Cendol Pudding Cake

Cendol Pudding Cake.  Very delicious and refreshing. I used a 7" round pan to make it looks taller,  this recipe amount can fit into 8-9" pan, will look shorter but nice too.   

I used a layer of a left over pandan sponge cake for base.  So if you have any left over pandan sponge cake, you do not know what to do,  you can try this.  

You can make them into dessert box too, will be cute and beautiful.

This recipe can also make without cake base. If you dont have a cake,  no need to worry,  u can just make cendol layer and gula melaka layer, use a round jelly mould will do, result will be amazing and beatiful too.

Cendol Pudding Cake

7-9" round pan

* base pandan sponge cake

Cendol Layer

A

400g coconut cream 

300g water

120g sugar

7g agar2 powder

2 egg yolks

B

500g cendol 

- prepare removal cake pan,  line grease paper.  Side cover with aluminum foil. (just like how you prepare of making cheesecake)

- place sponge cake into pan and set aside. 

- cook A ingredients in a pan, stir with ahand whisk,  cook until bring to a boil and off fire.

- pour into a bowl of cendol (B) mix well.  

- use a soup ladle pour slowly pour on the cake until finish.  

- let it turn less hot/ warm on table for 10 minute then transfer to the fridge.  We have to let the top  just set to pour gula melaka layer on top,  but cannot too set or harden or least it would not stick on each other.  

- start measure the gula melaka layer ingredients. 

- cook gula melaka when you see the cendol layer is set.  

Gula Melaka Layer

A

150g gula melaka

150g water

B

200g coconut cream

200g water

7g agar2 powder

2 egg yolks

- cook A and sieve, set aside. 

- mix B into a sauce pan, and pour in A.

- cook slow fire until it brings to a boil off fire.  

- with a soup ladle, pour gula melaka slower little by litte so as the cendol layer will not collapse. Then slowly add on amount pour until finish.  

- Wait for 10 minutes before transfer to fridge. 

- it will be fully set in 2-3 hours.