Pandan Chiffon Cupcakes (班兰戚风杯子蛋糕) **

Recipe: Ingredients: 60 g egg yolks, 25 g castor sugar, 50 g corn oil, 50 g young pandan leaves, 75 g undiluted fresh coconut milk, 1/8 tsp salt, 80 g cake flour, ¼ tsp baking powder, 150 g egg whites, 60 g castor sugar If you bake a big chiffon cake in a tube pan, you have to wait till it’s cold to unmould it. Small cupcakes, OTOH, may be eaten hot from the oven. That puts them in a completely different league from their b