Palm Sugar Pandan Mousse Cake

The idea of making this mousse cake started from my intention to clear homemade concentrate pandan juice in my fridge. Pandan flavor make me relate to palm sugar which we used to find in our dessert especially Malay desserts (kuih-muih). Well how to combine them into a cake? Since this month Aspiring Bakers theme is mousse cake so I came out this Palm Sugar Pandan Mousse Cake.  I’m using pandan chiffon cake as the cake base. And for the mousse layers I added palm sugar.  I used coconut milk in both cake and mousse to enhance the flavor too. Initially I plan to make ‘brown’ jelly topping with palm sugar, however didn’t turn out well. The jelly sip into cake before it set @.@  Therefore I omit the brown jelly portion in the recipe. Nevertheless the cake still tastes nice.

After chilled in fridge. The palm sugar jelly layer 'dissapeared' 

Inspired by Carol Roselle Yogurt Mousse Cake
Palm Sugar Pandan Mousse Cake
Part I: Pandan chiffon cake (7’ round pan) Ingredients:
(A)
3 yolks

10g castor sugar
20g vegetable oil
50g coconut milk(used AYAM Brand)
25ml homemade concentrate pandan juice
*blend about 10 pandan leaves with some water. Leave inside fridge for 1-2 days. Used the bottom layer. Refer here for the picture.
(B)
70g cake flour
(C)
3 whites
¼ teaspoon white vinegar(or used lemon juice)
40g castor sugar
*Follow chiffon cake making method. Bake in 7’ round pan. Cut the cool cake into 2 equal layers.
Part II: Mousse layer
Ingredients: (A)
100g palm sugar (gula Melaka) 50ml water * yield about 100ml syrup
(B) 150ml non-dairy whipping cream
(C) 6g gelatin powder
1½ tablespoons water
(D) 2 egg yolks 100g coconut milk (used AYAM Brand)
Part III: Deco Ingredients: Whipped cream Some brown unsweetened desiccated coconut *pan fry the white desiccated coconut till brown.
Methods: ~Palm sugar mousse layers 1. Line the base and side of 7’ round pan (loose base) with cling wrap. Secure with rubber band. Set aside. * Next time will use baking paper to line the pan. It is easier to handle.
2. Put palm sugar with water in small saucer. Bring to boil and simmer till sugar melt. Sieve to remove any impurity and leave aside to cool. It gives about 100ml syrup.
3. In another mixing bowl, whip the whipping cream until peak form (not too stiff) and keep inside freeze for later used.
4. Soak gelatin with 1½ tablespoons water. Set aside to allow the gelatin to swell (lightly stir to get even soaking). While waiting the gelatin to swell now prepare the yolk batter.
5. Put the yolks and half of cool palm sugar syrup (50ml) into a heat proof bowl. Place the bowl over a pot of simmering water (double boiler). Constantly whisk the mixture till turns pale. Then add in the other half of palm sugar syrup. Whisk again till combine and the mixture turns warm to touch (This will help gelatin mix easily in next step). Remove. 6. Put the swelled gelatin bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove. Pour inside the warm yolk mixture. Mix till well combine. Then add in coconut milk and mix well.
7. Remove the whipped cream from fridge. Fold into the yolk mixture with a hand whisk and mix well. Divide this mousse layer into 2 portions (about 180g each). Now is ready to assemble.
~Assemble 1. Place the 1^st layer of pandan chiffon cake inside the prepared pan. Pour one portion of mousse on top of cake. Smooth the surface.
2. Place 2^nd layer of cake and gently press to secure with the mousse layer. Pour the other portion of mousse on top and again smooth the surface. Keep the cake inside fridge at least 4 hours or overnight to set.
3. Once the mousse layers have set, remove the mousse cake from pan. Decorate the cake with whipped cream and toasted coconut.
I'm submitting this post to Aspiring Bakers #32: World of Mousse Cake (June 2013) hosted by Hankerie