Ingredients & Mixtures

• 1/4 cup organic coconut milk
• 3 eggs (separated}
• 3 tbsp rice bran oil
• 1 cup Organic Jasmine Brown Rice Flour (Khaokhunmae Brand}
• 1/2 cup coconut flower sugar
• 1/4 cup concentrated pandan juice
• 1/4 tsp cream of tartar
• 1 tsp baking powder

Steps & Instructions

1. Beat egg whites with cream of tartar, gradually add coconut flower sugar, beat until medium peaks form.
2. Gently fold the egg whites into the pandan flour mixture in portions.
3. Pour into chiffon cake pan, bake at 170°C for 30-35 minutes, invert pan to cool before serving.
4. Mix brown rice flour, baking powder, egg yolks, pandan juice, coconut milk, and rice bran oil until smooth; set aside.