Like my men, I like my cakes tall. I would have loved an 8" (like we all do) but I baked it in a 6". heheheh. And so I ended up with 4 layers, which I ate one layer entirely that day itself. So now this cake only has 3 layers. How complicated. HAHAHA.
Ondeh ondeh in a cake form! Traditionally made with pandan, gula melaka (coconut palm sugar) and steam shredded coconut. Living here has made getting simple ingredients like fresh shredded coconut and pandan leaves difficult. I have no choice but to use my wits and make do. HAHAHAHAHAHHA. kidding. Whilst steamed soft shredded coconut would be best for texture and taste, I had to use what I could find here which is unsweetened desiccated coconut. I mixed in like a few spoonfuls of water and then steamed it so it becomes softer and hydrated. Midway, I added in some of the gula melaka and just stir it all together. If you can get fresh shredded coconut that would be best!
*Note: Gula melaka is a thick block of stubborn thing that is so HARD to chop it up. You could try...(LOL good luck don't waste your time) and the best way is to shave it off using your huge knife. Then, melt it by steaming it in a pot. My measurements for the gula melaka in the cream/coconut filling are approximates. I was worried it would be too sweet so I added in some and then adjusted accordingly. But you'll need to melt about 200g of it, apportion it accordingly. About 100g to mix with the steamed coconut, 80g for the whipping cream and the rest for decor. If it hardens again during the process, just steam it again to melt.
(Optional) For the gula melaka drip, I just used my remaining melted gula melaka and added a little water and boil it in a pan to thicken it slightly. Let cool and it should be a thick but flowy consistency.
GULA MELAKA PANDAN CAKE
Makes 3 layers of 8" cake, serves ~8
Pandan Sponge Cake
80g vegetable oil
130g cake flour
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla powder
55g coconut milk (or fresh milk)
1 tsp pandan paste
6 egg yolks + 1 whole egg
6 egg whites
1/4 tsp cream of tartar
Preheat oven to 165'c and line baking tin.
In a pot over low heat, heat oil. Once heated, tip in the flour mixture and mix well, stirring constantly until it becomes a smooth paste (this should be a pretty quick process). Remove from heat and transfer to a mixing bowl.
Gradually add the liquids (coconut milk, pandan paste and egg yolks) into the mixing bowl, whisk until smooth. Set aside.
Using a standmixer, whisk egg whites until slightly frothy before adding cream of tartar and continue to beat until foamy. Add in sugar and continue to whisk until firm peaks.
With a spatula, mix 1/3 of the meringue with the egg yolk batter. Fold in the rest by batches.
Pour batter into tin and tap the tin on the countertap thrice to remove large air bubbles.
Bake for about 40 minutes or till cake it cooked when stick comes out clean. Remove from oven and unmold it immediately and cool on a wire rack.
Gula Melaka cream
150g heavy cream
60g coconut yogurt (optional, else just use all whipping cream)
80g gula melaka, melted and cooled slightly (*see notes)
Whip cream to soft peaks, then fold in gula melaka and coconut yogurt.
Continue to fold/mix until stiff peaks. Set aside.
100g desiccated coconut +2 tbsp water (omit water if using freshly shredded coconut)
100g gula melaka, melted
1/4 tsp salt
Steam desiccated coconut + water in a pot. Add in melted gula melaka and salt, mix well and set aside.
Slice the cake into 3 layers once cooled.
Spread a thin layer of cream on the base of the cake, then top it with the coconut filling and cover the filling with more cream to set it. Place the other cake layer on it and repeat the process.
Frost the entire cake with cream and decorate as you please! Use your remaining coconut filling to decorate the top as well.
Fridge it overnight or until set!