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Buko Pandan Cake
Buko pandan cake, also known as pandan macapuno cake or coconut pandan cake, is a Filipino chiffon or sponge cake (''mamón'') flavored with extracts from boiled pandan leaves and frosted with cream with young coconut strips and/or macapuno as toppings or fillings. It is a cake version of the traditional Filipino pairing of ''buko pandan''. It is similar to the pandan cakes in other parts of Southeast Asia, but differ in that it is not served plain. It is always frosted with cream and coconut. See also *Ube cake *Mango cake *Coconut cake The coconut tree (''Cocos nucifera'') is a member of the palm tree family (Arecaceae) and the only living species of the genus ''Cocos''. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the f ... References {{DEFAULTSORT:Buko Pandan Cake Philippine cuisine Sponge cakes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pandan Cake
Pandan cake is a light, fluffy, green-coloured sponge cake flavoured with the juices of ''Pandanus amaryllifolius'' leaves. It is also known as pandan chiffon. The cake is popular in Indonesia, Malaysia, Singapore, Vietnam, Cambodia, Laos, Thailand, Sri Lanka, Hong Kong, China, and also the Netherlands, especially among the Indo community, due to its historical colonial ties with Indonesia. It is similar to the buko pandan cake of the Philippines, but differs in that it does not use coconut. Ingredients The cake shares common ingredients with other cakes, which includes flour, eggs, butter or margarine, and sugar. However, the distinct ingredient is the use of pandan leaf, which gives the cake its distinct green colouration. The cakes are light green in tone due to the chlorophyll in the leaf juice. It sometimes contains green food colouring to further enhance its colouration. The cakes are not always made with the leaf juice, as they can be flavoured with ''Pandanus'' extra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chiffon Cake
A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. Being made with vegetable oil, instead of a traditional solid fat such as butter or shortening, it is easier to beat air into the batter. As a result, chiffon cakes (as well as angel cakes and other foam cakes) achieve a fluffy texture by having egg whites beaten separately until stiff and then folded into the cake batter before baking. Its aeration properties rely on both the quality of the meringue and the chemical leaveners. A chiffon cake combines methods used with sponge cakes and conventional cakes. It includes baking powder and vegetable oil, but the eggs are separated and the whites are beaten before being folded into the batter, creating the rich flavor like an oil cake, but with a lighter texture that is more like a sponge cake. They can be baked in tube pans or layered with fillings and frostings. In the original recipe, the cake tin is not lined or g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coconut Cake
The coconut tree (''Cocos nucifera'') is a member of the palm tree family (Arecaceae) and the only living species of the genus ''Cocos''. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the fruit, which botanically is a drupe, not a nut. The name comes from the old Portuguese word '' coco'', meaning "head" or "skull", after the three indentations on the coconut shell that resemble facial features. They are ubiquitous in coastal tropical regions and are a cultural icon of the tropics. The coconut tree provides food, fuel, cosmetics, folk medicine and building materials, among many other uses. The inner flesh of the mature seed, as well as the coconut milk extracted from it, form a regular part of the diets of many people in the tropics and subtropics. Coconuts are distinct from other fruits because their endosperm contains a large quantity of clear liquid, called ''coconut water'' or ''coconut juice''. Mature, ripe coconuts c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mango Cake
Mango cake or mango chiffon cake, is a Philippine cuisine, Filipino layered chiffon cake infused with ripe sweet Carabao mangoes. It is typically topped with mango cream frosting, fresh mango slices, or pureed mangoes in gulaman or gelatin. Other common toppings include cream, cream cheese, and chocolate. It also commonly sandwiches slices of mangoes between the layers. It is one of the most popular cake variants in the Philippines, where mangoes are abundant year-round. Commercial versions are also available in large bakery chains like Red Ribbon Bakeshop and Goldilocks Bakeshop, as well as individual recipes from restaurants, often with unique names. It is very similar to ''crema de mangga'' (or "mango float"), except that mango cake uses layers of chiffon cake not ''broas'' or graham crackers. The two recipes can sometimes be combined, however. Like in ube cakes, mango cakes can also be made as other traditional Filipino ''mamón'' cake forms, like as ''pianonos'' (Swiss rolls ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ube Cake
Ube cake is a traditional Filipino chiffon cake or sponge cake made with ube halaya (mashed purple yam). It is distinctively vividly purple in color, like most dishes made with ube in the Philippines. Preparation Ube cake is generally prepared identically to mamón (chiffon cakes and sponge cakes in Filipino cuisine), but with the addition of mashed purple yam to the ingredients. It is typically made with flour, eggs, sugar, a dash of salt, baking powder, vanilla, oil, milk, and cream of tartar. The resulting cake is pink to purple in color (depending on the amount of ube used) and slightly denser and moister than regular chiffon cakes. Ube cake typically has a whipped cream, cream cheese, or buttercream frosting, which may also be flavored with ube or coconut. Variations Like mamón, ube cake can be modified readily into other recipes. Ube macapuno cake The combination of ube and macapuno (coconut sport) is a traditional one for ube halaya in Filipino cuisine, and it also ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Southeast Asia
Southeast Asia, also spelled South East Asia and South-East Asia, and also known as Southeastern Asia, South-eastern Asia or SEA, is the geographical United Nations geoscheme for Asia#South-eastern Asia, south-eastern region of Asia, consisting of the regions that are situated south of mainland China, east of the Indian subcontinent, and north-west of mainland Australia. Southeast Asia is bordered to the north by East Asia, to the west by South Asia and the Bay of Bengal, to the east by Oceania and the Pacific Ocean, and to the south by Australia (continent), Australia and the Indian Ocean. Apart from the British Indian Ocean Territory and two out of atolls of Maldives, 26 atolls of Maldives in South Asia, Maritime Southeast Asia is the only other subregion of Asia that lies partly within the Southern Hemisphere. Mainland Southeast Asia is completely in the Northern Hemisphere. East Timor and the southern portion of Indonesia are the only parts that are south of the Equator. Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pandan Cake
Pandan cake is a light, fluffy, green-coloured sponge cake flavoured with the juices of ''Pandanus amaryllifolius'' leaves. It is also known as pandan chiffon. The cake is popular in Indonesia, Malaysia, Singapore, Vietnam, Cambodia, Laos, Thailand, Sri Lanka, Hong Kong, China, and also the Netherlands, especially among the Indo community, due to its historical colonial ties with Indonesia. It is similar to the buko pandan cake of the Philippines, but differs in that it does not use coconut. Ingredients The cake shares common ingredients with other cakes, which includes flour, eggs, butter or margarine, and sugar. However, the distinct ingredient is the use of pandan leaf, which gives the cake its distinct green colouration. The cakes are light green in tone due to the chlorophyll in the leaf juice. It sometimes contains green food colouring to further enhance its colouration. The cakes are not always made with the leaf juice, as they can be flavoured with ''Pandanus'' extra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coconut
The coconut tree (''Cocos nucifera'') is a member of the palm tree family ( Arecaceae) and the only living species of the genus ''Cocos''. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the fruit, which botanically is a drupe, not a nut. The name comes from the old Portuguese word '' coco'', meaning "head" or "skull", after the three indentations on the coconut shell that resemble facial features. They are ubiquitous in coastal tropical regions and are a cultural icon of the tropics. The coconut tree provides food, fuel, cosmetics, folk medicine and building materials, among many other uses. The inner flesh of the mature seed, as well as the coconut milk extracted from it, form a regular part of the diets of many people in the tropics and subtropics. Coconuts are distinct from other fruits because their endosperm contains a large quantity of clear liquid, called ''coconut water'' or ''coconut juice''. Mature, ripe coconut ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pandan Leaves
''Pandanus amaryllifolius'' is a tropical plant in the ''Pandanus'' (screwpine) genus, which is commonly known as pandan (; ). It has fragrant leaves which are used widely for flavouring in the cuisines of Southeast Asia and South Asia. Occurrence and habitat ''Pandanus amaryllifolius'' is a true cultigen, and is believed to have been domesticated in ancient times. It is sterile and can only reproduce vegetatively through suckers or cuttings. It was first described from specimens from the Maluku Islands, and the rare presence of male flowers in these specimens may indicate that it is the origin of the species. However, as no other wild specimens have been found, this is still conjecture. The plant is grown widely throughout Southeast Asia and South Asia. Botanical features The characteristic aroma of pandan is caused by the aroma compound 2-acetyl-1-pyrroline, found in the lower epidermal papillae; the compound gives white bread, jasmine rice, and basmati rice (as well as brea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mamón
''Mamón'' are traditional Filipino chiffon or sponge cakes, typically baked in distinctive cupcake-like molds. In the Visayas regions, ''mamón'' are also known as ''torta mamón'' or ''torta''. Variants of ''mamón'' include the larger loaf-like version called ''taisan'', the rolled version called ''pianono'', and ladyfingers known as ''broas''. ''Mamón'' also has two very different variants that use mostly the same ingredients, the cookie-like ''mamón tostado'' and the steamed ''puto mamón''. Description ''Mamón'' is a very light chiffon or sponge cake known for its soft and fluffy texture. It is traditionally baked in crenelated tin molds which gives it a characteristic cupcake-like shape. It is typically slathered in butter and sprinkled with white sugar and grated cheese. ''Mamón'' is commonly eaten for ''merienda''. In the Visayas regions, ''mamón'' is known as ''torta mamón'', ''torta Visaya'' (or ''torta Bisaya''), or simply ''torta''. Although the name is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sponge Cake
Sponge cake is a light cake made with egg whites, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most of them do. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain.Castella, Krystina (2010). ''A World of Cake: 150 Recipes for Sweet Traditions From Cultures Around the World'', pp. 6–7. . The sponge cake is thought to be one of the first of the non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, ''The English Huswife, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman'' (1615). Still, the cake was much more like a cracker: thin and crispy. Sponge cakes became the cake recognized today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by English food manufacturer A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cream
Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process is accelerated by using centrifuges called " separators". In many countries, it is sold in several grades depending on the total butterfat content. It can be dried to a powder for shipment to distant markets, and contains high levels of saturated fat. Cream skimmed from milk may be called "sweet cream" to distinguish it from cream skimmed from whey, a by-product of cheese-making. Whey cream has a lower fat content and tastes more salty, tangy and "cheesy". In many countries partially fermented cream is also sold: sour cream, crème fraîche, and so on. Both forms have many culinary uses in both sweet and savoury dishes. Cream produced by cattle (particularly Jersey cattle) grazing on natural pasture often contains some carotenoid pig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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