Chiffon pisang ketan

Some months before I left Perth, my best friend Wulan sucipto taught me how to make a chiffon cake. She came to my house with all the ingredients needed to make a banana chiffon cake. How lucky I am! That was the first and only 'cooking class' I have. Thanks a lot ya say ^^

I promised her to practice it after I back home in Indonesia. Now that I already have  a chiffon cake pan, I could not resist to bake my first chiffon cake. Unfortunately I didn't copy her recipe and I could not find it in her blog. So I used a recipe from sajian sedap. Here it is... a bit over-bake, but still nice...^^ not bad, right?

Ingredients

60 gr plain flour

50 gr glutinous rice flour

35 gr caster sugar

1/2 tsp spekoek powder (I skipped)

50 ml oil

30 ml coconut milk

75 gr bananas, mashed

5 egg yolks

5 eggs whites

1/4 tsp salt

1/2 tsp cream of tartar

75 gr sugar

Methods

• Preheat the oven
• In a bowl, place mashed bananas, oil, and coconut milk. Mix well.
• Sift together flour, glutinous rice flour, caster sugar, and spekkuk powder (if using). 
• Gradually pour the bananas, coconut milk and oil mixture into the flour mixture. Mix well using a ballon whisk. Add the egg yolks. Mix well.
• Beat egg whites until foamy, gradually add salt and sugar, beat on high speed until just before stiff peak.
• Using a spatula, carefully fold the egg whites into the egg yolk batter until fully incorporated.
• Pour the batter into ungreased 20 cm chiffon pan. Bang the pan lightly a few times against the table top or floor to release the air bubbles.
• Bake for 60 minutes. Do not open the oven during the baking!
• Invert the pan and let it completely cool before removing the cake from the pan.

Source: sajian sedap