Chendol Jelly Gula Melaka Pandan Chiffon Cake – recipe by Doris Goh

Today, we will be featuring the final recipe video of our Tecno Local Oven Recipe contest winning entries, this recipe being created by Doris Goh (dorisgoz), featuring her special Chendol Jelly Gula Melaka Pandan Chiffon Cake!

Full of some of our favourite flavors like pandan & gula melaka, this recipe also incorporates chendol jelly, which adds a very nice kick to the cake! The recipe is not only a fun one if you love baking, it is also yummy and pretty!

Enjoy your lovely Largo-60 Built-In Oven prize by @tecno_singapore , and happy baking!

  • Share:


  • Servings: 4

  • Time: 1 hour 15 minutes

  • Skill: Intermediate

Gula Melaka syrup:

  1. 45g Gula Melaka (chopped)

  2. 30g coconut milk

  3. 2 pandan leaves (tied in a knot)

  4. Ingredients

    Gula Melaka batter:

    1. 3 egg yolks

    2. 45g Gula Melaka syrup

    3. 30g Oil

    4. 20g water

    5. 60g cake flour

    6. ¼ tsp of baking powder

    7. Ingredients

      Pandan batter:

      1. 3 egg yolks

      2. 45g sugar

      3. 10g Oil

      4. 40g coconut milk

      5. 20g pandan juice

      6. 1-2 drops pandan paste

      7. 60 gr Cake Flour

      8. ¼ tsp baking powder

      9. 100g Cendol jelly (drained and coated with flour)

      10. Ingredients

        Egg white foam:

        1. 6 egg whites

        2. ¼ tsp cream of tartar

        3. 50g sugar

        Instructions:

        1. Preheat oven to 160C.

        2. Gula melaka syrup : cook the ingredients until gula melaka melted and well incorporated, throw away the pandan leaves. set to cool.

        3. Gula melaka batter : whisk egg yolks and sugar syrup until well incorporated, add oil and water, mix until well blended. Fold in the cake flour and baking powder. Set aside.

        4. Pandan batter : whisk egg yolks and sugar until well incorporated, add oil, pandan juice and coconut milk, mix until well blended. Fold in the cake flour and baking powder. Set aside.

        5. Egg white foam : Beat egg whites and cream of tartar until foamy, gradually add in sugar, beat at high speed until medium peak form.

        6. Divide egg white foam into 2 portions. Gently fold into egg yolk batter separately, mix until well blended.

        7. Pour the coated cendol to the pandan batter.

        8. Start by pouring the pandan cendol batter mixture into ungreased 22-23cm tube pan, then continue with the gula melaka batter.

        9. Bake for 40-50 minutes or until cooked.

        10. Remove from oven, invert cake onto table until completely cooled.