Yield
1 pcs
Prep Time
30 Min
Cook Time
60 min
Ingredients
| 200g | Blue Key Self-Raising Flour |
| 2 oz | Seri Murni Eggs (Grade B) |
| 130g | Castor sugar |
| ½ tsp | Star Brand Apple Green Colour |
| ½ tsp | Star Brand Pandan Flavour |
| 1g | Salt |
| 150ml | Coconut milk |
| 100ml | Seri Murni Pure Vegetable Oil |
Cendol Layer
| 100g | Castor sugar |
| 250ml | Coconut milk |
| 200ml | Meadow Fresh Pure Milk Full Cream |
| 2g | Salt |
| 7g | Agar agar powder |
| ½ cap | Star Brand Vanilla Flavour |
| 3 oz | Egg white |
| 150g | Cendol |
Method
- Whisk eggs and sugar until fluffy.
- Add apple green colouring and pandan flavour. Mix well.
- Mix flour, salt and coconut milk until well combined. Add oil and stir to combine.
- Pour the batter into a square cake tin. Steam over high heat for 40 to 45 minutes.
- For the cendol layer, combine sugar, coconut milk, milk, salt, agar-agar powder and vanilla flavour in a saucepan. Heat the mixture until it gently simmers.
- In a mixing bowl, whisk egg whites until stiff peaks form. Gradually pour the hot mixture into the egg white mixture.
- Pour the cendol mixture onto the cake and steam over low heat for 10 minutes.
- Remove from the steamer and let it cool at room temperature, then chill for 4 hours.
- Once chilled, cut the cake.