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Saturday, September 5, 2015

Cendol Cake 煎蕊蛋糕

I would said this is the best cake recipe that i replicated . This cendol cake was inspired from a cafe i went recently for a brunch. I love all flavours in this cake, pandan, coconut, and Gula Melaka, love it! This cake is so natural as i used only fresh ingredients like fresh pandan leaves from my garden and fresh coconut milk. The sweetness just nice for our liking, pandan aroma and light sponge cake, slightly chewy sago layer, very nice coconut mousse and yummy Gula Melaka agar-agar layer, you have to try this ^_^ Lets check the long recipe...

First bake a Pandan sponge cake, recipe is here ,using a 7" removable bottom cake pan. I cut away the dome on the top, then slice it to 3 pieces, but i feel a bit thick as the coconut mousse has excess, so will advise you cut thinner or 4 pieces.

While baking the pandan sponge cake, you can start to steam the sago.

I feel the sago is slightly on elastic or QQ, but my hubby feel the texture just alright. So if you prefer softer sago layer, you may increase water amount to 125g.

For the Sago Layer
120g Pearl sago
70g caster sugar
100g pandan milk water ( I use the balance pandan milk from making sponge cake about 13g, then add 87g water)


  1. Wash pearl sago then soak in clean water (put more water as sago will expand after soaked) for 45mins.
  2. Mix soaked sago, sugar and pandan milk water in a mixing bowl, stir to mix well.
  3. Pour into a 7” steaming tray, steam over medium heat for 30mins. Set aside to cool.

Then start to assemble two pandan sponge cake and sago layer before making the coconut mousse layer. I used the same 7" removable bottom cake to assemble. 

The sides should have gap in order to fill with coconut mousse

Now start to prepare coconut mousse layer

For Coconut Mousse Layer (prepare this after sponge cake and sago layer have placed into cake pan)
20g gelatine powder
50g hot water

250g UHT whipping cream
50g caster sugar
175g coconut milk ( I use 1 grated coconut and add 1 1/2cup water, squeeze out the milk)


  1. Mix gelatine powder and hot water, stir and melt the gelatine in hot water, mix well.
  2. Mix sugar and coconut milk in a saucepan, bring to boil, do not over boil it. Soon you see boiling, pour in gelatine powder, stir to mix well. Remove from the heat, set aside.
  3. Beat whipping cream over another big bowl that filled with ice and water. Beat over high speed until firm stiff.
  4. If the gelatine mixture still feel hot, place the saucepan over the big bowl with iced water, bring the mixture to room temperature. Then mix it with whipped cream, mix well.

Let is set in the freezer for 5mins. Place another pandan sponge cake then pour in balance coconut mousse, let it set. Then you can start to prepare the gula Melaka agar-agar layer

Gula Melaka Agar-agar layer (prepare this after coconut mousse has set)

1/2tsp Agar-agar powder, I use mermaid brand
10g coconut milk
40g Gula Melaka or palm sugar, chopped
1tbsp caster sugar
180g water


  1. Mix all ingredients in a saucepan, bring to boil and mix well.
  2. Place the saucepan over a bowl of tap water, to bring down to room temperature before pour on the cake.

Last steps of assemble the cendol cake

To assemble Cendol Cake
  1. Slice pandan sponge cake into 3-4 pieces (suggest 4 pcs to get thinner sponge cake layer).
  2. Remove sago layer from steaming tray (you can place a piece of cling film on it), place 1st piece pandan sponge cake on sago layer, trim sago layer to the same size like pandan sponge cake.
  3. Place the removable bottom disc from the cake pan on the 1st pandan sponge cake, place them into the cake pan. You should see small gap on the sides of the pan, this gap is to fill coconut mousse later.
  4. Place 2nd piece pandan sponge cake on top of sago layer.
  5. Pour 300g coconut mousse on top and fill the gap at the sides, you can shake the pan to let the coconut mousse flow and fill the gap. Place the cake tin into freezer 5mins to set.
  6. Remove cake pan from freezer, touch the coconut mousse whether or the mousse is slightly set, then place 3rd piece pandan sponge cake on top.
  7. Pour the balance coconut mousse on the sponge cake and level it. Store in the refrigerator for 1-2 hours to let it set (you may place it in the freezer to speed up).
  8. Last pour in Gula Melaka agar-agar on the coconut mousse. Store in the refrigerator for several hours or overnight.

Recipe by Sonia a.k.a Nasi Lemak Lover

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