Pandan cake in rice cooker

Recipe:
90g cake flour
1/2 tsp double action baking powder
4 egg yolks + 1 tsp molasses sugar
4 egg whites + 1 tsp molasses sugar
3 Tbsp natural yogurt
4 screw pine leaves - medium size (chopped)
2 Tbsp coconut oil

(1) Using a food processor: add together egg yolks with sugar, screw pine leaves, yogurt and blend till a smooth consistency mixture achieved.

(2) Stir in coconut oil and mix well.

(3) Sift in cake flour and baking powder in 2 portions and fold till all mix.

(4) Separately, put a parchment paper on an aluminium foil - together put in rice cooker. Preheat rice cooker by pressing cooking mode once, till the button release on its own.

(5) Using an electrical mixer, whip egg white till foamy. Add in sugar and continue to whip till stiff peak.

(6) Add the egg white in 3 portions into egg yolk mixture, fold till the egg whites no longer seen without breaking too much of the bubbles.

(7) Pour the pandan batter into rice cooker, gently swirl and give a light tap. Press cooking mode 3 times in total (wait for 4-5 minutes if unable to re-press cooking mode). Once the button release for the last time, switch off the rice cooker switch immediately. Wait for 5 minutes and remove the rice cooker 'bowl' from the rice cooker and let it cool for a while. Finally take the whole foil out from the rice cooker, invert and put on a cooling rack to cool completely. Once cool, immediately cut and keep in a sealed container. Serve warm to cold.

Results: Following the success of orange chiffon cake, i attempted to make pandan chiffon cake using almost the same steps except trying to cut down even more sugar. The pandan taste is very fragrant and surprisingly the yogurt taste is almost none - a decision to replace milk with yogurt.