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Cendol Cake

12 slices
Easy
30
Try this delicious and moist cake
Recipe Ingredients
How to Prepare
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Recipe Ingredients

For the Cake
½ boxDr. Oetker Nona Luxury Moist Cake Pandan
2Eggs (Large)
75 mlVegetable Oil
75 mlWater
Gula Melaka Syrup
1 tspDr. Oetker Nona Corn Starch
50 mlWater
2Pandan Leaves (Knotted)
50 gPalm Sugar Melaka (Gula Melaka)
For Cendol Agar-Agar
2 boxesDr. Oetker Nona Agar-agar Original
400 mlCoconut Milk
400 mlWater
160 gCendol
160 gRed Beans (cooked)

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Picture - Dr. Oetker Nona Luxury Moist Cake Pandan
Picture - Dr. Oetker Nona Corn Starch
Picture - Dr. Oetker Nona Agar-agar Original
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.