Chendol Pound Cake

Method

Pound cake

1. Preheat oven to 170°C using Hot air function
2. In a mixing machine, using a paddle attachment, beat butter and sugar till mixture appears slightly pale in colour. Add pandan paste and mix well. 
3. In a bowl, toss in flour and baking powder. 
4. While mixing, add eggs and flour in 1/3 portion and alternate till mixture is mixed well. 
5. Pipe into desired moulds and bake for 12 to 15 minutes. 

Gula Melaka sauce
1. In a pot, heat up Gula Melaka and water till it melts. 
2. Add remaining ingredients and bring to a boil. 
3. Transfer to a bowl and leave to cool at room temperature. 

Coconut ganache
1. In a bowl, melt chocolate completely and transfer to plastic jug. 
2. Heat up coconut cream and trimoline in a pot till mixture is warm and trimoline dissolves. 
3. Pour coconut cream in jug and use hand blender to mix well. 
4. Add butter and blend. 

Cooking Instructions
Hot air, 170°C

Cooking Utensils
10 to 20 cake moulds 
2 metal bowls
2 pots
1 spatula 
1 whisk
1 mixing machine
1 food blender

Ingredient

Pandan cake 
• 150g sugar
• 150g unsalted butter 
• 190g / 4 whole eggs 
• 180g cake flour 
• 7g baking powder
• 5g pandan paste

Gula Melaka sauce 
• 250g Gula Melaka 
• 30g coconut oil 
• 30g water
• 15g unsalted butter 
• 15g corn flour 
• 2g salt 

Coconut ganache
• 220g white chocolate 
• 200g coconut cream 
• 40g trimoline
• 70g butter