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Blue Pea Flower Chiffon Cake (Bunga Telang)

Blue pea flower or bunga telang is a perennial herbaceous plant. Its leaves are elliptic and obtuse. It grows as a vine or creeper, doing well in moist neutral soil. The most striking feature about this plant are its vivid deep blue flowers. They are solitary, with light yellow markings. They are about 4 cm long by 3 cm wide. There are some varieties that yield white flowers. In Southeast Asia the flowers are used to colour food. In Malay cooking, an aqueous extract is used to color glutinous rice for kuih ketan (also known as pulut tai tai in Peranakan/Nyonya cooking) ,nasi kerabu and in nonya zhang.

Last summer, I planted some blue pea flower plants but my plants doesn't produces much flowers.I guess our summer is too short or our weather is not humid and hot enough.Anyway I still have plenty of dried blue pea flower given by my mom..This is my 1st time experiment making cake with blue pea flowers.My mistake was ,I added too much water when soaking the flowers.The blue flower color look so light,that why I added a drop of food blue color.This time I used cake flour instead of all purpose flour.This chiffon cake is really soft and fluffy..

1/8 tsp salt
1/2 cup sugar
1 1/4 cup cake flour,sifted
1 tsp baking powder,sifted


6 large egg yolks
3/4 cup coconut milk
1/2 cup vegetable or corn oil

20 blue pea flower,soaked in 5-8 tbsp water and discard the flowers later
1 drop blue food color *optional*

6 large egg whites
3/4 cup sugar
1/8 tsp cream of tartar

 blue pea flower (bunga telang)


1:Pre-heat oven to 350 degree F .(adjust the heat accordingly to your own oven temperature.I used to set to 350F but now my new oven is slightly hotter then old oven)
2: Sieve(A) both flour ,baking powder and salt except sugar ,oil and coconut milk in a mixing bowl,set aside.
3: Combine ingredients (B) egg yolk and oil in another mixer or mixing bowl,beat until well blended Add in coconut milk before add in ingredients (A) ,beat until smooth.
4: Beat ingredients (C) in mixer on high speed until stiff peak and glossy. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed.(Do not beat or mix,just fold!!)
4: Divided the batter into 2 portion.Pour blue pea flower juice and a drop of blue food color in the batter,mix well.Prepare an un-greased 10" tube pan.Pour the plain batter into the tube pan,then pour the blue pea batter on top.Use knife to zig-zag the batter to make marble effect..
5:Bake for 50 minutes to 1 hour or used a bamboo skewer to test the cake. Just insert the skewer into the center of the cake and it should comes out clean.
6: Invert cake and let it cool complete in the pan. When is cool, loosen the edge of the pan with knife and remove cake.
7: Cut the cake to 12 pieces or your desire size and serve with tea or coffee



Unknown said...
April 17, 2013 at 6:44 PM

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.