Soft Pandan Sponge Cake, Fluffy Like Clouds And Fragrant From The Kitchen

Hello everyone, welcome back to Cô Ba Bình Dương's channel. Today I will share with you a very simple cake. This method does not require a complicated oven, nor does it demand intricate egg-beating techniques. With just the simple steps of mixing the batter and steaming it, you'll be able to make fluffy, smooth sponge cakes that rise beautifully and tear apart delightfully. Come join me in the kitchen and make this delicious cake right away with me! First, I'll go prepare the pandan juice. Use about 50g of pandan leaves, and choose leaves that are dark green, broad, and thick. After washing the pandan leaves thoroughly, cut them into small pieces and place them in the blender. Next, pour 400 ml of water here and blend thoroughly. After mixing, pour the mixture through a sieve to filter out the pulp and collect the juice. Squeeze it well dry, and remove all the pulp, okay? After filtering, I obtained approximately 300 ml of pandan juice. To achieve a darker green color, I leave it to settle in the refrigerator overnight. And I got 100ml of this very dark green juice, guys Now I'm switching to the concrete mixing union. Prepare a large pot and add the ingredients, including 230g of sugar; if you prefer a milder taste, you can adjust the amount according to your preference. But for me, this amount of sugar is just perfectly sweet, guys. Next are 2 chicken eggs I'll beat the egg yolks with the sugar until they're well combined. Then, slowly pour into the bowl. 100 ml coconut milk And 100 ml pandan juice Stir thoroughly by hand until the mixture is well combined. If you don't like using coconut milk You can completely substitute it with 200 ml of fresh milk. Or 200 ml pandan leaf water Then I gradually pour it into the bowl. 250 g flour Continue stirring until the powder is fully dissolved. Because the natural color of pandan leaves tends to fade slightly when exposed to high temperatures. Then, if you want the cake to be more vibrant in color Then the little ones add a bit of avocado green. Then add the dry ingredients. Half a teaspoon of baking powder Half a teaspoon of baking soda One-quarter teaspoon of salt Finally, I pour another 100 ml of cooking oil in here. Stir thoroughly by hand until all the ingredients are completely blended together. To make the powder as smooth as possible Then I'll strain this mixture through a sieve. I pour the powder into a measuring cup with measurement markings and a narrow spout. So that it's easier later when I pour the batter into the mold, guys Now I'm adding here one teaspoon of vanilla flavoring. You can use it in liquid, powder, or granulated form—any of them is fine. Stir once more, and the dough will be ready. While waiting for the dough to rest, I'll go prepare the steamer. Pour water into the pot and bring it to a full boil. Here I am using a silicone mold. And place additional baking paper cups inside. I'll carefully pour the batter into each mold. Remember to fill the batter up to near the top of the mold. Only like this will the steamed buns fully expand, open up like wings, and look beautiful. Before putting the cake in, make sure the water in the pot is boiling vigorously. I placed the steamed cake on the rack and steamed it for about 20 minutes. You must steam the buns over high, medium-high, or medium heat. Within approximately 15 to 20 minutes, please Especially note that the pot lid must absolutely not be opened suddenly at any point during the steaming process. This will cause heat loss and prevent the dough from rising, guys. Please be patient and wait exactly 20 minutes before I open the lid. It's only just steamed, but the steam already carries that rich, fragrant aroma of pandan leaves, guys Fragrant throughout our entire kitchen always After 20 minutes, my cake was completely baked. Now I'll open the lid so you can see the finished product. The cakes burst open, tearing into four or five petals Incredibly dazzling and visually stunning The pure, refreshing fragrance of pandan leaves is truly captivating. Holding the warm sponge cake in your hand, you will immediately feel its softness and light, fluffy texture. When gently torn, the inner texture of the bread is very moist and smooth, absolutely not dry or hard. When eating, I immediately sense the cake dissolving on the tip of my tongue. Take a bite of the light sweetness of sugar, blended harmoniously with the delicate richness of egg and coconut milk. Especially the green color of the cake is very realistic, fresh, and neither faded nor overly intense like when food coloring is overused. This cake, paired with a cup of hot tea in the late afternoon, is simply perfect. In just a few minutes of mixing this simple batter, without needing any complicated connections, we immediately have soft, fluffy cakes as light as clouds. I hope this steamed pandan cake brings a touch of sweetness and joy to your family's small kitchen. Don't forget to cuff the sleeves to try it out and share your lovely little flower-shaped cuffs with me! Thank you all for watching the video to the end. Goodbye, and see you in our next videos. If you like the way I share, don't forget to send it to your friends, hit like, and subscribe to my channel to see more of my new dishes. You can also visit Cô Bà Bình Dương's website to check the rice cooking recipe presented in article form. Just 3 ripe bananas, a little common flour, and a frying pan Add a little extra effort and we'll have a pan-fried cake right away. No need for an oven—the finished product is just as delicious and fragrant as a regular sponge cake. Rich in nutrients, especially loved by young children Now, let's all head to the kitchen and cook together! To make this banana cake, you can use either ripe bananas or saba bananas. Any banana will do, as long as it's ripe; the riper it is, the better it tastes. I leave the peel on and cut the banana peel in half like this. I'll take 3, please. Then place the pan on the stove and add 25 g of butter here. 1 and a half tablespoons of sugar Heat until the butter and sugar are dissolved. Then I'll wait for the sugar to turn into this caramel color. Next, I place the bananas into the pan. Arrange the banana slices evenly so they cover the surface of the pan uniformly like this. Wait until the caramel comes to a boil, then fry the bananas in the butter-caramel mixture for about 1 minute, then temporarily turn off the heat. Now I'll mix the ingredients to make the cake. Put one egg into the bowl. 100-120 grams of white sugar, please A pinch of salt I use the egg beater to whip the egg until it's well blended and mixed with sugar. It depends on whether you like sweet things, so I'll reduce the amount of sugar in the recipe for you. Then I add 100 ml of unsweetened fresh milk. Add 50 ml of oil as well. If you're using sweetened milk, just reduce the amount of sugar in the recipe accordingly. Gently stir the milk and oil until they blend smoothly with the mixture. Add 8 gr vanilla sugar I'm using this one, 1 pack is 8 grams. And add another 8 grams of baking powder, please. Finally, I added another 130 grams of flour. And 20 grams of cocoa powder For these powders, I sift them to make them finer, then add them in—this way, they'll mix more easily, everyone. Mix the mixture once more until evenly combined, then go ahead and bake the cake right away. Turn on the stove to low heat to warm up the banana and caramel mixture. Then I pour all the mixed flour into the pan. Flatten the surface frame Now, I'll put the lid back on and reduce the heat to the lowest setting. I'll wait for about 10 to 15 minutes. Remember to keep an eye on it, and if you see a lot of steam moving underneath the lid, wipe it dry immediately and put the lid back on right away. After about 15 minutes, when you open the oven, you'll see that the surface of the cake has dried out like this; it's ready when you touch it with your hand and it doesn't stick. I used a bamboo toothpick to check the cake one more time. Stick a toothpick into the cake; if the bamboo skewer comes out without any batter sticking to it, then the cake is done, guys. I use a round cutting board or a plate to invert the cake onto. Then carefully place the pancake back into the pan to toast the other side for a little longer, about 5 more minutes should be enough. Note that when baking the cake using that pan, please make sure to choose a pan with a slightly thicker bottom. To keep the pan hot for a longer and more even duration, my pancakes will turn out better and won't burn. I take the cake out directly onto the plate. Oh, the inside of this banana is fully ripe and red, so delicious-looking, guys! Moreover, the cake has a very fragrant aroma of banana and cocoa, which blend together perfectly. Let me cut the cake for you. The inner part of the cake is evenly puffed and fluffy, not burnt, because it's baked in an oven, after all. You can also make this recipe using an air fryer. My little ones at home absolutely love this cake—it has their favorite cocoa and also bananas, which are good for health. Wishing you all success Thank you all for watching the video If you like the way I share things, don't forget to send it to your friends to check out. Like and subscribe to the channel to see more of my new dishes If you find the video genuinely helpful, you can send the production team a coffee via the Super 10 heart-shaped button right below the video. You can also visit the CoBaBinhDuong.com website to view the recipes in article format. Goodbye and see you all in the next video!