Ingredients & Mixtures

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

Steps & Instructions

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