Saturday, September 5, 2015

Cendol Cake 煎蕊蛋糕

I would said this is the best cake recipe that i replicated . This cendol cake was inspired from a cafe i went recently for a brunch. I love all flavours in this cake, pandan, coconut, and Gula Melaka, love it! This cake is so natural as i used only fresh ingredients like fresh pandan leaves from my garden and fresh coconut milk. The sweetness just nice for our liking, pandan aroma and light sponge cake, slightly chewy sago layer, very nice coconut mousse and yummy Gula Melaka agar-agar layer, you have to try this ^_^ Lets check the long recipe...

First bake a Pandan sponge cake, recipe is here ,using a 7" removable bottom cake pan. I cut away the dome on the top, then slice it to 3 pieces, but i feel a bit thick as the coconut mousse has excess, so will advise you cut thinner or 4 pieces.

While baking the pandan sponge cake, you can start to steam the sago.

I feel the sago is slightly on elastic or QQ, but my hubby feel the texture just alright. So if you prefer softer sago layer, you may increase water amount to 125g.

For the Sago Layer
120g Pearl sago
70g caster sugar
100g pandan milk water ( I use the balance pandan milk from making sponge cake about 13g, then add 87g water)


  1. Wash pearl sago then soak in clean water (put more water as sago will expand after soaked) for 45mins.
  2. Mix soaked sago, sugar and pandan milk water in a mixing bowl, stir to mix well.
  3. Pour into a 7” steaming tray, steam over medium heat for 30mins. Set aside to cool.

Then start to assemble two pandan sponge cake and sago layer before making the coconut mousse layer. I used the same 7" removable bottom cake to assemble. 

The sides should have gap in order to fill with coconut mousse

Now start to prepare coconut mousse layer

For Coconut Mousse Layer (prepare this after sponge cake and sago layer have placed into cake pan)
20g gelatine powder
50g hot water

250g UHT whipping cream
50g caster sugar
175g coconut milk ( I use 1 grated coconut and add 1 1/2cup water, squeeze out the milk)


  1. Mix gelatine powder and hot water, stir and melt the gelatine in hot water, mix well.
  2. Mix sugar and coconut milk in a saucepan, bring to boil, do not over boil it. Soon you see boiling, pour in gelatine powder, stir to mix well. Remove from the heat, set aside.
  3. Beat whipping cream over another big bowl that filled with ice and water. Beat over high speed until firm stiff.
  4. If the gelatine mixture still feel hot, place the saucepan over the big bowl with iced water, bring the mixture to room temperature. Then mix it with whipped cream, mix well.

Let is set in the freezer for 5mins. Place another pandan sponge cake then pour in balance coconut mousse, let it set. Then you can start to prepare the gula Melaka agar-agar layer

Gula Melaka Agar-agar layer (prepare this after coconut mousse has set)

1/2tsp Agar-agar powder, I use mermaid brand
10g coconut milk
40g Gula Melaka or palm sugar, chopped
1tbsp caster sugar
180g water


  1. Mix all ingredients in a saucepan, bring to boil and mix well.
  2. Place the saucepan over a bowl of tap water, to bring down to room temperature before pour on the cake.

Last steps of assemble the cendol cake

To assemble Cendol Cake
  1. Slice pandan sponge cake into 3-4 pieces (suggest 4 pcs to get thinner sponge cake layer).
  2. Remove sago layer from steaming tray (you can place a piece of cling film on it), place 1st piece pandan sponge cake on sago layer, trim sago layer to the same size like pandan sponge cake.
  3. Place the removable bottom disc from the cake pan on the 1st pandan sponge cake, place them into the cake pan. You should see small gap on the sides of the pan, this gap is to fill coconut mousse later.
  4. Place 2nd piece pandan sponge cake on top of sago layer.
  5. Pour 300g coconut mousse on top and fill the gap at the sides, you can shake the pan to let the coconut mousse flow and fill the gap. Place the cake tin into freezer 5mins to set.
  6. Remove cake pan from freezer, touch the coconut mousse whether or the mousse is slightly set, then place 3rd piece pandan sponge cake on top.
  7. Pour the balance coconut mousse on the sponge cake and level it. Store in the refrigerator for 1-2 hours to let it set (you may place it in the freezer to speed up).
  8. Last pour in Gula Melaka agar-agar on the coconut mousse. Store in the refrigerator for several hours or overnight.

Recipe by Sonia a.k.a Nasi Lemak Lover


Cat Chee said...


rachel said...


Agnes said...

Wow..a lot of work have been put into making this cake..looks perfect like the one bought from the shop.

irene myme said...


My Little Space said...

Happy weekend, Sonia ! Wow.... I want a slice of this too. Looks so gooood. Slurp.... Hope you're going to have a great week ahead dear.
Blessings, Kristy

cikmanggis said...

Ohhh sungguh cantik.Perlu kesabaran dan kemahiran yang tinggi.Banyak steps dan prosesnya.Tapi ianya berbaloi kan.Saya tak berani cuba takut gagal.

Unknown said...

Hi Sonia,

Lovely cake and would love to try making it. What is the size of the cendol cake? Is it 8"? As the rest of the inner layers are 7"...also, any advice how you transfer the steamed sago layer to the pandan cake? I could foresee if I have done it, it will be so messy :s


Jasline @ Foodie Baker said...

This is definitely not an easy cake to make! The cake looks so delicious and beautiful!

Phong Hong said...

Wah, I like your cake leh! But quite a long process. Must choose a day when myself have one whole day with nothing to do. KIV first :)

Rachel Yee said...


Fern @ To Food With Love said...

Wow! That looks incredible! So many textures and so pretty! Yum yum!!!!

Sonia ~ Nasi Lemak Lover said...

Tammy, the size of the removable bottom cake pan is 7", see the "to assemble cendol cake" steps, i did mentioned how to handle sago layer.

retriever said...

Wow,very lovely cake , have a nice day,
Blog my city Mons in Belgium

Girlie said...

Hi Sonia, can i use pandan chiffon cake instead of sponge cake? Thks again for sharing this wonderful recipe!!!

Helen Chan said...

hi Sonia
Love this cendol Pandan cake!

Sonia ~ Nasi Lemak Lover said...

Girlie, actually this sponge cake is same like chiffon cake, also using egg separation method.

Sue said...

Hi Sonia..thanks for this wonderful recipe , i've tried this last Sat, everybody enjoyed the cake very much

Mandy Khoo said...

Sorry sonia, I shd post my question here regarding the knife stick to sago layer when i cut the cake.

I wanted a softer sago layer so I note your advise that put 125gm of pandan water instead of 100gm. If i use 100gm would that be resolve my problem?

Also i can not get the gula melaka jelly layer set on the cake. after chilled, that layer will detach from the cake.

Tx for advise.


Sonia ~ Nasi Lemak Lover said...

Mandy, advise you to put the sponge cake on top of sago layer, then only trim the excess sago layer, you can use a wet towel to wipe off when sago stick to the knife. The Gula Melaka will detach from the cake is because the coconut mousse layer is set so it can stick to it, so don't wait coconut mousse too set, half set then you start pour in Gula Melaka jelly . Hope this helps .

Sonia ~ Nasi Lemak Lover said...

Mandy, typo error, I meant it can't stick to it

Mandy Khoo said...

Thanks Sonia. I will do it again on the gula melaka jelly layer. maybe 2 hrs to set the coconut mousse is too long for me.

as for the sticking part, I have no problem during assembling the cake. The problem comes when my hubby try to cut a pc out from the finish cake, but the knife stick to the sago layer when they knife reached to the bottom and not easy to pull out coz its actually pulling the whole cake. Quite sticky tho.. let me try with less soft sago layer (100gm pandan water).. :)

But my family loves the cake besides this.. hehehehe...

Tx Sonia.

Love, Mandy

Sonia ~ Nasi Lemak Lover said...

Mandy, oh , I see , then when cutting the cake , try to warm the knife before for each cutting , usually for this type of mousse cake . Ya maybe you try 100g water and see.

Mandy Khoo said...

Thanks Sonia. Will do that!



Rachel Yee said...

Looks great

Red Velvet said...

Hello Sonia, I follow your recipe for this cendol cake except that I reduced a little bit more of the sugar content, the cake turned out perfect, it's very delicious and I must mention thank you very much for sharing this recipe, will bake again this weekend ����!

Anandini Rajarethenam said...

Hi Sonia, love your blog. I'm a vegetarian, anything i can substitude the gelatin powder with?

Hui Ying said...

Hi Sonia,

That cake looks so perfect! However, how is it that there will be gaps between the cake and the cake pan if the cake was baked in the same pan? I am attempting the cake over the weekend. =)

Thank you for the clarifications! :)

Hui Ying

Sonia ~ Nasi Lemak Lover said...

Hui Ying, after baked, the sponge cake will slightly shrunk and became smaller a bit.

jo said...

I only have a 6 inch / 8 inch cake pan... How do i go abt adjusting?

Mabel Chen said...
This comment has been removed by the author.
Mabel Chen said...

Hi Sonia, thank you for sharing this wonderful recipe. Although I have not cut the cake yet but I know it won't disappoint me. By the way, my jelly layer was not set till the next morning so I had to make a new batch of it to replace. I noticed the agar agar powder amount is too little. Could you please verify th is. Thank you.

Sonia ~ Nasi Lemak Lover said...

Mabel, yes the agar agar amount should be correct , maybe due to you use difference brand of agar agar? If you use the same brand , then I am not too sure why yours didn't set , maybe you increase the amount ?

soh said...

Hi, may I bake this cake 1 day in advance?
Afried can not manage in time.
Thank you for your sharing!

Rina Ong said...

Hi, how to make pandan milk water?

Rina Ong said...

Hi, how to make pandan milk water?

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