Spinach Chiffon Cake

Ingredients:

5 egg whites
20 g sugar
1/4 tsp cream of tartar (optional)

40 mL spinach juice (blend handfuls spinach with enough water, filtered off the residue)
40 g sugar
40 mL vegetable oil
4 egg yolks
Pinch of salt

50 g cake flour
10 g corn flour

Method:

Preheat oven to 160 °C.

In a bowl, combine together flours, set aside.

In a large bowl, whisk egg whites and cream of tartar till frothy; gradually add-in sugar and continue whisking till stiff peaks form (I always whisk egg whites first because I use the same whisk for egg yolks mixture later without washing); set aside.

In another large bowl, whisk egg yolk till pale and glossy.

Pour-in oil and spinach juice , quickly whisk till batter is fully incorporated.

Fold-in flours mixtures, few whisk to form homogeneous batter.

Gradually and gently, fold the egg whites mixture into the egg yolks batter.

Pour batter into an non-grease chiffon pan (8 inches) and bake for 45 minutes or until a toothpick inserted into the middle of cake comes out clean.

Remove from oven and immediately invert the chiffon pan to cool on a lifted wire rack.

With a flexible thin knife or spatula, loose cake from pan and transfer it from pan onto wire rack; let cool completely before cut into serving size.

Purple Kaya Kuih (Kuih Pulut Tartar)

Ingredients:

100 g glutinous rice
25-40 ml coconut milk
2/3 tsp salt
1/2 tbsp sugar
2 tbsp purple sweet potatoes cubes
1 tbsp water

Kaya for serving

Method:

Rinse rice with water and soak overnight in fridge, drained.

Steam purple sweet potato cubes with a spoonful water for 20 min, reserve the purple water.

Pour 2/3 rice into one steaming tray and 1/3 rice wetted with few drops of purple water into another tray, steam at low flame for at least 20min or until the rice is softened, stirred twice in between.

Dissolve salt and sugar into coconut milk and mix 2/3 part into white portion and 1/3 into the purple portion, steam for another 10 min or until rice is cooked throughly.

Remove rices from steamer and mix two portions into a baking paper lined tray, give a few stirs with chopsticks.

Press the rices strongly with palm to a smooth texture, press with a heavy container on top and set aside to cool until set.

Cut into bite size with wetted knive and serve with kaya （pandan coconut jam）

Yields 6 pieces kaya kuih