Pandan Coconut Mousse Cake

Actually, I was not interested in pandan cake at begining. I think it might be because of its green color XD. But I found that more and more people said the taste of pandan cake is so special and delicious that most people would bring the cake back when travel in Singapore, some even said “I won't ask for more because I've eaten pandan cake in life”@@ So...I was so curious how delicious it can be that I made this cake for myself. Moreover, I've heard that the flavor of pandan is match to coconut, so this is what it came out.

I was suprised by its smell... not only because it is good but it can be so strong that fills the whole cake with. BUT...MY CAKE DID NOT LOOK GREEN /___\. I had known the color might be lighter than others because I didn't use something like color powder, but I've never expected that it is not green at all. Another fact might be the resason is that I use whole wheat flour which is not white but a little bit brown so that covered the green color...

This time I realy did a good job on folding the batter, baking time controling and unmolding. Because of that, I got a beautiful plain pandan cake (except the color><)and terrific texure which is soft to death even though I did't add any oil. And the topping which made by palm sugar and dry coconut is really great though it is a little bit sweet for me. The combination of pandan cake and coconut mousse is truly match and savory, I have to say that this is a delicious and unique cake that I've never eaten before. I will keep this recipe and make the mousse next time by using half of sugar.



Ingredients:

for pandan cake
- 1 egg
- whole wheat flour 20 g
- granulate sugar 10+7 g
- pandan leaves 2~4

for coconut mousse
- heavy cream 30ml
- heavy cream 5 ml (for gelatin)
- unsweetened dry coconut 2~2.5g
- palm sugar 6 g