Cendol Cake

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Preparation info

  • Serves

    8-10

    • Difficulty

      Medium

    • Ready in

      24 hr

Appears in

A Culinary Journey

A Culinary Journey

By Le Cordon Bleu

Published 2020

  • About

Ingredients

For the pandan sponge

  • 10 pandan leaves
  • 70 g water
  • 5 eggs, separated
  • 100 g caster sugar
  • 40 g unsalted butter, melted
  • 100 g coconut milk
  • 120 g cake flour
  • 1 tsp baking powder
  • 2 g salt

Method

Step 1: Preheat the oven to 150°C. Blend the pandan leaves and water together until it forms as a paste. Squeeze the paste through a sieve. Reserve the juice and discard the pulp. Set aside. Add the egg yolks and 40g of the sugar in a bowl and whisk until pale and creamy. Lightly whisk in the melted butter, coconut milk and reserved pandan juice. In a separate bowl, sift the flour, baking powder and salt together then add to the egg mixture, folding gently to combine.

Step 2: Place the egg whites and remaining 60g sugar into the bowl of a stand mixer fitted with the whisk attachment. Whip to semi-soft peaks then fold into the cake batter. Pour the cake batter into a 22cm diameter cake tin and bake for 25 minutes. Remove and allow to cool completely before slicing the cake in half horizontally, leaving you with 2 round sponge cakes. Trim the ends of both down to 20cm diameter.

Step 3: In the meantime, make the coconut mousse. Bloom the gelatine in cold water. Once softened, remove and squeeze out excess water. Set aside covered with plastic wrap. Add the coconut cream, sugar and salt into a pan and bring to a simmer. Remove from the heat and add the bloomed gelatine. Allow to cool completely before folding through the whipped cream. Set aside.

Step 4: Cook the tapioca pearls in the water and sugar over low heat until the pearls are transparent and cooked through.

Step 5: Place one cake on the serving plate and pour over the tapioca pearls. Spread evenly and allow to cool. Cover this cooled tapioca pearl layer with half the coconut mousse and place the second cake on top. Cover with the remaining mousse and chill the cake for at least 4 hours.

Step 6: For the topping, place the palm sugar syrup, water and agar-agar into a pan and bring to the boil. Remove the pan from the heat and stir in the coconut milk. Allow to cool to 30°C, stirring regularly.

Step 7: Pour the topping over the chilled cake and set in the fridge overnight before serving.