For the recipe Cendol Cake
|260 g||Dr. Oetker Nona Luxury Moist Cake Pandan (1/2 box)|
|2||Pandan Leaves (Knotted)|
|50 g||Palm Sugar Melaka (Gula Melaka)|
|1 tsp||Dr. Oetker Nona Corn Starch|
|2||Dr. Oetker Nona Agar-agar Original|
|400 ml||Coconut Milk|
|160 g||Red Beans (cooked)|
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.
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.
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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