Main Ingredients:
Sponge cake mix: 250g; Eggs: 5; Water: 70ml; Indonesian mung bean flour: 1 pack (85g); Coconut milk: 300g; Ice water: 100g.
Additional Ingredients:
Sunflower oil: 70ml; Agar powder: 10g; Pandan water: 900ml; Desiccated coconut: as needed; Pandan essence: as needed.
Seasoning:
Sugar: 250g.
Flavor: Sweet; Technique: Baking; Time: One hour; Difficulty: Moderate.
Parent’s Day Cake – Pandan Sponge Cake Cooking Steps
Ingredients: Cake base: Sponge cake mix – 250g Eggs – 5 Sunflower oil – 70ml Water – 70ml
Cake outer layer filling: Agar powder – 10g Sugar – 250g Pandan water – 900ml (Pandan leaves blended with water) Indonesian mung bean flour – 1 pack (85g) Coconut milk – 300g Ice water – 100g Decoration: Desiccated coconut Pandan essence – as needed
Combine sponge cake mix, eggs, and water in a mixing container.
Beat at medium speed until fluffy.
Add sunflower oil.
Continue mixing until well combined.
Pour batter into a greased baking pan.
Place in preheated oven. 180°C, 40 minutes. (Adjust temperature and time according to individual oven variations)
Once cake is baked, cool and remove from pan. Cut into 3 cake layers.
Method for cake outer layer filling: Mix all outer layer ingredients until smooth without lumps.
Cook until thickened. (Keep stirring constantly to prevent burning)
Pour a portion of (13) into a mold.
Trim the edges of the cake and place in (12).
Allow to cool slightly, then layer by layer pour into the sponge cake. Chill in the refrigerator, then remove from mold, sprinkle desiccated coconut mixed with a little pandan essence on the cake.
Finished product – Happy Parent’s Day.
