) onto the cake, to within 2cm of the edges. Grasp the edge of the paper and roll up the cake using the paper as a guide (just like rolling sushi). Once the cake is rolled up, lightly tightened the paper so that the paper wraps around the cake. Leave for about 30 minutes until the rolled-up cake is stable. Remove the paper and put the cake in a covered container and chill in the refrigerator until ready to serve.
[Tips]
1. To get pandan juice, add a little water to 5 - 6 fresh pandan leaves (frozen is also fine), then pound or blend the leaves to obtain juice. If pandan leaves are unavailable, substitute pandan juice with water but increase the amount of pandan paste to 1/2 or 1 teaspoon depending on how deep you want the colour of your cake to be.
2. To make Chantilly Cream, whip 300ml thickened or whipping cream with about 2 tablespoons icing sugar added.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
I decided to adapt the Raspberry Swiss Roll recipe from Jo’s Deli Bakery since that was the only Swiss roll recipe that I have ever had success with. As for the filling, I decided to just follow the instruction on the back of the mung bean starch (綠豆粉) packet for the ‘Mung Bean Custard Pudding’ (粉粿) but made slight changes to turn it into a pandan flavoured filling for the Swiss roll. Since this is the first time I am attempting this cake, I was not sure how much filling to make, so I used the whole packet of the 90g mung bean starch. As it turned out, that was more than enough for the filling. So remember to adjust it for yourself.
If mung bean starch is unavailable, an alternate filling would be Chantilly Cream (sweetened whipped cream – see note) with a little pandan juice or pandan paste added.
Adapted from the recipe ‘Raspberry Swiss Roll’ at Jo’s Deli Bakery, Malaysia.
[Ingredients]
Sponge Sheet (for 30cm x 25cm x 2cm Swiss Roll pan):
3 egg yolks
30g caster sugar (A)
1/4 teaspoon pandan paste, or adjust for colouring
40ml (2 tablespoons) canola or corn oil
40ml (2 tablespoons) pandan juice (see tip)
30g plain flour
30g cornflour
1 tablespoon coconut milk powder
1/2 teaspoon baking powder
3 egg whites
1/4 teaspoon cream of tartar
50g caster sugar (B)
Filling:
(This amount will be more than enough for the filling, you can set the leftover filling in a mould to make into a Pandan Coconut Custard Pudding; otherwise just halve the quantity of the ingredients.)
90g (1 packet) mung bean starch (tepung hun kwee)
150g caster sugar
400ml (1 tin) coconut cream
200ml water
1/4 teaspoon pandan paste, or adjust for colouring
http://cafeoftheeast.blogspot.com/
[Preparation]
For the Sponge Sheet:
1. Preheat oven to 180°C. Grease and line (bottom only) a 30cm x 25cm Swiss roll pan. Sift together plain flour, cornflour, coconut milk powder and baking powder, set aside.
2. Put egg yolks, caster sugar (A) and pandan paste in a large mixing bowl and whisk to dissolve sugar. Add oil and pandan juice and whisk to combine well.
3. Whisk egg whites and cream of tartar in another mixing bowl until soft peaks formed. Add caster sugar (B) gradually, spoonful by spoonful, whisking until stiff peaks formed.
4. Sift the flour mixture into the egg yolk mixture, whisking lightly to combine. Fold 1/3 of the meringue into the egg yolk batter lightly and gently. Repeat twice more with the rest of the meringue.
5. Pour the batter into the prepared pan, spread evenly. Tap the pan lightly on the bench a couple of times to get rid of any large air bubbles in the batter.
6. Bake in preheated oven for about 20 minutes, or until the surface feels dry.
7. Remove from oven and stand 5 minutes. Loosen sides of cake from the pan if necessary. Evenly sprinkle a little caster sugar over the surface of the cake, put a sheet of baking paper over the cake, then a cake rack over that. Turn over to release the cake from the pan. Remove the lining paper on the bottom of the cake. Turn the cake, right side up, back into its pan to cool.
For the Filling:
Put the mung bean starch into a large saucepan. Add a little of the water to dissolve the starch, whisk to remove any lumps. Add the remaining ingredients and cook over low to medium heat until thickened, whisking constantly. Remove from heat and let cool for about 5 - 10 minutes.
For the Swiss Roll:
Put a sheet of baking paper on the bench, turn the cold cake onto the paper, crust side down. Trim off the crisp edges and make a couple of parallel shallow cuts along the near edge of the cake (the near side where you will start rolling), this is to assist in the rolling process. Spread the warm filling (use as much or as little of the filling according to your taste) onto the cake, to within 2cm of the edges. Grasp the edge of the paper and roll up the cake using the paper as a guide (just like rolling sushi). Once the cake is rolled up, lightly tightened the paper so that the paper wraps around the cake. Leave for about 30 minutes until the rolled-up cake is stable. Remove the paper and put the cake in a covered container and chill in the refrigerator until ready to serve.
[Tips]
1. To get pandan juice, add a little water to 5 - 6 fresh pandan leaves (frozen is also fine), then pound or blend the leaves to obtain juice. If pandan leaves are unavailable, substitute pandan juice with water but increase the amount of pandan paste to 1/2 or 1 teaspoon depending on how deep you want the colour of your cake to be.
2. To make Chantilly Cream, whip 300ml thickened or whipping cream with about 2 tablespoons icing sugar added.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
Labels: Asian Cakes, Cakes and Cupcakes
posted by SeaDragon @ 12.5.05
13 Comments:
Looks so yummy! I want the recipe!
Drooling now though I am not big fan of coconut. Your fillings are so generous!!!!
SD, while waiting (impatiently) for the recipe, wondering whether the filling is made with green pea flour? :D
Jan,
Thank you, recipe posted :)
Precious moments,
Thank you! Maybe you can try without the coconut milk powder for the cake and just use milk or water for the filling part. :)
Anonymous,
Kirsten (guessing here)? Recipe posted - Yes, filling was made with green pean flour (mung bean starch). :)
Looks absolutely mouth watering, like store bought. Thanks for the recipe.
SD,
The swiss roll is very nicely done! Good job! I have not made swiss roll for a long long time already. The last one was a chocolate swiss roll decorated with coffee buttercream for last Christmas's yule log ;p
hehehe...yes the 3rd entry is mine - kirsten. So predictable huh! *embarrassed* ;)
oh.... it looks so good.... I love food with pandan and coconut... will try one day...Thank you for sharing..
hi hi SeaDragon
I already received command from the man of the house to get my hands dirty in your pandan swiss roll recipe!!! I will try out and let you know.
On the other hand, would it be okay if I add you to my sidebar?
Little Corner of Mine,
Thanks, you're welcome! I've been visiting your blog on and off since finding it through Jan's blog (I think?), have enjoyed reading them :)
Jo,
Must thank you again for the basic Swiss roll recipe! :) I've made it many times and not failed once yet!
Kirsten,
Hahaha, no need to be embarrassed lah, I was just stabbing in the dark and guessed it right :)
Doreen,
You're welcome - Hehe, finally you've your own food blog too, it will be a pleasure to read through them when I have more free time.
pinkcocoa,
You're funny, being commanded indeed - now I'm getting nervous if my recipe is up to standard or not ;p
Regarding the side bar, thanks for asking - and yes, you're welcome to add it.
SD,
Took me 10 mins to write down this recipe yesterday on paper since u disable the copy-paste thingie! :(
But I was absolutely delighted tht the swiss roll turn really pretty n soft.
[IMG]http://i109.photobucket.com/albums/n69/sspaks/pandanswissroll2.jpg[/IMG]
I dunno why my pic is not appearing but perhaps u care to check it out at :
http://s109.photobucket.com/albums/n69/sspaks/?action=view¤t=IMG_1030.jpg
Thks for sharing this wonderfully delish recipe!
Lissa
Lissa,
Your Swiss Roll looked delicious and it rolled up so beautifully too, well done :)
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