Cendol Cake
Ingredients
Ingredients
For the recipe Cendol Cake
For the Cake:
| 75 ml | Oil |
| 75 ml | Water |
| 0.5 | Dr. Oetker Nona Moist Cake Pandan |
| 2 | Eggs (Large) |
Gula Melaka Syrup:
| 50 ml | Water |
| 2 | Pandan Leaves (Knotted) |
| 50 g | Palm Sugar Melaka (Gula Melaka) |
| 1 tsp | Corn Starch |
For Cendol Agar-Agar:
| 2 | Dr. Oetker Nona Agar-agar Original |
| 400 ml | Coconut Milk |
| 400 ml | Water |
| 160 g | Cendol |
| 160 g | Red Beans (cooked) |
preparation
Preparation
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.
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.
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.