Pandan Cake with California Raisin Thai Coconut Jelly

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

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
1

Beat egg yolks with sugar and salt until well mixed.

2

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

3

Mix pandan juice, condensed milk and oil.

4

Sift four with baking soda over the egg mixture.

5

Fold in flour and mix until smooth.

6

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
7

Prepare jelly by cutting water chestnuts into small cubes.

8

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.

9

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

10

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.

11

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