Pandan leaf is widely used in my baking or cooking. I love their natural fragrance and colour. In Malaysia we are lucky to have wild pandan growing everywhere.They are also sell at very cheap price in bundles at any wet market or supermarket.
Great that pandan is LTU September theme ingredient hosted by Joceline (Butter. Flour & Me). Am also glad to share this Pandan Red Bean Paste Swiss Roll here. It's taste amazing. If you like it, you should try it :)
Red bean paste is a bit sticky and you might need some time and patience to spread it evenly.It's also stick onto the cake surface when I cut it, as you can see my swill roll is a little untidy, hope you don't mind :)
谢谢长腿美女的分享 :)Pandan Swiss Roll with Red Bean Paste (班兰红豆沙蛋糕卷）
(recipe adapted from Eileen-Chinese version)
60ml homemade pandan juice
50ml corn oil
pinch of salt
50g cake flour (sifted)
10g corn flour
3 eggs yolk
3 eggs white
1 tsp lemon juice
Red Beans paste
- Whisk ingredients A- pandan juice, corn oil, sugar and salt until sugar dissolve.
- Add in sifted flour, continue to whisk. Then, add egg yolks, stir to combine.
- In other bowl, beat egg white,sugar and lemon juice until soft peak form.
- Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
- Fold in the balance egg white with a spatula till well combine.
- Gently pour the batter into lined baking tin (10"x10"x3"). Smooth out to the corners with a scraper.
- Bake in preheated oven at 170c for 25 minutes.
- Once the cake done, transfer the cake to wire rack.
- Invert the cake and gently remove the baking paper.
- Spread evenly the layer of red beans paste over the sponge surface.
- Roll it up gently and tightly, Wrap and chill for 30-60 minutes.