Coconut Pandan Cendol Cake
Ingredients
Dry
- 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
Wet
- 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 evaporated coconut milk or coconut milk (620ml)
- 3 tbsp coconut syrup or date syrup (adjust to taste)
- 2 tbsp cornstarch
- 2 tbsp water
- 1/3 cup cendol
- 2 tsp agar agar powder
Preparation
Combine 30g chopped Pandan leaves, 1 cup of milk and blend until smooth.
Strain mixture through a fine mesh sieve and 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 and tap gently against the counter to release air bubbles.
Bake at 175°C for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Remove pan from oven and let cool in pan for 10 minutes on a wire rack.
Invert cake onto a rack with parchment paper and cool completely.
In a saucepan, bring coconut milk to a boil.
Add agar-agar and stir constantly until it dissolves completely.
Lower the heat and whisk in cornstarch mixture and coconut syrup.
Let simmer for 1 minute.
Turn off the heat and 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 minutes to set.
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.
