This is the second time I'm making a cendol themed cake. The only difference is that I baked a pandan chiffon cake as the base instead of the vanilla chiffon cake. Also, I increased the concentration of the gula melaka syrup by reducing the water by half as compared to my first recipe, making the coconut frosting even more fragrant. Throw in the homemade cendol, red beans, "attap chee" (palm fuit), coconut milk, gula Melaka and fragrance from the homemade pandan juice, it"s like having a bowl of cendol, except that it's not ice cold ...........
