This pandan coconut cake is made with soft and fluffy pandan chiffon cake layers with an easy whipped coconut cream frosting and grated coconut. It's an irresistible cake that's full of tropical pandan and coconut flavours!
Ondeh Ondeh cake/Pandan Coconut Cake 班兰椰糖椰丝蛋糕
Ingredients:
3 Egg yolks
25g Corn oil
2 tbsp Pandan juice
60g Plain flour
3 egg whites
50g caster sugar
Coconut fillings :
80g palm sugar( gula melaka), chopped
3 tbsp water
One pandan leaf, knotted
140g grated coconut
Palm sugar (gula melaka) syrup :
80g palm sugar (gula melaka), chopped
3 tbsp water
one pandan leaf, knotted
2 tsp corn starch
1 tbsp water
*Dissolve cornstarch with water to thicken sauce. Or you can omit the starch water.
Whipped Cream Frosting:
200g Whipping cream
20g sugar
* you can add 20g coconut cream (santan) here, to enhance the aroma.
Method:
1) Preheat oven to 150C
2) Mix corn oil, plain flour, pandan juice, caster sugar, and egg yolks.Set batter aside.
3) Whisk egg whites until foamy. Gradually add sugar while whisking until soft peak.
4) Slowly fold half the meringue into batter, then fold in remaining half once incorporated.
5) Pour batter into baking pans. Bake for 50 mins.
6) Remove the cake from oven. Flip over immediately. and leave it to cool.
7) Simmer chopped gula melaka (palm sugar), salt, water, grated coconut and pandan leaves for 15 mins. Heat the mixture to boil. Remove pandan leave. Set aside to cool.
8) Mix gula melaka (palm sugar), water, pandan leave( knotted), and cook in low heat, then mix corn starch and water and pour into the gula melaka syrup. Stir and strain. Leave it to cool.
9) In a clean mixing bowl, whisk fresh cream to soft peaks. Add sugar or gula melaka syrup. Set aside.
11) To assemble cake, place a layer of cake on a tray. spread with some fresh cream. Sprinkle with grated coconut and drizzle with palm sugar syrup (optional). Repeat for another 2 layers.Top with a final layer of cake, then cover whole cake with fresh cream. Coat with grated coconut.
Happy Baking!
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