Pandan Cake with California Raisin Thai Coconut Jelly

AuthorCalifornia Raisins

Chef Pakpoom Jitprapai
Culinary Director, PJ Culinary Studio by Terrace 61
Advisor, Siam Business Administration Technological College (SBAC)

pandan cake with california raisin thai coconut jelly
Yields4 Servings
Total Time45 mins
Pandan Cake
 80 g Cake Flour
 2 g Baking Soda
 1 g Salt
 75 g Sugar
 40 g Egg Yolks
 65 ml Oil
 50 ml Water
 25 ml Unsweetened Condensed Milk
 10 ml Pandan Water (from pandan leaves)
California Raisin Thai Coconut Jelly
 40 g California Raisins
 30 g Water Chestnuts
 60 ml Coconut Cream
 60 g Sugar
 80 ml Flower Flavoured Water
 50 g Tapioca Flour
 2 g Salt
 1 ml Food Colour, red and green
 3 g Agar Agar
 300 ml Coconut Milk
 15 g Sugar
 10 g Young Coconut Meat, slices
Pandan Cake

Beat egg yolks with sugar and salt until well mixed.


Blend pandan leaves with water, strain and discard pandan leaves.


Mix pandan juice, condensed milk and oil.


Sift four with baking soda over the egg mixture.


Fold in flour and mix until smooth.


Pour the mixture in a baking tray laid with silicone paper and bake at 1700C for 10 minutes. Let it cool down before removing from the tray.

California Raisin Thai Coconut Jelly

Prepare jelly by cutting water chestnuts into small cubes.


Boil flower flavoured water with sugar until the mixture thickens. Add food colours and drop water chestnuts into the mixture until the water chesnuts are fully coloured.


Coat water chestnuts with tapioca flour and cook in boiling water until the flour becomes translucent.


Soak agar agar in coconut milk for 2-3 minutes, simmer coconut cream with 60 g of sugar, salt, California Raisins and young coconut meat.


Lay out the pandan sponge in the silicone mould and pour coconut mixture on top. Refrigerate until set.


Pandan Cake
 80 g Cake Flour
 2 g Baking Soda
 1 g Salt
 75 g Sugar
 40 g Egg Yolks
 65 ml Oil
 50 ml Water