Fluffy Pandan layer cake with coconut cendol (Pandan juice rice flour jelly).
- 2 ½ cups all purpose flour | 300g
- ⅔ cup sugar of choice | 130g
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup dairy free milk | 250g
- 30g Pandan leaves
- ½ cup dairy free yogurt | 125g
- ¾ cup dairy free butter melted | 170g
- 1 tsp pandan extract *optional
- 2 ½ cups evaporated coconut milk or coconut milk | 620ml
- 3 tbsp coconut syrup or date syrup *adjust to taste
- 2 tbsp cornstarch, dissolved in 2 tbsp water
- ⅓ cup cendol (Pandan juice rice flour jelly)
- 2 tsp agar agar powder
- Combine 30g chopped Pandan leaves, 1 cup of milk and blend until smooth. Strain 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 8×8 square cake pan. Tap gently against the counter to release air bubbles. Bake at 175c/350F 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 dissolves. 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 unmold.
Find more of Mei’s recipes on @nm_meiyee.