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Bagaimana Cara Membuat Lezat Chiffon pandan Cara Bunda Syahrini Hastuti



Chiffon pandan Cara Bunda Syahrini Hastuti.
Pandan chiffon cake is like a dream cake due to its fluffiness, softness and moistness. The fragrance of the cake comes from the extract of pandan leaves which is also known as screw pine leaves. Pandan chiffon cake is moistened and flavoured with coconut milk and pandan juice.



Chiffon pandan


Light and airy, this basic chiffon cake has sweet floral and aromatic notes from bright green pandan extract.

This soft and feather light pandan chiffon cake tasted perfect and fragrant with coconut cream and freshly squeezed pandan juice.

The natural pastel green colour came from the pandan juice itself (anyway, if you prefer a deeper green, just add a little green colouring into the batter) and the sweetness is just right, not too sweet to my liking.

Anda dapat membuat Chiffon pandan menggunakan 10 resep dan 5 langkah. Inilah cara Anda membuat ini.


Resep Untuk Membuat Chiffon pandan



  1. Persiapkan 1/2 sdt dari pandan paste.


  2. Anda membutuhkan 40 ml dari coconut cream.


  3. Kemudian 20 ml dari air.


  4. Kemudian 3 dari kuning telur.


  5. Persiapkan 30 ml dari minyak goreng.


  6. Kemudian 60 gr dari terigu.


  7. Persiapkan 3 dari putih telur.


  8. Kemudian 1/4 sdt dari cream of tartar.


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  9. Anda membutuhkan 70 gr dari gula.


  10. Kemudian sejumput dari garam.




Watching this season’s Masterchef, surprisingly found that Dan Hong’s pandan chiffon cake was set as a pressure test for their contestants.

This Pandan Chiffon Cake is a very moist cake with soft and fluffy texture.

This recipe uses fresh pandan juice extracted from pandan leaves, no artificial colouring or flavour are added, thus the cake has a very nice natural colour and fragrant.

I love chiffon cake of all kinds—pandan, orange, or coffee, but my true love is definitely pandan chiffon cake.



Cara Mebuat Chiffon pandan




  1. Campur pandan paste+ coconut cream + air.



  2. Kocok kuning telur manual sampai pucat lalu tambah pandan paste di atas + minyak goreng + terigu + garam. aduk sampai rata.



  3. Kocok putih telur dgn mixer kecepatan sedang (speed 9 di kitchen aid) sampai berbusa lalu masukan gula sedikit demi sedikit. kocok sampai soft peak.



  4. Masukan adonan putih telur jd 3 bagian ke adonan no 2 diatas. pakai spatula sampai rata.



  5. Panggang di oven 175 drajat slama 40min.





Pandan leaf (screwpine leaf) is widely used in Malaysia, and this chiffon cake is infused with the sweet fragrance of fresh pandan juice.

If you love Angel cake, you absolutely have to try this out.

Pandan cake is a light, fluffy, green-coloured sponge cake (“kue”; of Indonesian origin) flavoured with the juices of Pandanus amaryllifolius leaves.

It is also known as pandan chiffon.

The cake is popular in Indonesia, Malaysia, the Philippines, Singapore, Vietnam, Cambodia, Laos, Thailand, Sri Lanka, Hong Kong, China, and also the Netherlands, especially among the Indo community, due to its.


My description

My description