Ingredients:
(A)
4 eggs yolks
65gm cake flour
26gm coconut oil
30gm pandan juice
Pandan colour (optional)
*** at times, we may not achieve a nice pandan colour from the pandan juice, add a little pandan food colouring into the batter.
(B)
10 pandan leaves
60gm Coconut Milk
(C)
4 egg white
70gm fine sugar
(D)
Filling:
200ml double cream
1/2 tsp coconut oil
1/2 tsp coconut milk
Whip the double cream with coconut oil and coconut milk until thick enough to hold its shape. Refrigerate before use.
130gm fresh shredded coconut
100gm gula melaka
Water - 50g
Pinch of salt
Cook gula melaka and water till melts and slight boiling. Sieve.
Add in shredded coconut and salt, using very slow fire, stir and cook till your required consistency.
Method:
1. Wash and cut pandan leaves into smaller pieces and blend with coconut milk to extract out the pandan juice. Sieve and set aside.
2. In a bowl, hand whisk egg yolks, add in coconut oil, pandan juice and slowly fold in flour and whisk till smooth, do not over mix.
3. In a separate clean bowl, use a electric whisk, whisk egg white until foamy and slowly add in sugar little by little. Continue to whisk till stiff peak.
4. Fold egg white mixture into egg yolk mixture until incorporated.
5. Pour the mixture into a 10" x 10" prepared baking tin line with parchment. Smooth the top and tap against the table top a few times and bake in a preheated oven temp 170deg for 20mins.
6. Once baked, remove cake from oven and cool for 5mins.
7. Lay a piece of parchment paper over the cake and flip over and slowly peel off the earlier piece of paper. Allow the cake to cool completely.
8. Once the cake is cool, unroll and spread the filling over the cake and roll the cake up slowly.
9. Chill in the fridge for 30mins before serving.
10. Enjoy☕
** at times, we may not achieve a nice pandan colour after mixing the batter, add a little pandan food colouring into the batter. (Optional)
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