Coconut Pandan Cendol Cake
Cendol is an iced sweet dessert that contains droplets of green rice flour jelly, coconut milk and palm sugar syrup, while pandan has fragrant leaves which are used widely for flavouring in the cuisines of Southeast Asia and South Asia. A dairy-free pandan sponge layered with a set coconut-cendol custard.
Ingredients
| 2 1/2 cups | 600 ml | All purpose flour |
| 2/3 cup | 160 ml | Sugar |
| 1/2 tsp | 2.5 ml | Baking powder |
| 1/4 tsp | 1.3 ml | Baking soda |
| 1/4 tsp | 1.3 ml | Salt |
| 1 cup | 240 ml | Dairy-free milk |
| 30 g | Pandan leaves | |
| 1/2 cup | 120 ml | Dairy-free yogurt |
| 3/4 cup | 180 ml | Dairy-free butter, melted |
| 1 tsp | 5 ml | Pandan extract |
| 2 1/2 cups | 600 ml | Coconut milk |
| 3 tbsp | 45 ml | Coconut syrup |
| 2 tbsp | 30 ml | Cornstarch |
| 1/3 cup | 80 ml | Cendol |
| 2 tsp | 10 ml | Agar agar powder |
Instructions
How to Make the Cake:
- Combine 30g chopped pandan leaves and 1 cup of milk, and blend until smooth.
- Strain the mixture through a fine-mesh sieve. Use the back of a spoon to press out the juice.
- In a mixing bowl, combine the dry ingredients. In a medium bowl mix together the wet ingredients.
- Gently fold the mixtures together with a spatula to incorporate.
- Transfer the batter to a prepared 8×8 square cake pan. Tap gently against the counter to release air bubbles.
- Bake at 175c for 25-30 mins or until a toothpick inserted into the center comes out clean. Remove the pan from the oven and let cool in the pan for 10 minutes on a wire rack.
- Invert the cakes onto a rack with parchment paper and cool completely.
- In a saucepan, bring the coconut milk to a boil. Add the agar-agar and, stirring constantly, keep stirring until the agar completely dissolves.
- Then lower the heat and whisk in the cornstarch and coconut syrup. Let simmer for 1 min. Turn off the heat, stir in the cendol.
- Place a piece of the cake into the prepared cake pan. Pour about half of the cendol mixture over the cake.
- Place in the freezer for 5-10 mins to set.
- Then place another piece of cake on top of the custard and pour another portion of cendol into the cake pan.
- Repeat for the final layer.
- Transfer the cake to the fridge for at least 4 hours to set, or until it is firm enough to unmould.