Done yet another chiffon recently ^^ Had the idea to do this Taro Chiffon again cos of my cousin’s girl. During CNY visit, she was looking at my FB album on my bakes and suddenly, she let out a little squeal and asked, “Is that Taro Chiffon?” I was a bit taken aback and told her it was. She explained that she really loves Taro Chiffon (^-^) Hmm… I was surprised cos I thought either the old school, traditional pandan chiffon would be the popular one, or “modern and new” flavours such as yuzu, milo, etc would be well-liked by especially the youngsters.
Have baked this yam chiffon once and though once, it is one of my favourite chiffons! The recipe I have used is from Aunty Yochana. The previous time, I adjusted the quantities of the ingredients accordingly to fit my 17cm chiffon tube pan but this time round, I just made the full recipe but poured the excess batter into cupcake liners to make small cupcakes (baked 25 minutes for the small cupcakes).
Besides baking a Taro Chiffon, I baked another Pandan Chiffon as well. Both are for 2 of my friends. For the past years, both have been taking good care of me, helping me in many areas. I know both are genuinely and unconditionally nice to me (#^^#) The chiffons are just a small token from me for them as CNY gifts. It helps that J is not a cake lover nor bread lover but she likes pandan chiffon. As for W, she has “limited” likings and exposure for food. Hahaha …. so I really hope she will be able to accept the Taro Chiffon baked for her. As both chiffons are meant as gifts, I was not able to cut them for picture takings (^^) The main picture on top of this post was the chiffon I baked previously.
Largely adapted from: Aunty Yochana’s Taro Chiffon
Egg yolk mixture:
6 egg yolks
150 gm. mashed Yam (steam and mash it)
150 gm. coconut milk
1/4 tsp. salt
60 ml. cooking oil
1 tsp. Yam Paste
few drops of purple colouring
50 gm. castor sugar
180 gm. cake flour – sifted
Egg white meringue:
6 egg white
1/2 tsp. Cream of Tartar
100 gm. Castor Sugar
(1) Mix all the egg yolk mixture together and stir till smooth.
(2) Whisk egg white with cream of tartar and gradually add in sugar and whisk till stiff peak form.
(3) Gently fold beaten egg white into egg yolk mixture till blended.
(4) Pour into an ungreased 23 – 25 cm. tube pan. *I baked in my 17cm pan and poured the remaining batter to make 6 Hokkaido chiffon cupcakes. I baked the cupcakes for 25 min.
(5) Bake at 170C for 45 mins or until cooked.
(6) Remove from oven, invert onto cooling rack and leave to cool completely before removing from pan. *I left my chiffon to cool for 1hr before unmoulding