Thursday, June 05, 2008

Cendol Mousse










Cendol mousse ingredients:

3 egg yolks
45 gm. fine sugar
1/4 tsp. salt
200 ml. Santan (coconut milk)
1 Tbsp + 1 tsp. Gelatine Powder soaked in 50 ml. water
50 gm. instant custard powder
125 gm. fresh milk
250 ml. Dairy whip cream (35% fat content)
300 gm. cendol - drained

Gula Melaka syrup: Boil together till gula melaka dissolves. Divide into 2 parts.

280 gm. gula melaka
280 gm. water
4 pieces of pandan leaves

1 piece of thin chocolate sponge cake - cut into rounds

Method:

(1) Whisk egg, salt and sugar until sugar dissolves. Stir in Santan. Place over a pot of simmering water and stir till mixture thickens. Add in gelatine mixture.
Add in 1 part of gula melaka and stir to combine. Set aside.
(2) Mix instant custard with milk and stir till smooth. Fold in whipped cream and cendol and mix in (1) - gula melaka mixture.
(3) Spoon in the mixture to fill half of the glass, top with a thin slice of sponge cake and then spoon in cendol mixture. Let it set in the fridge.
(4) Spoon a thin layer if gula melaka syrup and top with some cendol before serving.

31 comments:

Anonymous said...

can you email at crazyaboutdessert@gmail.com or leave me yr contact number. I want to cater yr cakes from you. thks!

Yan said...

Aunty :
this would have been a fabulous dessert this afternoon for me in office... yumz...
cheers
yan

Anonymous said...

Hi aunty
Lilian again,just need yr advise I saw 1 steam Cake book at book shop.Don't know is good enough to buy it and try need yr advise.another thing do you have any couse to attend?I would like to attend if you conduct a couse.

Thanks

Elaine said...

Aunty yochana,
your recipes always work out for me. thanks, really. :) makes me feel good and my family's happy eating them too.

i've got a request though... how do i make those streusel or crumbly top for like apple pie or muffin? is it the same?

i did ur butter cake, it was delicious!! whats the different between all purpose flour and cake flour? if i remove baking powder, does that mean it wouldn't 'pong' up? but flat looking like a cupcake?

please enlighten! :D

yochana said...

hi carzyaboutdessert.

You can email me at yochana2001@hotmail.com

rgds

yochana said...

Hi Elaine,

For butter cake, it's better to add in a tsp of baking powder unless you are allergic to it.

If you want to omit the baking powder, You have to fold the egg mixture with the flour lightly to avoid the cake getting dense.

Cake flour is finer thatn all-purpose flour but it doesn't make a lot of difference tho...
I do use plain flour to make chiffon cakes and it still comes out nice and fluffy.

rgds

yochana said...

Hi Lilian.

Hahaha...a lot of ppl ask me to open up courses but when i ask them what they want to learn, nobody gets back to me.

I can open up classes but give me an indication what you actually wants to learn so that your motive is achieved.

rgds

Anonymous said...

Aunty :
I want to learn to make cake that have cream like birthday cake etc.I have try but I can't spread the cream properly they became so ugly.Where were you if you start the class cause I stay at west side of singapore.Sorry aunty how about the book I mention to you? Can youn give me advise.

Thanks
Lilian

Anonymous said...

Hi Aunty,

I guess new bakers are still experimenting and may have no clue what they want to learn. Probably a plain butter cake can be a challenge to some of us. If you can open up courses, it's better that you plan what items/schedule/no of pple to teach each time. Alternatively, a no-plan approach, i conduct lesson at this time, no particular item, you just come and see what i do and how i do it. More like a sharing session. I guess the 2nd option is harder to implement esp if you intend to charge a fee.

Fong.

yochana said...

Hi Fong,

Good suggestions...I will take heed and think about it.

rgds

yochana said...

Hi Lilian,

I'm around Yio Chu Kang side. You're talking about the steam cake book? I don't know which book you're talking about. You must give me the title and the author's name.

rgds

SweetBites said...

Hi Yochana,Im new to ur blog n im amazed by ur creative cakes.Ur a truly a master at wat u do.i wish i could bake like u but i guess its only wishful thinking.i luv ur chendol mousse n i hope u can give me the recipe.My email add is zarmg@streamyx.com Happy Cooking!!

Anonymous said...

Hi aunty,
This is a hip Cendol, a face lift from the cendol from foodcourt,ha!
Btw,I'm interested in your baking course too...if time permits.hee!
Please update me the venue & time if there is going to be one. Thks in advance. I'll email u my contact now.

Cheery

Anonymous said...

Hi aunty,
This is a hip Cendol, a face lift from the cendol from foodcourt,ha!
Btw,I'm interested in your baking course too...if time permits.hee!
Please update me the venue & time if there is going to be one. Thks in advance. I'll email u my contact now.

Cheery

Anonymous said...

Aunty....

You are so creative...i never thought of cendol mousse. I love cendol so much, miss them...i haven't eaten for quite long time, couldn't find a good one in USA, please share the recipe Aunty...

THank You so much and GBU
Rachleline

yochana said...

Hi RAchaeline,

O.K. I will post later. You can make your own cendol but first you need a special mould to press out the paste. I wonder if a big hole grater or sieve can do the job or a colander.

Rgds

Elaine said...

thanks aunty yochana!

could u email me how to make streusel topping? :D
aphrodisiacpills@gmail.com

Anonymous said...

Thank You so much Aunty.....You're the BEST!!!!!!

Thank You and GBU
Racheline

TheLeeGirls said...

Hi Lucy,

Would appreciate if you could provide the recipe for the cendol. As I cannot find them in US, and will let you know if they come out good from the box grater.

Thanks again.

Cheers,
Angelia

yochana said...

Hi Angelia,

O.K. will do so.

rgds

Anonymous said...

Hi Aunty,

I am new here..... Can I learn from u too! Hmmm, so much I wanted to learn from , like chiffons, swiss rolls, tartlets., and baking a sponge cake and decorating it to impress pple... Hee hee.... I went thru what u have baked.... all like so nice and professional ...do email me at cheyenneng@hotmail.com, if u have classes coming up , ok? i will surely attend if time permits. :) thanks a lot!
Cheers
cheyenne

cuppycake said...

Hi Aunty,
Im interested to learn baking cakes and cookies. Do let me know when u decide to open up a lesson.

Thanks
annielourdes@gmail.com

Quinn said...

Aunty Yo, any substitute for instant custard powder? If I just use normal custar powder and mix it with milk and continue folding in the dairy cream and chendol, wouldn't it be powdery to tongue after setting in fridge? Should I stir over stove and use double boiler to make sure normal custard powder is all dissolved? Thanks!

Quinn said...

Aunty Yo, the one part of gula melaka is reserved to top the cup layer upon serving is it?

yochana said...

Yes you are right Quinn,

rgds

yochana said...

Hi Quin,

My recipe mentioned Istant custard powder, so it will not give you a powdery taste.

rgds

Quinn said...

Hmmmm,can you give me a substitute for instant custard powder Aunty Yo? How bout using normal custard powder and cook it over stove with double boiler? Aunty Yo...pls help me out. Thanx!

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Anonymous said...

Fantastic Collection

Mary said...

thanks a lot will try soon

Anonymous said...



Thanks for your effort to share this