Fluffy Pandan Layer Cake with Coconut Cendol
Ingredients
- 2 1/2 cups all purpose flour *300g
- 2/3 cup sugar of choice *130g
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt .
- 1 cup dairy free milk *250g
- 30g pandan leaves
- 1/2 cup dairy free yogurt *125g
- 3/4 cup dairy free butter melted * 170g
- 1 tsp pandan extract *optional .
- filling
- 2 1/2 cups coconut milk *620ml
- 3 tbsp coconut syrup or date syrup *adjust to taste
- 2 tbsp cornstarch, dissolved in 2 tbsp water
- 1/3 cup cendol (pandan juice rice flour jelly)
- 2 tsp agar agar powder .
Preparation
Combine 30g chopped Pandan leaves, 1 cup of milk and blend until smooth
Train mixture through a fine mesh sieve
Use the back of a spoon to press out the juice
In a mixing bowl, combine dry ingredients
In a medium bowl mix together wet ingredients
Gently fold the mixture together with a spatula to incorporate
Transfer batter to prepared 8x8 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 pan from the oven and let cool in pan for 10 minutes on a wire rack
Invert cakes onto a rack with parchment paper and cool completely
In a saucepan, bring coconut milk to a boil
Add agar-agar and stirring constantly, keep stirring until agar completely dissolve
Then lower the heat and whisk in cornstarch and coconut syrup
Let simmer for 1 min
Turn off the heat, stir in 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 the 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