Skip to main content
logo
Food Advertising by

Blue Pea Flower Marble Chiffon Cake ~蓝花戚风蛋糕


The Blue Pea flower is highly valued in Ayurvedic medicine as a memory enhancer, antistress and tranquilizing agent.  In Malay it is called 'Bunga Telang' and its petals are very versatile as it's a great source of natural blue colour food dye.  Initially when I boiled the blue pea petals the colour was a dark blue but after baking, the colour changed to a slightly aquamarine bluish green.  Nonetheless this is a soft and moist chiffon and it's best served with a cup of Blue pea flower tea.



Blue Pea Flower Marble Chiffon Cake ~蓝花戚风蛋糕
Ingredients (A)
  • 6 large egg yolks
  • 75 ml canola oil
  • 75 ml milk (I used soy milk)
  • 50 gm caster sugar
  • 90 gm plain flour
  • 15 gm cornflour
  • 30 petals of blue pea flower + 100 ml water
(B)
  • 6 large egg whites
  • 45 gm caster sugar
Method
  1. Boil the blue pea flower in 100 ml of hot water, strain out 30 ml juice, set aside to cool.
  2. Sift the plain flour, set aside.
  3. Whisk egg yolks with sugar, add in oil and milk to combine well.
  4. Sift in the flour again and fold into the yolk mixture till fully incorporated.
  5. In another clean bowl, whisk egg whites till foamy, add sugar in batches and whisk till stiff peaks form, but not dry.
  6. Fold 1/3 of the egg whites into the egg yolk batter, mix gently.  Then pour this batter into the remaining egg whites, fold in till well incorporated.
  7. Divide batter into 2 portions, add blue pea juice into one, mix well.
  8. Scoop the plain batter into an ungreased 23 cm chiffon pan, followed by the blue pea batter, repeat.  Swirl the batter with a skewer.  Tap the pan on the counter top to expel air bubbles.
  9. Bake in a preheated oven @ 170 deg.C for 45 to 50 mins. till golden brown.  Test with a skewer till it comes out clean.  Invert the cake immediately till completely cooled, then unmould by hand.

Comments

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Peach Resin Snow Fungus Dessert ~ 桃胶雪耳糖水

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree.  Originated from China, the composition of peach resin is collagen, amino acids.  The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin.  It also helps to improve bowel movement.  In short, this is an inexpensive substitute to the highly expensive birds nest.



Peach Resin Snow Fungus Dessert  ~    桃胶雪耳糖水

Ingredients 50 gm Peach resin20 gm snow fungus30 gm dried longan30 gm seedless red dates2 lt water100 gm rock sugar(I used 150 gm organic cane sugar) or to taste6 Pandan leaves, knottedMethod Soak the peach resin in a lot of water for 12 hours or preferably overnight.  The peach resin will expand to about 8 to 10 times after soaking.   Remove the impurities and rinse the jelly like peach resin, let drain on a sieve, set aside.Soak the snow fungus for a few hours and remove the hard stem, snip i…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.