Pandan Cendol Cake

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 ...........

Pandan Gula Melaka Chiffon Cake

I have baked many of my popular pandan chiffon cake but this is my first attempt at baking pandan chiffon cake using gula melaka. It is indeed very delicious and full of pandan, coconut fragrance. You just cannot simply stop at one slice..... No pandan paste used at all. Just pure pandan juice. You can see the color is slightly dull green-brown due to the brown gula melaka.

Pandan Chiffon Cake II

Pandan chiffon cake is one of my forte. I would like to say that family and friends have given me the thumbs up for this cake. This time round, I experimented with taking out the pandan paste. I used pure pandan juice instead. Make it more concentrated by blending more pandan leaves to water, like about 10 leaves to 5 tbsp water. You can refer to my previous pandan chiffon cake post here for the recipe. Omit the pandan paste and change the pandan juice to 4-5 tbsp depending on the concentration. You would see from the pictures posted here that the color is lighter due to the absence of pandan paste. But they still look lovely and natural. Don't you agree? The taste is equally good, if not better, without the artificial pandan paste. Give it a try and share your comments with me.

The recipe is based on a 23cm tube pan. To use a 21cm tube pan, reduce the ingredients by 2/3.