A very light, delicate, and spongy coconut chiffon cake beautifully paired with an amazing Karak tea frosting and dressed up with homemade Boba or Bubble tea, helping elevate all the right notes of the tropical flavours, making it a perfect summer cake!
A very light, delicate, and spongy coconut chiffon cake beautifully paired with an amazing Karak tea frosting and dressed up with homemade Boba or Bubble tea, helping elevate all the right notes of the tropical flavours, making it a perfect summer cake!
Recipe Card
Ingredients
Quantity
For Tapioca Pearls
Tapioca starch
125 gm
Cocoa powder
10 gm
Brown sugar
60 gm
Water
70 gm
Tapioca starch
5 gm + extra for dusting
Water
50 ml
Brown sugar
35 gm
Coconut Chiffon Sugar
Dry Ingredients
All-purpose flour
200 gm
Baking powder
3 gm
Salt
3 gm
Caster sugar
100 gm
Wet Ingredients
Vegetable, canola, or avocado oil
120 gm
Coconut milk
180 gm
Vanilla extract
2 tsp
Egg yolks, room temperature
6 pcs
Meringue
Egg whites, room temperature
6 pcs
Caster Sugar
100 gm
Vinegar
1 tsp
Karak Chai Frosting
Egg yolk
3 pcs
Caster sugar
75 gm
Corn flour
15 gm
Karak chai
125 gm
Whipping cream(liquid)
150 gm
Whipping cream (medium peaks)
500 gm
Method of Preparation: For Tapioca Pearls
Place tapioca starch (5gr), water, and brown sugar in a saucepan until it becomes sticky in texture, remove from the heat, and add the mixture of tapioca starch and cocoa powder. While it is still hot mix in tapioca starch and mix until they start to stick together. Transfer to a flat surface and knead until the dough becomes smooth.
Divide the dough into 2 and roll each forming thin sticks. Cut them into small pieces. Roll each piece in between your palms to turn them into small balls.
Bring 500 gm of water to a rolling boil in a small pot or saucepan.
Add the tapioca pearls to the boiling water and let it cook for 15 minutes or longer until the desired consistency (soft or chewy) is achieved.
Remove from heat and let it rest for 1 hour. They will shrink back to the original size and will turn black at this point.
Strain them or dry the bubble tea and make the brown sugar syrup and transfer tapioca pearls into a brown sugar syrup bring to boil and set aside to cool down.
For Coconut Chiffon Cake
Preheat the oven to 120 C for 15 minutes.
Prepares your pan(s). If you are using a tube pan grease only the bottom of the pan and not the sides or the tube. If using traditional round tins, line the bottom with parchment and grease the bottom and sides of the pans.
Measure out all the ingredients for each section of the recipe and keep each grouping together to help with the flow of the recipe.
Mix the Dry Ingredients: Sift the All-purpose flour, baking powder, salt, and sugar into a large bowl and then whisk together to combine.
Whisk together coconut milk, oil, vanilla extract, and egg yolks and set aside.
Make the Meringue: In the bowl beat the egg whites and vinegar on medium/high speed until they start forming medium peaks. With the mixer still running, slowly stream in the sugar and keep beating until you reach stiff peaks.
Combine the Components: Once the dry ingredients are saturated, add about 1/2 cup of the egg whites into the mixture and stir it in completely to lighten the batter.
Add in 1/2 of the rest of the egg whites and gently fold them in being careful not to deflate them. Add in the rest of the egg whites and fold them in gently until completely combined.
Pour the batter into the prepared pan and bake at 120 C for 1 hour and 15 mins and keep the temperature at 150 C and bake for 20 more minutes.
For Karak Chai Frosting
Add Karak chai,1/2 of the amount of sugar and cream (liquid) to a medium saucepan. Heat over medium heat until it comes to a simmer.
Add egg yolks, cornstarch, and remaining 1/2 sugar to a large bowl. Whisk the yolk mixture until combined.
When the Karak chai mixture is hot, ladle into the yolk mixture, whisking constantly. This will temper the eggs and you will avoid having scrambled eggs. Slowly add in the rest of the hot cream. Pour it all back into the saucepan.
Return to medium heat. Bring to a boil, stirring constantly. When it starts to bubble, cook for an additional 30 seconds. Stir until silky and smooth.
Let it cool a bit, then put it in the fridge to chill, about 2 hours. Whip the cold heavy cream to medium peaks.
Fold a few spoonfuls of the custard into the cream. Gradually add the rest of the custard, being careful to not knock the air out.
--
Chef Sally Handoko
Sally Handoko is a popular name in the Dubai culinary industry. She started her career in the Four Seasons in Indonesia and edged into the pastry kitchen. From a very young age itself, Sally was fond of baking cakes and it was only natural for her to choose baking over cooking. Her passion for learning more and her love for world-class patisserie led her ways to Dubai after working in Indonesia for a few years.
In Dubai, Sally worked with JW Marriot, Fairmont, and The Conrad before her current position with ICCA Dubai as a Pastry Chef Instructor. She left the kitchen at the peak of her career as an Executive Pastry Chef to pursue her long term interest in teaching. Despite her successful position in the kitchen hierarchy, Sally always wanted to develop her career as a culinary instructor so that she could share knowledge and inspire the next round of professionals in the field.
A very light, delicate, and spongy coconut chiffon cake beautifully paired with an amazing Karak tea frosting and dressed up with homemade Boba or Bubble tea, helping elevate all the right notes of the tropical flavours, making it a perfect summer cake!
A very light, delicate, and spongy coconut chiffon cake beautifully paired with an amazing Karak tea frosting and dressed up with homemade Boba or Bubble tea, helping elevate all the right notes of the tropical flavours, making it a perfect summer cake!
Recipe Card
Ingredients
Quantity
For Tapioca Pearls
Tapioca starch
125 gm
Cocoa powder
10 gm
Brown sugar
60 gm
Water
70 gm
Tapioca starch
5 gm + extra for dusting
Water
50 ml
Brown sugar
35 gm
Coconut Chiffon Sugar
Dry Ingredients
All-purpose flour
200 gm
Baking powder
3 gm
Salt
3 gm
Caster sugar
100 gm
Wet Ingredients
Vegetable, canola, or avocado oil
120 gm
Coconut milk
180 gm
Vanilla extract
2 tsp
Egg yolks, room temperature
6 pcs
Meringue
Egg whites, room temperature
6 pcs
Caster Sugar
100 gm
Vinegar
1 tsp
Karak Chai Frosting
Egg yolk
3 pcs
Caster sugar
75 gm
Corn flour
15 gm
Karak chai
125 gm
Whipping cream(liquid)
150 gm
Whipping cream (medium peaks)
500 gm
Method of Preparation: For Tapioca Pearls
Place tapioca starch (5gr), water, and brown sugar in a saucepan until it becomes sticky in texture, remove from the heat, and add the mixture of tapioca starch and cocoa powder. While it is still hot mix in tapioca starch and mix until they start to stick together. Transfer to a flat surface and knead until the dough becomes smooth.
Divide the dough into 2 and roll each forming thin sticks. Cut them into small pieces. Roll each piece in between your palms to turn them into small balls.
Bring 500 gm of water to a rolling boil in a small pot or saucepan.
Add the tapioca pearls to the boiling water and let it cook for 15 minutes or longer until the desired consistency (soft or chewy) is achieved.
Remove from heat and let it rest for 1 hour. They will shrink back to the original size and will turn black at this point.
Strain them or dry the bubble tea and make the brown sugar syrup and transfer tapioca pearls into a brown sugar syrup bring to boil and set aside to cool down.
For Coconut Chiffon Cake
Preheat the oven to 120 C for 15 minutes.
Prepares your pan(s). If you are using a tube pan grease only the bottom of the pan and not the sides or the tube. If using traditional round tins, line the bottom with parchment and grease the bottom and sides of the pans.
Measure out all the ingredients for each section of the recipe and keep each grouping together to help with the flow of the recipe.
Mix the Dry Ingredients: Sift the All-purpose flour, baking powder, salt, and sugar into a large bowl and then whisk together to combine.
Whisk together coconut milk, oil, vanilla extract, and egg yolks and set aside.
Make the Meringue: In the bowl beat the egg whites and vinegar on medium/high speed until they start forming medium peaks. With the mixer still running, slowly stream in the sugar and keep beating until you reach stiff peaks.
Combine the Components: Once the dry ingredients are saturated, add about 1/2 cup of the egg whites into the mixture and stir it in completely to lighten the batter.
Add in 1/2 of the rest of the egg whites and gently fold them in being careful not to deflate them. Add in the rest of the egg whites and fold them in gently until completely combined.
Pour the batter into the prepared pan and bake at 120 C for 1 hour and 15 mins and keep the temperature at 150 C and bake for 20 more minutes.
For Karak Chai Frosting
Add Karak chai,1/2 of the amount of sugar and cream (liquid) to a medium saucepan. Heat over medium heat until it comes to a simmer.
Add egg yolks, cornstarch, and remaining 1/2 sugar to a large bowl. Whisk the yolk mixture until combined.
When the Karak chai mixture is hot, ladle into the yolk mixture, whisking constantly. This will temper the eggs and you will avoid having scrambled eggs. Slowly add in the rest of the hot cream. Pour it all back into the saucepan.
Return to medium heat. Bring to a boil, stirring constantly. When it starts to bubble, cook for an additional 30 seconds. Stir until silky and smooth.
Let it cool a bit, then put it in the fridge to chill, about 2 hours. Whip the cold heavy cream to medium peaks.
Fold a few spoonfuls of the custard into the cream. Gradually add the rest of the custard, being careful to not knock the air out.
--
Chef Sally Handoko
Sally Handoko is a popular name in the Dubai culinary industry. She started her career in the Four Seasons in Indonesia and edged into the pastry kitchen. From a very young age itself, Sally was fond of baking cakes and it was only natural for her to choose baking over cooking. Her passion for learning more and her love for world-class patisserie led her ways to Dubai after working in Indonesia for a few years.
In Dubai, Sally worked with JW Marriot, Fairmont, and The Conrad before her current position with ICCA Dubai as a Pastry Chef Instructor. She left the kitchen at the peak of her career as an Executive Pastry Chef to pursue her long term interest in teaching. Despite her successful position in the kitchen hierarchy, Sally always wanted to develop her career as a culinary instructor so that she could share knowledge and inspire the next round of professionals in the field.
