ingredients:
3 eggs, separate white and egg yolks
200 g sugar
250 g glutinous rice flour
1/2 teaspoon pandan pasta
1/4 tsp salt
200 g kokosraspel/shredded coconut
500 ml schlagsahne/whipped cream or can be substituted with 500 ml coconut milk
directions:
beat white eggs until stiff peak, add sugar and pandan pasta. Pour in schlagsahne/whipped cream, glutinuous rice then kokosraspel/shredded coconut. Mix well. Bake in moderate oven 180°C about 25 minutes. Brush the eggyolks on the top of cake, then bake again for about 5 - 10 minutes.
Spun Sugar (Angel’s Hair) source: Dessert Techniques by Le Cordon Bleu Cooking Schools
Sugar Syrup
Medium use 1 ¼ cups sugar to 1 cup water. (me: 1/2 cup sugar and 1 tablespoon water)
Heavy use 1 ¼ cups sugar to ⅞ cup water.
3 eggs, separate white and egg yolks
200 g sugar
250 g glutinous rice flour
1/2 teaspoon pandan pasta
1/4 tsp salt
200 g kokosraspel/shredded coconut
500 ml schlagsahne/whipped cream or can be substituted with 500 ml coconut milk
directions:
beat white eggs until stiff peak, add sugar and pandan pasta. Pour in schlagsahne/whipped cream, glutinuous rice then kokosraspel/shredded coconut. Mix well. Bake in moderate oven 180°C about 25 minutes. Brush the eggyolks on the top of cake, then bake again for about 5 - 10 minutes.
Spun Sugar (Angel’s Hair) source: Dessert Techniques by Le Cordon Bleu Cooking Schools
Sugar Syrup
Medium use 1 ¼ cups sugar to 1 cup water. (me: 1/2 cup sugar and 1 tablespoon water)
Heavy use 1 ¼ cups sugar to ⅞ cup water.
Step :
1. Heat the sugar syrup to 311 °F then plunge into a pan of cold water to halt the cooking process.
2. Cover your work surface with parchment paper. Holding a rolling pin in one hand over the paper, dip the whisk into the sugar syrup and flick it back and forth over the rolling pin so that railing threads are formed.
3. Gently gather up the strands and fold them back over the rolling pin. Loosen and lift them or slide them off the pin gently.
4. Break the sugar in half and gently shape each half as desired in your hands.
