Inspired by Indonesia's traditional snack, Pandan Dadar Gulung offers a sweet and exotic flavor on the palate. With a combination of Tulip White Chocolate Compound chantilly, this recipe can be enjoyed for various occasions.
Here are the ingredients and steps you need to make this creation:
Pandan Sponge
- 6 egg yolks
- 39g sugar
- 75g oil
- 75g water
- 10g pandan juice
- 2 drops light green food coloring
- 9 egg whites
- 4 drops white vinegar
- 90g sugar
- 150g low-protein flour
- 4g pandan powder
Steps
- Whisk egg yolks, sugar, oil, water, pandan juice, and light green coloring by hand in a large bowl.
- Make meringue with egg whites, white vinegar, and sugar.
- Fold meringue into egg yolk mixture.
- Gently fold in low-protein flour and pandan powder.
- Spread thinly in a baking pan and bake at 170°C for 12-15 minutes
- Lastly, fold in the low-protein flour with pandan powder.
- Spread it thinly in a baking pan and bake at a temperature of 170 degrees Celsius for 12-15 minutes.
Palm Sugar Milk pastry cream
- 50g Milk
- 100g Coconut Milk
- 35g Palm Sugar
- 2g Vanilla Extract
- 13g Cornstarch
- 10g Custard Powder
- 40g Egg Yolks
- 40g Tulip Milk Chocolate Compound
- 60g Grated Coconut
Steps
- Mix egg yolks, a small amount of milk, vanilla, and all dry ingredients in a bowl.
- Heat the remaining milk until shiny. Pour it into the egg yolk mixture while stirring constantly to prevent clumping.
- Pour the mixture back into the pan and heat it on the stove while stirring continuously until it thickens and foams.
- Pour the hot mixture into Tulip Milk Chocolate Compound and blend with a hand blender until smooth.
- Finally, fold in the grated coconut into the batter.
Green Chocolate Coating
- 100g Tulip White Chocolate Compound
- 33g Sunflower Oil
- Light Green Food Coloring
Steps
- Melt the Tulip White Chocolate Compound.
- Mix it with the oil and light green food coloring. Blend with a hand blender until everything is evenly mixed
Finishing
- Prepare silicone molds. Pipe a small amount of pastry cream and add a layer of pandan sponge on top.
- Add another layer of pastry cream and pandan sponge.
- Lastly, add the seared coconut milk chocolate base as the top layer.
- Freeze the cake in a blast freezer.
- Heat the chocolate coating until it reaches 35 degrees Celsius.
- Remove the cake from the molds and dip it into the chocolate coating.
- Decorate with grated coconut and chocolate decorations.
