Sunday, 6 December 2009

Coconut Mousse Pandan Cake






















October, 2009

Pandan cake with coconut cream, decorated with lemon Macarons. I tested the coconut mousse myself without a recipe, and added too much gelatine in it, but it still taste alright!


For the pandan juice (enough for 2 x 6" cakes)
If you use Pandan Essence, you can skip this step

8-10 Pandan Leaves, cut into small pieces
120ml Warm Water

- Blend the leaves and water together. Drain and keep the juice
- Use half for the following recipe, and you can either refrigerate or freeze the rest.


(Make 7" cake or 9" Bundt cake)

100g Weak Flour
1tsp Baking Powder
85g Caster Sugar
35ml Vegetable Oil
~60ml Pandan Juice or 1/2 tsp Pandan Essence
3 large Eggs, seperated
1-2 drops Green Food Colouring (if you like)
1/8tsp Cream of Tartar (I didn't use this)
Line cake tin with greeaseproof paper, or lightly grease the bundt tin
Preheat oven 180C


1. Mix flour, baking powder and 2/3 of the sugar, then sieve into a big bowl.

2. Add pandan juice/ essence, oil, egg yolks, and colouring (if you are using) into 1. then beat until there are no more lumps.

3. In a seperate bowl, Beat the egg whites and cream of tartar until foamy. Then, in 3 seperate times, add the rest of the sugar. Continue beating until the peaks are really stiff.
The mixing is done when 1) you can turn the bowl upside down without any of the mixture flowing down; 2) the point of the peaks stays pointing up. If it curls down, keep beating.

4. Fold 1/3 of the egg white into 2. The fold in the rest of the whites.

5. Pour the mixture into the tin and put this into the oven, close by the door. Bake for approx. 40 - 50 mins.

6. Once removed from the oven, immediately turn the cake and tin upside down and cool completely on a cooling rack.

7. Before serving, carefully use a warm knife to cut away the brown layers and discard them.


Pandan Chiffon Cake recipe from Leisure Cat (Adjusted)


Coconut Mousse

The amount of mousse you need depends on how you want to decorate the cake. You might ended up with extra, or you might need more.


65g Coconut Milk
25g Whipping Cream
Caster Sugar
1 Gelatine Leaf, soak in cold water until soft

Base on 1.2g gelatine leaves per 100g liquid. You can adjust the amount according to the packaging or replace with gelatine powder


1. Whip the cream until it reach soft peaks and leave in the fridge until needed.

2. Heat the coconut milk until it started to bubble. While its heating up, add a tsp of sugar at a time until it has reached your desired sweetness, bearing in mind that you will be mixing this with the whipped cream and eat it with the cake.

3. Turn off the fire. Squeeze out excess water from the gelatine leaf and quickly stir it into the coconut milk.

4. Remove from fire and leave to cool slightly.

5. Gently fold the whipped cream into 4.

6. Place the Pandan cake into a bottomless tin (or at least a base removable one)

7. Pour the mousse over and freeze till set (approx. 1 hour)

8. Defrost in the fridge before serving.