Cake Klepon Choco Pandan
This Cake Klepon Choco Pandan recipe combines the soft texture of steamed sponge cake with the rich chocolate flavor of Goldenfil Chocolate Spread and the distinctive aroma of pandan. Enriched with Goldenfil Maizena for a moist and tender result, this cake is perfect as a special treat for family or friends. The whipping cream topping and klepon garnish add an appealing presentation and a unique traditional taste.
Ingredients:
- 4 Egg Yolks
- 3 Egg Whites
- 1 tsp SP
- 80 g Granulated Sugar
- 60 g High-Protein Wheat Flour
- 10 g Milk Powder
- 10 g GOLDENFIL Cornstarch
- 1 tbsp Pandan Paste
- 75 g Melted Butter
- 75 g Sweetened Condensed Milk
- 30 g Coconut Milk
- 1/4 tsp Salt
- 100 g GOLDENFIL Chocolate Spread
Topping:
- 40 g Liquid Whipping Cream
- A pinch of Salt
- 5 g Coconut Milk
- As needed Dried Coconut
- As needed Pandan Leaves
Instructions:
1. For the Base Batter: Add 3 egg whites, 1 egg yolk, 1 tsp SP, and 80 g granulated sugar into a bowl. Whisk until pale and fluffy.
2. Add 60 g high-protein flour, 10 g milk powder, and 10 g GOLDENFIL Cornstarch, then mix until well combined. Add 1 tbsp pandan paste and stir until evenly blended.
3. Add 75 g melted butter, 1/4 tsp salt, 150 ml whipping cream, and gently mix until the batter is soft and well-aerated.
4. Pour the batter into a baking pan, then bake in the oven at 150°C for 18 minutes.
5. Once baked, remove the cake from the pan and cut it into two layers. Spread GOLDENFIL Chocolate Spread on one layer, then stack the other layer on top.
6. Cut the cake into two sections again, repeat the chocolate spread process on one side, and stack the layers once more as before.
7. For the Topping: Whisk 150 ml whipping cream with a mixer until it thickens. Place it into a piping bag and apply it to the surface of the cake.
8. Cut the cake into small squares, then add whipping cream and klepon as garnish to your liking.