Cendol Panna Cotta Pandan Cake

 

Ingredient

Method

Cake : 6B egg yolks  20g caster sugar 90g veg oil  90g milk  90g LP flour   1tsp baking powder  10g pandan powder  6B egg whites 40g caster sugar 1/4tsp cream of tartar  few drop rice vinegar   Panna cotta: 35g gelatin powder 40g hot water 600g full cream milk 200g heavy cream 200g thick santan 40g gula melaka 600g cendol Gelee: 4g gelatin powder 4g agar-agar powder 360g hot water 55g gula melaka

Cake 1. Line a 8" 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 flours and fold until just combined.   7. Using a whisk, fold one-third of the egg whites mixture into the jasmine batter to lighten it.  8. Fold in remaining cream using a rubber spatula.  9. Pour the batter 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 55  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. Cool completely and set aside.       Panna cotta : ~Sprinkle the gelatin powder into hot water and sit for 5 minutes.  ~combine all the ingredient (except cendol) and cook with medium heat and stir continuously until boiled & dissolved.  ~Turn off the heat and set aside until slightly cool. ~Pour the cendol into it and mix well. Gelee: ~combine all the ingredient and cook with medium heat and stir continuously until boiled & dissolved.  ~Turn off the heat and set aside until slightly cool.  Assembly: ~Place one layer cake into cake tin (loose base). ~Pour half of the panna cotta and freeze for 20-25 min until slightly set. ~Carefully place another layer cake over it. ~Pour remaining panna cotta and freeze for 20-25 min until set. ~Pour the gelee on top careful and chill for overnight.