Chendol Cake

by - July 05, 2018



Onde Onde Cake, Chendol Cake and Pandan Layered Cake are in trend now.  You can find many recipes easily on the internet.  After doing some research and a few attempts, I managed to create this version of a Chendol Cake with a Gula Melaka Mousse. The Mousse component  is smooth and aromatic, perfectly complementing the Pandan Cake to evoke the flavours of Chendol in a cake.  I have made Pandan Layered Cake before and I personally like this Chendol Cake much more.  My hubby says this is going to be my next signature cake after my Onde Onde Cake and he may be right!

The Mousse Layer recipe is adapted from Nasi Lemak Lover with modifications.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Chendol Cake Recipe


PANDAN COTTON CAKE

Ingredients:

85g cake flour/plain flour
1/4 tsp salt

5 egg yolks
60g coconut oil or vegetable oil
42g fresh milk or coconut milk
42g homemade concentrated pandan juice (blend 16 pandan leaves with 150ml water, please click here for method)

5 egg white
65g caster sugar
1/2 tsp cream of tartar or 1 tsp lemon juice

Utensil : 7 inch square pan

Method:
  1. Line the bottom cake pan with parchment paper and grease the sides. Wrap the base of the cake pan with 2 or 3 layers of aluminium foil if spring form round cake pan is used.
  2. Preheat oven to 160C (Top & bottom heat)
  3. Shift flour & salt. Set aside.
  4. Combine fresh milk and pandan paste in a bowl. Set aside.
  5. Heat the coconut oil in sauce pan over low heat until it bubbles, then add in the shifted flour mixture and mix well with a hand a whisk. Remove from heat and transfer to a mixing bowl. Then add in milk and pandan mixture, mix with spatula until all incorporated. Gradually add in the egg yolk, stirring with a spatula or hand whisk until smooth. Set aside.
  6. Using an electric mixer, whisk egg white and cream of tartar or lemon juice until foamy. Gradually add in sugar and whisk until firm peaks formed (firm peaks is between soft peaks and stiff peaks).
  7. Fold 1/3 meringue into the egg mixture gently until just combined, then fold in another 1/3 of meringue and finally add in the balance of meringue and fold until combine. 
  8. Pour the mixture into the prepared cake pans and tap pan lightly to remove air bubbles.  Place the cake pan in a bigger pan filling with hot water until ¼ full. 
  9. Baked in water bath at 160C for 70 minutes. If you see the cakes start to crack, reduce the temperature lower to 150C.  Remove water bath at the last 10 minutes so that the sides of the cake will not be too wet. If your cake still wet at the sides, leave cake inside with oven off and door closed for another 10 minutes.  
  10. Remove cake from the oven and drop the pan at a height of 10 cm onto a table top. This will prevent cake from sinking.  Invert the cake to cool.
  11. Unmold the cake after 30 minutes. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and invert the cake on non-stick baking paper. Peel off baking paper from the base and re-invert onto a rack to cool.
Note:  
The temperature and time duration are just as a guide.  Please adjust accordingly to your oven.

COCONUT GULA MELAKA MOUSSE LAYER

Ingredients:

28g gelatin powder
70g hot water

350g whipping cream
1 packet (200g) chendol
70g gula melaka (palm sugar), chopped
245g fresh coconut milk
3 pandan leaves, tied into a knot
1/4 tsp salt or to taste

Method:
  1. Dissolve the gelatin powder in hot water and stir until all dissolve.
  2. Drain chendol in a sift or strainer.  
  3. In a sauce pan, add coconut milk, gula melaka, pandan leaves and salt.  Bring to boil over low heat and cook until all gula melaka is melted.  Stir in the gelatin powder mixture and mix until well combined.  Strain the mixture through a sieve into a jar.  Place the jar inside a big bowl of ice water to bring down to room temperature if the mixture is too hot.
  4. In a bowl of stand mixer, whisk the whipping cream until firm peaks.  Please do not over beat as the milk and butter will be separated.
  5. Slowly pour in the gelatin and coconut mixture into the whipping cream.  Mix until well combined.

ASSEMBLE THE CHENDOL CAKE

Method:
  1. Line the bottom and sides of the square pan with parchment paper.  As you can see from the below pictures I did not line the sides of the pan. However, it is advisable to do so for easier unmolding.
  2. Trim off the dome/top of the cake.  Slice into 3 pieces.
  3. Divide the mouse mixture into 4 portions, about 240g each.
  4. Pour 240g mousse mixture into the cake pan and level it. Place the first slice of the cake on top of the mousse and slightly press the cake.
  5. Pour second layer of mousse (240g) onto the cake and level it.  Place the second slice of the cake. 
  6. Continue with 3rd layer of mousse and cake.  Then finish with 4th layer of mousse.
  7. Store in the refrigerator for at least 2 hours or overnight before cutting.
  8. To unmold the cake, invert the cake on non-stick baking paper on a board.  Peel off baking paper from the base and sides.  Re-invert onto a cake board or plate.  Trim off the sides of the cakes and cut into your desired size.



You May Also Like

8 comments

  1. Hi can I replace the gelatin powder to agar agar powder.
    Thanks

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for dropping by. The agar agar powder will result the different texture. I would not recommend.

      Cheers & happy baking :)

      Delete
  2. so pretty, tempted to try

    ReplyDelete
  3. I tried this yesterday. After added melted gula melaka to the whipped cream (step 16), the cream become runny.
    Today i unmould the cake, most of the cream flow to the base resulting very thin layer of mousse between each layer but very thick mousse on the top.
    May i know should i keep the mousse in fridge to let it harden a bit before assemble the cake?
    Thank you.

    ReplyDelete
    Replies
    1. Hi, thank you for trying this recipe. You must wait for the gula Melaka mixture to cool down completely first before adding to the whisked whipping cream. The warm gula melaka mixture will melt the whipping cream..

      I talk to you in FB ya..

      Cheers :)

      Delete
  4. Hi, what is the size of the eggs you used? And where did you buy the chendol from (what brand)? Would love to try this recipe! Thanks.

    ReplyDelete
    Replies
    1. Hi, thank you for dropping by. I used large size eggs. Sorry, I could not remember the brand. I got it from BIG Supermarket.

      Cheers & happy baking :)

      Delete