https://youtu.be/REugMGGbcVg
Think you can't enjoy a nice piece of cake when following a diabetic diet? People with diabetes do not necessarily need to skip dessert entirely, but they can opt for a smaller portion of dessert. They can eat anything that anyone else can eat. They just need to be far more careful about how they eat. Besides, when we bake our own cake, we have more control over the ingredients. By choosing the right kind of ingredients, it is possible to still enjoy a slice of cake without causing huge spikes in blood sugar.
Chooi Ling’s uncle loves Pandan custard layered cake, she hopes that this year could bake him a birthday cake. Since he is a diabetic, we need to create a cake that meets nutritional guidelines, yet still tastes amazing.
Today recipe : Pandan custard layer cake
Pandan custard layer cake is a CLASSIC cake recipe made with pandan extract and covered the whole cake with pandan custard.
With just a few simple swaps, you can quite literally have your cake and eat it, without the worry. We are using low-fat milk instead of coconut milk which is much kinder to blood glucose levels. At the same time, we are using extra virgin coconut oil instead of butter or corn oil to make the cake fit into their diet plan.
Furthermore, pandan has even been claimed to help stabilize blood sugar. According to some initial studies have shown that people who drink pandan tea after a meal have lower blood sugar than people who don't.
A person with diabetes can maintain a healthful diet and still enjoy dessert. As long as your consumption remains moderate, it will help you live healthily.
Notes :
This is the natural pandan color, with no coloring added. However, beware that you may get the bitterness since so many pandan leaves used. In order to get rid of the bitterness, please prepare the juice one night before and remove the top foam floating layer.
Pandan layer cake
Ingredients :
Bake in 8” round cake pan. Line with parchment paper
Cake batter
5 egg yolks
1/4 cup sugar
80ml pandan milk (low-fat milk)
100ml extra virgin coconut oil
150g plain flour
2 tbsp corn starch
Meringue
5 egg whites
1/2 tsp lemon juice
50g caster sugar
Pandan custard
100ml coconut milk
600ml low-fat milk
600ml pandan juice
85g brown sugar
1/2 tsp salt
90g flour
11g agar-agar powder
Method
Cake batter
Preheat oven to 140 C
(Leave the pandan juice in the fridge overnight. Remove the top floating layer, this will remove the bitterness from the Pandan juice)
Whisk 5 egg yolks. Gradually add in 1/4 cup sugar.
Add in 80ml pandan milk, 100 extra virgin coconut oil, 150 plain flour, and 2 tbsp corn starch. Set aside
Meringue
Beat the 5 egg whites using a hand-held mixer. Add in 1/2 tsp lemon juice. Gradually add in 50g sugar, beat into stiff peaks.
Place some beaten egg white into the cake batter and mix together. Pour the batter into the rest of the egg whites and mix together using folding techniques. You don’t want to over-mix or under mix.
( If you over-mix, the cake will not rise. If you under-mix, your cake will be uneven )
Pour the batter into the baking pan.
Bake at 140c for 50 minutes. increase the temperature to 160C for another 10 minutes.
Remove cake from the oven, immediately invert it onto a wire rack. Let the cake cool completely before leveling.
Pandan custard
Blend about 20 pandan leaves with 600ml of water, squeeze out the juice through a sieve.
(Leave the pandan juice in the fridge overnight. Remove the top floating layer, this will remove the bitterness from the pandan juice)
Pour 85g brown sugar, 1/2 tsp salt, 90g flour and 11g agar-agar powder into the saucepan. Stir well.
Slowly add in the 600ml pandan juice and mix well.
Then add in the 600ml low-fat milk and stir until well combined.
Cook the mixture on low heat until slightly turned thick and enough to coat the back of spoon or spatula. Gradually add in 100ml coconut milk.
To assemble cake:
Slice the cake horizontally into 3 equal slices.
(please do this step before preparing the pandan custard)
(It would be easier to remove the cake from the pan as long as you wet inside of the cake pan with water before pouring in the custard. It did not stick at all and come out smooth)
Pour one portion of pandan custard into the cake pan. Place 1st slice of cake on top, Pour one portion of pandan custard.
Place 2nd slice of cake, pour one portion of pandan custard.
Place 3rd slice of cake, pour the last portion of custard on the cake, and level it.
Place the cake in the refrigerator for several hours until it is firm enough to unmould or overnight. It is better to cover the cake with a cake keeper or plastic wrap if store overnight.
Invert the cake on the plate or cake board. The base of the cake becomes the top.
Enjoy!
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