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The
idea of making this mousse cake started from my intention to clear homemade concentrate pandan
juice in my fridge. Pandan flavour make me relate to palm sugar which we used
to find in our dessert especially Malay desserts (kuih-muih). Well how to
combine them into a cake? Since this month Aspiring Bakers theme is mousse cake
so I came out this Palm Sugar Pandan Mousse Cake.
I’m
using pandan chiffon cake as the cake base. And for the mousse layers I added
palm sugar. I used coconut milk in both cake and mousse to
enhance the flavour too.
Initially
I plan to make ‘brown’ jelly topping with palm sugar, however didn’t turn out
well. The jelly sip into cake before it set @.@
Therefore I omit the brown jelly portion in the recipe. Nevertheless the
cake still tastes nice.
 |
| After chilled in fridge. The palm sugar jelly layer 'dissapeared' |
Part I: Pandan chiffon cake (7’ round pan)
Ingredients:
(A)
3 yolks
10g castor sugar
20g vegetable oil
50g coconut milk(used AYAM Brand)
25ml homemade concentrate pandan juice
*blend about 10 pandan leaves with some water.
Leave inside fridge for 1-2 days. Used the bottom layer. Refer here for the
picture.
(B)
70g cake flour
(C)
3 whites
¼ teaspoon white vinegar(or used lemon juice)
40g castor sugar
*Follow chiffon cake making method. Bake in 7’ round pan. Cut
the cool cake into 2 equal layers.
Part
II: Mousse layer
Ingredients:
(A)
100g palm sugar (gula Melaka)
50ml
water
*
yield about 100ml syrup
(B)
150ml
non-dairy whipping cream
(C)
6g
gelatin powder
1½ tablespoons water
(D)
2
egg yolks
100g
coconut milk (used AYAM Brand)
Part
III: Deco
Ingredients:
Whipped
cream
Some
brown unsweetened desiccated coconut
*pan
fry the white desiccated coconut till brown.
Methods:
~Palm
sugar mousse layers
1.
Line the base and side of 7’ round pan (loose base) with cling wrap. Secure
with rubber band. Set aside.
*
Next time will use baking paper to line the pan. It is easier to handle.
2.
Put palm sugar with water in small saucer. Bring to boil and simmer till sugar
melt. Sieve to remove any impurity and leave aside to cool. It gives about
100ml syrup.
3.
In another mixing bowl, whip the whipping cream until peak form (not too stiff)
and keep inside freeze for later used.
4.
Soak gelatin with 1½ tablespoons water. Set aside to allow the gelatin to
swell (lightly stir to get even soaking). While waiting the gelatin to swell
now prepare the yolk batter.
5.
Put the yolks and half of cool palm sugar syrup (50ml) into a heat proof bowl.
Place the bowl over a pot of simmering water (double boiler). Constantly whisk
the mixture till turns pale. Then add in the other half of palm sugar syrup. Whisk
again till combine and the mixture turns warm to touch (This will help gelatin
mix easily in next step). Remove.
6.
Put the swelled gelatin bowl over a pot of simmering hot water. Stir with a
spoon and once the gelatin melts, remove. Pour inside the warm yolk mixture.
Mix till well combine. Then add in coconut milk and mix well.
7.
Remove the whipped cream from fridge. Fold into the yolk mixture with a hand
whisk and mix well. Divide this mousse layer into 2 portions (about 180g each).
Now is ready to assemble.
~Assemble
1.
Place the 1st layer of pandan chiffon cake inside the prepared pan. Pour
one portion of mousse on top of cake. Smooth the surface.
2.
Place 2nd layer of cake and gently press to secure with the mousse layer.
Pour the other portion of mousse on top and again smooth the surface. Keep the
cake inside fridge at least 4 hours or overnight to set.
3.
Once the mousse layers have set, remove the mousse cake from pan. Decorate the cake with
whipped cream and toasted coconut.
