斑斓椰糖椰丝蛋糕 Ondeh Ondeh Cake | 斑斓叶+椰糖+椰丝三合一 谁也抢不了谁的香气Coconut Pandan Cake with Gula Melaka

在南洋，Ondeh Ondeh是非常受欢迎的一道甜点。它是由糯米粉和香兰叶的汁液做成球状，内里包入融化的椰糖，外表则裹上白椰丝而成。把Ondeh Ondeh巧妙地延伸成蛋糕，斑斓叶+椰糖+椰丝三合一的极致香气，让人吃了一口欲罢不能。
这款蛋糕虽然添加了不少椰糖，尤其是椰糖椰丝的部分，为了保留它黄澄澄的美丽色泽， 椰糖的分量不能够太少。但是香兰戚风蛋糕本身属于微甜，再加上完全不甜的椰糖淡奶油，整体吃下去还是刚好不会腻的程度哦。
另外温馨提醒关于浓椰奶/椰浆，建议用盒装的（我用的是Kara），不要用新鲜椰浆因为没有煮过担心蛋糕容易变质。

Ondeh Ondeh is a very popular dessert in Nanyang.It is made of the juice of pandan leaves and rice flour into a spherical shape, wrapped in melted palm sugar and covered in white shredded coconut on the outside. The Ondeh Ondeh is cleverly extended into a cake, with the ultimate aroma of the three-in-one aroma of pandan leaves and palm sugar(Gula Melaka) and shredded coconut, you can't stop eating one bite.
Although this cake adds a lot of palm sugar, especially the palm sugar shredded coconut part, in order to preserve its beautiful color, palm sugar can not be too little. But the Pandan Chiffon Cake itself belongs to the slightly sweet, coupled with completely unsweetened palm sugar whipped cream, the overall eating just will not be too sweet.
There are also some suggestions for coconut cream extract (I use Kara) and not to use fresh coconut milk because never cooked it and worried that the cake is prone to spoilage.

#LunchBoxCake ＃GulaMelaka #便当盒蛋糕

💝［香兰精华制作］链接：
[pandan essence] link :
https://youtu.be/FSBqTSVI7O0

🔔下方会列出两个不同尺寸的食谱，请务必看到最后哦！

此视频使用模具This video uses mould
▶11寸方形模(28 cm x 3 cm x 28 cm)

便当盒蛋糕食谱Lunch box cake recipe:
(也可以做成蛋糕卷 also can made into a cake roll) :
A. 香兰/斑斓戚风蛋糕pandan chiffon cake
植物油           40g corn oil
浓椰奶/椰浆  100g coconut cream extract
香兰精华        38g* pandan essence
低筋面粉        80g cake flour
蛋黄(A蛋)      4颗 egg yolks 4

蛋白 (A蛋)     4颗 egg white 4
砂糖               65g sugar
柠檬汁/白醋 1茶匙（5g）lemon juice

*取70给香兰叶 + 清水300g一起搅拌，榨取香兰汁液，冷藏隔夜后取38g香兰精华。
*Take 70g pandan leaves and water 300g together to stir, squeeze the pandan juice, refrigerate overnight after take out 38g pandan essence.
B. 椰糖椰丝(内馅)
palm sugar shredded coconut(filling)
椰糖     50g palm sugar
清水     50g water
香兰叶 1-2片 pandan leaves 1-2 pc
椰丝     80g shredded coconut
食盐     1/4茶匙 salt 1/4 tsp

C. 白椰丝(表面装饰)
white shredded coconut (topping)
椰丝     40g shredded coconut
食盐     1/8茶匙 salt
香兰叶 1-2 片 pandan leaves 1-2 pc

D. 椰糖浆* palm sugar syrup*
椰糖     50g palm sugar
清水     50g water
香兰叶 1-2片 pandan leaves 1-2 pc

*取25-30g椰糖浆加入E项的淡奶油。剩余的椰糖浆用来涂抹蛋糕和淋面用途。
*Take 25-30g palm sugar syrup and add into the whipped cream of item E.
The remaining palm sugar syrup is used to smear the cake and for topping.

E. 椰糖鲜奶油palm sugar whipped cream
动物性淡奶油  200g Whipping cream
椰糖浆              25-30g palm sugar syrup
➡️想要做一个大蛋糕的朋友，可以根据下面的配方哦。If you want to make a big cake, you can follow the recipe below.

8寸圆模蛋糕食谱：
8 inches Pandan Chiffon Cake:
A. 香兰/斑斓戚风蛋糕for cake
植物油           40g corn oil
浓椰奶/椰浆  100g coconut cream extract
香兰精华        38g* pandanessence
低筋面粉        80g cake flour
蛋黄(A蛋)       4颗 egg yolks 4

蛋白(A蛋)       4颗 egg white 4
砂糖                65g sugar
柠檬汁/白醋  1茶匙（5g）lemon juice

*取70给香兰叶 + 清水300g一起搅拌，榨取香兰汁液，冷藏隔夜后取38g香兰精华。
*Take 70g pandan leaves and water 300g together to stir, squeeze the pandan juice, refrigerate overnight after take out 38g pandan essence.

B.椰糖椰丝(内馅)
palm sugar shredded coconut(filling)
椰糖     65g palm sugar
清水     50g water
香兰叶 1-2片 pandan leaves 1-2 pc
椰丝     100g shredded coconut
食盐     1/4茶匙 salt 1 /4 tsp

C.白椰丝(表面装饰)
white shredded coconut (topping)
椰丝      80g shredded coconut
食盐      1/4茶匙 salt 1 /4 tsp
香兰叶  1-2片 pandan leaves 1-2 pc

D. 椰糖浆* palm sugar syrup*
椰糖     70g shredded coconut
清水     70g water
香兰叶 1-2片 pandan leaves 1-2 pc

*取35-40g椰糖浆加入E项的淡奶油。剩余的椰糖浆用来涂抹蛋糕和淋面用途。
*Take 35-40g palm sugar syrup and add into the whipped cream of item E.
The remaining palm sugar syrup is used to smear the cake and for topping.

E. 椰糖鲜奶油palm sugar whipped cream
动物性淡奶油  300g Whipping cream
椰糖浆              35-40g palm sugar syrup

Видео 斑斓椰糖椰丝蛋糕 Ondeh Ondeh Cake | 斑斓叶+椰糖+椰丝三合一 谁也抢不了谁的香气Coconut Pandan Cake with Gula Melaka канала 六月的手作温度meizilooloo cook