Cendol Cake

Name: Cendol Cake
Prep time: 24 h
Total time: 24 h
Yield: Serves 8-10
Cuisine: Malaysian
Ingredients: 200 g whipped cream; 10 pandan leaves; 30 g coconut milk; ¾ tsp agar-agar; 125 g water; 125 g palm sugar syrup; 50 g palm sugar; 80 g tapioca pearls; 200 g water; 70 g water; 100 g caster sugar; 5 eggs, separated; 120 g cake flour; 2 g salt; 1 tsp baking powder; 8 g gelatine leaves (gold); 40 g caster sugar; 200 g coconut cream; 100 g coconut milk; 40 g unsalted butter, melted; 1 g salt

Preparation info

Serves
8-10

Difficulty
Medium
Ready in
24 hr

Appears in

A Culinary Journey

By Le Cordon Bleu

Published 2020

About

Ingredients

For the pandan sponge

10 pandan leaves
70 g water
5 eggs, separated

Asia
Malaysia
Dessert
Cake
South East Asia

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