For the recipe Cendol Cake
|1/2 box Dr. Oetker Nona Moist Cake Pandan|
|75 ml Oil|
|75 ml Water|
|2 Eggs (Large)|
|50 g Palm Sugar Melaka (Gula Melaka)|
|50 ml Water|
|2 Pandan Leaves (Knotted)|
|1 tsp Corn Starch|
|2 box Dr. Oetker Nona Agar-Agar Original|
|400 ml Coconut Milk|
|400 ml Water|
|160 g Cendol|
|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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