Cendol Cake

12 slices

Easy 30 minutes

Ingredients

Ingredients

For the recipe Cendol Cake

For the Cake:

½ box Dr. Oetker Nona Luxury Moist Cake Pandan
2 Eggs (Large)
75 ml Vegetable Oil
75 ml Water

Gula Melaka Syrup:

1 tsp Dr. Oetker Nona Corn Starch
50 ml Water
2 Pandan Leaves (Knotted)
50 g Palm Sugar Melaka (Gula Melaka)

For Cendol Agar-Agar:

2 boxes Dr. Oetker Nona Agar-agar Original
400 ml Coconut Milk
400 ml Water
160 g Cendol
160 g Red Beans (cooked)

preparation

Preparation

1

For Moist Cake Pandan

Preheat oven to 180°C. Place Dr. Oetker Nona Moist Cake Mix, water and eggs in a mixing bowl. Mix at high speed for 3 minutes. Add in vegetable oil and mix at low speed for 1 minute or until batter is light and fluffy. Pour batter in a greased 20cm round baking pan. Bake at 180°C for 45 minutes. Set aside to cool.

2

For Gula Melaka Syrup

Bring water to boil. Place palm sugar, water, corn starch and pandan leaves in a medium saucepan, cook over low heat until palm sugar well dissolved.

3

For Cendol Agar-Agar

Bring coconut milk and water to boil. Pour Dr. Oetker Nona Agar-agar Original into boiling coconut milk gradually while stirring. Continue stirring and leave to boil for 2-3 minutes then remove from heat. Divide agar-agar mixture into 2 bowls, add red beans into one bowl and cendol into another bowl. Gently pour red bean agar-agar mixture over the cake, let it set slightly. Gently pour cendol agar-agar mixture over and spread evenly. Keep in refrigerator for 3 hours or until set before serving.

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