Layered Pandan Cake with Cendol and Cincau Pudding
Ingredients
Base layer
- 1 pandan sponge cake (8x8 inches)
Chocolate layer
- 250 g coconut milk
- 250 g fresh milk
- 5 g agar-agar powder
- 70 g brown sugar or palm sugar
- 1 tablespoon granulated sugar
- 1 teaspoon Honkew flour
- 1 egg yolk (optional)
- Pinch of salt
Cendol cincau layer
- 400 ml coconut milk (200 ml canned coconut milk + 200 ml water)
- 5 g agar-agar powder
- 80 g fine sugar
- 1 teaspoon Honkew flour
- 60 g cincau, diced
- 100 g cendol
- Small amount of apple green food coloring
- Small amount of lemon yellow food coloring
Preparation
Moisten the ring pan beforehand and place the pandan sponge cake inside it.
Combine all chocolate layer ingredients except egg yolk and cook until sugar and agar-agar dissolve.
Take one ladle of the mixture and mix it with the egg yolk, then stir well and pour back into the agar-agar mixture.
Stir briefly, turn off the heat, and strain the mixture.
Pour the chocolate mixture over the cake layer and let it cool and set.
Combine all cendol cincau layer ingredients except cendol, cincau, and food colorings, and cook until agar-agar and sugar dissolve.
Divide the mixture into two equal parts.
Add yellow food coloring and cendol to one part.
Pour the yellow cendol mixture over the hardened chocolate layer.
If concerned about adhesion, poke or scratch the surface of the set layer with a fork before pouring the yellow mixture, then let it cool and set.
Once set, poke and scratch the surface again with a fork.
Add green food coloring to the second part and pour it over the yellow layer, then sprinkle with diced cincau.
Refrigerate until fully set and frozen.
Once cool and set, cut into pieces to serve.
Tips
If worried that layers might not stick, always poke or scratch the surface with a fork before adding the next layer.
