Cendol is an iced sweet dessert that contains droplets of green rice flour jelly, coconut milk and palm sugar syrup, while pandan has fragrant leaves which are used widely for flavouring in the cuisines of Southeast Asia and South Asia.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup coconut milk
- 1/2 cup pandan juice (made from blending 1 cup pandan leaves with 1 cup water and then straining)
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cendol (green jelly made from rice flour)
- 1/4 cup grated coconut
For the glaze:
- 1/4 cup coconut milk
- 1/4 cup powdered sugar
- 1/2 teaspoon pandan extract
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with vegetable oil.
- In a large mixing bowl, combine flour, sugar, baking powder, and salt. Mix well.
- Add coconut milk, pandan juice, and vegetable oil. Mix until batter is smooth.
- Fold in cendol and grated coconut.
- Pour batter into prepared cake pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the glaze by mixing together coconut milk, powdered sugar, and pandan extract in a small bowl.
- Once the cake is done, let it cool for a few minutes before removing it from the pan.
- Drizzle the glaze over the cake and serve.
Nutrition Facts (per serving):
- Calories: 270
- Fat: 12g
- Saturated Fat: 8g
- Cholesterol: 0mg
- Sodium: 300mg
- Carbohydrates: 37g
- Fiber: 1g
- Sugar: 19g
- Protein: 3g
