CAKES - Chiffon Cakes

Chendol Cake

July 05, 2018 | Recipe by Bake with Paws
Chendol Cake

Chendol Cake


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Onde Onde Cake, Chendol Cake and Pandan Layered Cake are in trend now.  You can find many recipes easily on the internet.  

After doing some research and a few attempts, I managed to create this version of a Chendol Cake with a Gula Melaka Mousse. The Mousse component  is smooth and aromatic, perfectly complementing the Pandan Cake to evoke the flavours of Chendol in a cake.  I have made Pandan Layered Cake before and I personally like this Chendol Cake much more.  

My hubby says this is going to be my next signature cake after my Onde Onde Cake and Pandan Cake with Gula Melaka Buttercream he may be right!

The Mousse Layer recipe is adapted from Nasi Lemak Lover with modifications.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.  Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Chendol Cake


PANDAN CHIFFON CAKE

Ingredients:

85g cake flour/plain flour
1/4 tsp salt

5 egg yolks
60g coconut oil or vegetable oil
42g fresh milk or coconut milk
42g homemade concentrated pandan juice (blend 18 pandan leaves with 150ml water, please click here for method)

5 egg white
65g caster sugar
1/2 tsp cream of tartar or 1 tsp lemon juice

Utensil : 7 inch square pan

Method:
  1. Line the bottom cake pan with parchment paper and grease the sides. Wrap the base of the cake pan with 2 or 3 layers of aluminium foil if spring form round cake pan is used.
  2. Preheat oven to 160C (Top & bottom heat)
  3. Shift flour & salt. Set aside.
  4. Combine fresh milk and pandan paste in a bowl. Set aside.
  5. Heat the coconut oil in sauce pan over low heat until it bubbles, then add in the shifted flour mixture and mix well with a hand a whisk. Remove from heat and transfer to a mixing bowl. Then add in milk and pandan mixture, mix with spatula until all incorporated. Gradually add in the egg yolk, stirring with a spatula or hand whisk until smooth. Set aside.
  6. Using an electric mixer, whisk egg white and cream of tartar or lemon juice until foamy. Gradually add in sugar and whisk until firm peaks formed (firm peaks is between soft peaks and stiff peaks).
  7. Fold 1/3 meringue into the egg mixture gently until just combined, then fold in another 1/3 of meringue and finally add in the balance of meringue and fold until combine. 
  8. Pour the mixture into the prepared cake pans and tap pan lightly to remove air bubbles.  Place the cake pan in a bigger pan filling with hot water until ¼ full. 
  9. Baked in water bath at 160C for 70 minutes. If you see the cakes start to crack, reduce the temperature lower to 150C.  Remove water bath at the last 10 minutes so that the sides of the cake will not be too wet. If your cake still wet at the sides, leave cake inside with oven off and door closed for another 10 minutes.  
  10. Remove cake from the oven and tap the pan on a table top a few times immediately. This will prevent cake from sinking.  Invert the cake to cool (turn the cake over upside down in the pan and prop it up so there is space at the bottom for the cake to cool).
  11. Unmold the cake after 30 minutes. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and invert the cake on non-stick baking paper. Peel off baking paper from the base and re-invert onto a rack to cool.
Note:  
Please note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. It may not work for your oven. Every oven behaves a little differently, so please adjust accordingly for your oven.

COCONUT GULA MELAKA MOUSSE LAYER

Ingredients:

28g gelatin powder
70g hot water

350g whipping cream
1 packet (200g) chendol
70g gula melaka (palm sugar), chopped
245g fresh coconut milk
3 pandan leaves, tied into a knot
1/4 tsp salt or to taste

Method:
  1. Dissolve the gelatin powder in hot water and stir until all dissolve.
  2. Drain chendol in a sift or strainer.  
  3. In a sauce pan, add coconut milk, gula melaka, pandan leaves and salt.  Bring to boil over low heat and cook until all gula melaka is melted.  Stir in the gelatin powder mixture and mix until well combined.  Strain the mixture through a sieve into a jar.  Place the jar inside a big bowl of ice water to bring down to room temperature if the mixture is too hot.
  4. In a bowl of stand mixer, whisk the whipping cream until firm peaks.  Please do not over beat as the milk and butter will be separated.
  5. Slowly pour in the gelatin and coconut mixture into the whipping cream.  Mix until well combined.

ASSEMBLE THE CHENDOL CAKE

Method:
  1. Line the bottom and sides of the square pan with parchment paper.  As you can see from the below pictures I did not line the sides of the pan. However, it is advisable to do so for easier unmolding.
  2. Trim off the dome/top of the cake.  Slice into 3 pieces.
  3. Divide the mouse mixture into 4 portions, about 240g each.
  4. Pour 240g mousse mixture into the cake pan and level it. Place the first slice of the cake on top of the mousse and slightly press the cake.
  5. Pour second layer of mousse (240g) onto the cake and level it.  Place the second slice of the cake. 
  6. Continue with 3rd layer of mousse and cake.  Then finish with 4th layer of mousse.
  7. Store in the refrigerator for at least 2 hours or overnight before cutting.
  8. To unmold the cake, invert the cake on non-stick baking paper on a board.  Peel off baking paper from the base and sides.  Re-invert onto a cake board or plate.  Trim off the sides of the cakes and cut into your desired size.



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Comments

  1. AnonymousJuly 14, 2018 at 7:57 AM

    Hi can I replace the gelatin powder to agar agar powder.
    Thanks

    ReplyDelete
    Replies
    1. Bake With PawsJuly 18, 2018 at 1:10 AM

      Hi there,

      Thank you for dropping by. The agar agar powder will result the different texture. I would not recommend.

      Cheers & happy baking :)

      Delete
  2. AnonymousJuly 25, 2018 at 9:52 PM

    so pretty, tempted to try

    ReplyDelete
  3. AnonymousAugust 13, 2018 at 4:21 PM

    I tried this yesterday. After added melted gula melaka to the whipped cream (step 16), the cream become runny.
    Today i unmould the cake, most of the cream flow to the base resulting very thin layer of mousse between each layer but very thick mousse on the top.
    May i know should i keep the mousse in fridge to let it harden a bit before assemble the cake?
    Thank you.

    ReplyDelete
    Replies
    1. Bake With PawsAugust 15, 2018 at 8:30 AM

      Hi, thank you for trying this recipe. You must wait for the gula Melaka mixture to cool down completely first before adding to the whisked whipping cream. The warm gula melaka mixture will melt the whipping cream..

      I talk to you in FB ya..

      Cheers :)

      Delete
  4. AnonymousAugust 15, 2018 at 4:56 PM

    Hi, what is the size of the eggs you used? And where did you buy the chendol from (what brand)? Would love to try this recipe! Thanks.

    ReplyDelete
    Replies
    1. Bake With PawsAugust 16, 2018 at 9:05 AM

      Hi, thank you for dropping by. I used large size eggs. Sorry, I could not remember the brand. I got it from BIG Supermarket.

      Cheers & happy baking :)

      Delete
  5. AnonymousJanuary 3, 2019 at 5:50 AM

    Hi. Thanks for the recipe. Can't wait to try it but I can't seem to clink on the link for the homemade concentrated pandan juice.

    Esther

    ReplyDelete
    Replies
    1. Bake With PawsJanuary 3, 2019 at 6:23 AM

      You are most welcome, Esther. Sorry for inconvenience. I just reset the link. Please click again.

      Cheers & happy baking :)

      Delete
  6. Eeda JoFebruary 24, 2019 at 9:07 PM

    Hi there!

    I would like to try this recipe. May I know what you mean by droppimg the pan at a height of 10 cm onto a table top. This will prevent cake from sinking.  Invert the cake to cool.

    Thank you

    ReplyDelete
    Replies
    1. Bake With PawsFebruary 25, 2019 at 7:09 AM

      Hi there,

      Thank you for your questions. You can also tap your pan on a counter top a few times immediately it comes out of the oven. Turn the cake over upside down in the pan and prop it up so there is space at the bottom for the cake to cool.

      I hope you can understand my explanation :)

      Cheers :)

      Delete
  7. zoeyAugust 2, 2019 at 11:35 PM

    hi there may i ask how many calories is this
    and how many serving is it?

    ReplyDelete
    Replies
    1. Bake With PawsAugust 3, 2019 at 3:22 AM

      Hi Zoey,

      Sorry I do not know how many calories. I cut into 21 pieces small pieces. It depends on how big you want it to be.

      Cheers :)

      Delete
  8. zoeyAugust 2, 2019 at 11:37 PM

    have you tired durin chendol cake b4?
    do u think it will work wif this recipe?

    ReplyDelete
    Replies
    1. Bake With PawsAugust 3, 2019 at 3:25 AM

      Hi Zoey,

      I have not tried before. I am not too sure it works. But, I seen people add Durian in Chendol.

      Cheers :)

      Delete
  9. tsikagoAugust 24, 2019 at 5:52 AM

    Hi Yeanley. First time visitor here. I came across your website when searching for yellow flower buttercream. Anyway this cake is just stunning. A lot of the ingredients I am not really familiar with but will try and search for local versions here. I can't wait to try and make them. Thanks!

    ReplyDelete
    Replies
    1. Bake With PawsAugust 25, 2019 at 10:01 AM

      Hi there,

      Thank you for your comment and visiting my blog. May I know where do you based? Can you get chendol and fresh coconut in your place?

      Cheers :)

      Delete
  10. Cheng siew hoSeptember 12, 2019 at 5:15 PM

    Hi..good morning..my name is siewho..I did the cendol gula.melaka cake yesterday n it did not turn out well..

    My question..after whipping the diary cream till stiff peak, when I add the gula melaka gelatin do I still whipping or just use a spatula ?

    Mine was a bit runny after adding the GM gelatin n went to whip it..it came out like the whipping cream is separated..

    Pls advise.tqvm

    ReplyDelete
    Replies
    1. Bake With PawsSeptember 12, 2019 at 10:38 PM

      Hi Siew Ho,

      Thank you for trying this recipe. Sorry to hear that it did not turn out well. Please use spatula to mix in the gula melaka gelatin mixture. You can refer to picture 14. The cream separated is because of over whisked. Please be careful, once the cream become stiff peak you need to stop. Cheers :)

      Delete
  11. AnneSeptember 21, 2019 at 9:47 AM

    Hi, I made the mousse and waited for it to cool to room temp but it started to set and when I mixed it into the whipped cream it set into lumps. How long should it cool before I can mix it in? I was afraid of melting the cream. Thanks!

    ReplyDelete
    Replies
    1. Bake With PawsSeptember 25, 2019 at 9:18 AM

      Hi Anne,

      Thank you for trying this recipe. Sorry for late response.

      No need to wait to cool to room temp once the mousse is ready. Once finished mixing the gelatin and coconut mixture into the whipping cream you can start assemble the cake.

      The only step that you need to cool down to room temperature is the gelatin and coconut mixture before adding into whipping cream. The warm gelatin mixture will melt the whipping cream.

      I hope it is clear to you know.

      Cheers :)

      Delete
  12. AnneSeptember 21, 2019 at 9:49 AM

    When I was making the mousse I cooled the coconut gelatin mixture till room temp but it started to set and when I mixed it with the cold whipped cream the mixture become lumpy already. Is it ok for the mixture to still be abit warm? I was afraid to melt the cream but I’ve cooled it too much that it has set. Please advise.

    ReplyDelete
    Replies
    1. Bake With PawsSeptember 25, 2019 at 9:24 AM

      Hi Anne,

      The gelatin mixture should be room temperature and not cold. You need to monitor very closely, once it becomes room temperature then mix in the whisked whipping cream.

      Thank you :)

      Delete
  13. AnonymousJune 21, 2020 at 7:57 PM

    Hi, thanks for your great recipes. I am a great fan of yours and have tried many of your other recipes and they are well received by my family. My husband loves chendol and I baked him your chendol cake yesterday. It tasted really nice. I made the mistake of adding the coconut milk mixture to the cream when it is not completely cool and the mixture became runny. So I left it in the fridge for it to harden a bit before assembling the cake. Would like to know if the mousse layer is more creamy mousse-like or pudding like? Mine is more pudding like and similar to the pandan kaya cake texture. Is it the correct consistency or was this due to my mistake above? Thanks. Irene

    ReplyDelete
    Replies
    1. Bake With PawsJune 22, 2020 at 10:20 AM

      Hi Irene,
      Thank you for following my posts and trying my recipes. Yes, it could the the reason because the whipping cream already lost the airy texture. It should be creamy mousse like and not like pandan layer cake the custard texture.
      Cheers :)

      Delete
    2. AnonymousJune 25, 2020 at 1:33 AM

      Many thanks for your reply. I have found a way to work around it by leaving the cake at room temperature for a few minutes before eating and it provided the mousse like texture. Very well received. Thanks. ����

      Delete
    3. Bake With PawsJune 25, 2020 at 6:17 AM

      You are most welcome. Good to hear that. Cheers :)

      Delete
  14. joyleeJuly 7, 2020 at 12:50 AM

    hi, made this cake according to your recipe and the family loved it! bt my whipping cream though it contains 35% fat does nt whip up to stiff peaks so when i poured in the coconut mixture, it became runny. i will like to ask whether the whipping cream can be replaced with yogurt or turn it into agar agar instead of mousse? Cos though the cake is nice, its kinda jelak so was wondering how to tone down the richness.

    ReplyDelete
    Replies
    1. Bake With PawsJuly 7, 2020 at 6:37 AM

      Hi, thank you for trying this recipe and your feedback.

      Hmm, by right more fat in the whipping cream should be easier to whip and more stable. Runny could be your coconut mixture still warm and not at room temperature.

      I have not tried the yogurt recipe for this. But, yogurt is sour taste and you need a lot of sugar.

      You can try the pandan custard layer cake which use agar agar and custard powder. Instead of Pandan juice, you can replace with coconut milk and gula melaka.

      You can see this recipe for reference:
      https://www.bakewithpaws.com/2019/11/pandan-custard-layered-cake.html

      Cheers and happy baking :)

      Delete
  15. joyleeJuly 29, 2020 at 2:12 AM

    hi
    really thanks alot for your reply. Made this again using trim coconut milk and manage to tone down the richness. However the coconut mousse is still runny. was wondering whether to pour the coconut mixture in the whipping cream when it is at soft peak and then whipping it to stiff peaks instead of mixing it in? maybe then the moussse mixture will nt be runny bt overall thank u for the really delicious recipe! 👍

    ReplyDelete
    Replies
    1. Bake With PawsJuly 29, 2020 at 4:38 AM

      Hi, you are most welcome. Don't whip the whipping cream until stiff peak. It should be firm peak. Further whipping after firm peak, you will separate the butter and milk.

      Hmm, I have not tried adding in when soft peak. I am not sure if you still can achieve firm peak afterthat. But, it is fun to experiment.

      Cheers :)

      Delete
  16. San SanDecember 16, 2020 at 4:36 AM

    Hi Yeanley,

    Thank you for sharing this lovely recipe. I would definitely love to make this soon. May I ask under the pandan cotton cake method - point no. 4 mentioned combine fresh milk and "pandan paste" but ingredient stated "pandan juice". Hence, I would like to confirm are you referring to pandan "juice" instead of pandan "paste"? Thank you.

    ReplyDelete
    Replies
    1. Bake With PawsDecember 16, 2020 at 8:03 AM

      Hi San San,

      Thanks for reading this recipe. It is actually pandan juice. I have amended it. Sorry for confusion.

      By the way, just be more careful when you cool down the gelatin and coconut milk mixture. Just bring down to room temperature and not warm or cold. If too cold the mixture will start to get hard and if too warm it will melt the whipping cream.

      Cheers and happy baking.

      Delete
  17. FrankMay 12, 2021 at 8:26 PM

    thanks for sharing!

    ReplyDelete

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