Mochi Lava Gula Melaka Pandan Mousse Cake

Ingredient	Method
Mochi: 75g glutinous rice flour  120g water 15g caster sugar 15g tapioca flour 1tbsp homemade corn syrup玉米糖浆 10g butter Cake : 2B egg yolks 10g caster sugar 30g veg oil  40g milk   45g LP flour   5g pandan powder  2B egg whites 20g caster sugar Preparation: gula melaka water 100g gula melaka+50g water, cook with low heat until melted.  Gula Melaka lava filling: 100g water  20g corn starch  15g butter  80g gula melaka water    Plain Mousse: 10g gelatin powder 30g hot water 1/3tsp salt  5g caster sugar  300g heavy cream, chilled , rerv 120g    A) Gula Melaka Mousse: 100g gula melaka filling  B) Pandan Mousse: Mix Well 5g pandan powder 15g condensed milk 15g water Gula Melaka Gelee: 10g gelatin powder 20g water  remaining gula melaka water	Mochi: 1. Pour glutinous rice flour, sugar and water into a bowl and stir evenly until there are no lump. 2. Place in a steamer and steam for 15-20 minutes until cooked. 3. Take out immediately, add corn syrup while hot, stir evenly with a spoon until glossy and soft. 4. Add butter, with hands on gloves, and pull repeatedly to increase the toughness until it reaches a stringy and elastic state. 5. Add a little vegetable oil to the bag/plastic wrap, rub the oil out (so that the mochi will not stick to the plastic wrap), then flatten into a sheet, and refrigerate for 2 hours or overnight (easier to use). 6. Cut into desired size. Cake 1. Line a 5 inch cake pan with parchment paper. 2. Preheat oven to 160C. 3. Place egg whites in mixing bowl and beat at high speed for 30 sec until slightly foamy. 4. Gradually add in sugar and beat until firm peaks form. 5. In another bowl, beat egg yolks, veg oil and milk until well combined about 1 minute. 6. Add sifted flour and fold until just combined. 7. Using a whisk, fold one-third of the egg whites mixture into the flour mixture to lighten it. 8. Fold in remaining cream using a rubber spatula. 9. Pour into cake pan and tap pan on the counter to remove air bubbles. 10. Smooth the top of batter by using spatula, to remove any remaining bubbles. 11. Bake in preheated over for 35-45 minutes or until top is evenly browned. 12. Remove pan from over and get ready to use "drop treatment" by dropped it from a one foot height onto the counter to release pressure and to prevent shrinkage. 13. Cut 3 of horizontal slice from the cake 1-1.5cm deep. Gula Melaka filling Mix all the filling ingredients, cook over low heat while stirring constantly until slightly thickened, set aside.   Mousse ~Sprinkle the gelatin powder into hot water and sit for 5 minutes. Microwave for few seconds until melted. ~Using a stand mixer, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form ~Using a whisk, fold one-third of the cream into the gelatin mixture to lighten it. Fold in remaining cream using a rubber spatula. ~Separate 100g of mousse and fold one-third of the cream into B) mixture to lighten it. Fold in remaining cream using a rubber spatula. Set aside. ~ for remaining mousse, fold one-third of the cream into A) mixture to lighten it. Fold in remaining cream using a rubber spatula. Set aside.   Gula Melaka Gelee ~Sprinkle the gelatin powder into hot water and sit for 5 minutes.  Microwave for few seconds until melted. ~Mix gula melaka water, water and gelatin mixture until combine.
Assembly: 1. Place first layer of the cake into the cake pan, place mochi over it and carefully pour the gula melaka mousse into it.    2. Place second layer of the cake and press it gently,  and carefully place remaining of the gula melaka filling into center of the cake. 3. Place third layer of the cake and pour the pandan mousse into it.   3. Chill for 1-2 hrs. 4. Carefully pour the gelee over it. Chill for overnight. 5. Remove from the mould. Decorate as desired.