Drinks and Desserts

February 17, 2020
Buco Pandan Glaze Cake

DIFFICULTY: Moderate

Makes 8 to 10 servings
Preparation and cooking time: 3 hours


Ingredients:

Buko Pandan Juice:
3 bundles pandan leaves, chopped
2 liters young coconut juice (buko juice)

Cake Base:
225 grams butter, softened
180 grams coconut oil, solidified
577.5 grams sugar
7 pieces eggs, whole
390 grams bread flour
390 grams cake flour
292.5 grams coconut flour
11.25 grams baking soda
7.5 grams salt
937.5 grams Buko pandan juice
250 grams young coconut meat, chopped

Pandan Coconut Custard Jelly:
500 grams brown sugar
62.5 grams butter
1 liter coconut milk
1 liter coconut cream
218.75 grams egg yolks
218 grams eggs, whole
150 grams cornstarch
2.5 grams salt
1 liter Buko pandan juice
3 pieces plain gulaman bar

Buko Pandan Glaze:
½ recipe of Pandan Coconut Custard Jelly
300 ml coconut water
1 piece plain gulaman bar
700 grams white chocolate

Procedure:

Buko Pandan Juice:
1. In a large pot over medium heat, boil pandan leaves and coconut juice for 20 – 30 minutes covered. remove from heat and cool.

Cake Base:
1. Preheat oven to 180°C
2. Grease and line a cake pan with baking paper.
3. In a large bowl, cream butter, solid coconut oil, and sugar until smooth and doubled in volume.
4. Add egg, one at a time, making sure it is fully incorporated after each addition.
5. Add remaining ingredients except for coconut meat and mix on high speed for 5 minutes until doubled in volume and about 3 minutes on low speed for 3 minutes, until smooth, scraping bottom of bowl regularly.
6. Fold in coconut meat until evenly dispersed throughout the batter.
7. Our over batter into cake pan until ¾ full and smooth out the top.
8. Bake until the cake is firm and doesn’t leave imprints when pressed, about 20 – 30 minutes.
9. Let cool, trim off browned exterior.
10. Slice into equal thin slices. Chill until firm.

Pandan Coconut Custard Jelly:
1. in a large bowl, whisk together brown sugar, egg yolks, whole eggs, coconut milk, coconut cream, salt, and cornstarch until well combined.
2. In a pot, boil gulaman bar and butter in buko pandan juice until cooked.
3. Slowly pour hot gulaman mixture into egg mixture while whisking until everything is incorporated.
4. Transfer custard jelly mixture into pot and heat over low heat while continuously stirring until thickened. Divide into two.
5. Set aside containers of custard jelly in larger pots of simmering water to avoid setting.

Assembly:
1. Line a cake pan with wax paper that is taller than the sides of the cake pan.
2. Place a slice of cake at the bottom followed by a layer coconut buttercream. Chill until firm.
3. Ladle in an even layer of Pandan Coconut Jelly. Chill until set.
4. Cover in another layer of coconut buttercream. Chill until set. Repeat steps 1 – 4, ending with cake. Chill until firm and set.
5. Remove cake from springform pan and peel off wax paper from sides. Frost entire cake with coconut buttercream. Chill until firm.

Buko Pandan Glaze:
1. In a pot over medium heat, pour gulaman powder in coconut juice and whisk until cooked.
2. Mix in remaining half of pandan coconut custard jelly until well combined and warmed through. Remove from heat. Mix in white chocolate until well combined. Keep warm at 38°C
3. Separate the mixture into 2 bowls and drop white food gel in one and green food gel in the other. Mix well.

Finishing:
1. Pour the green glaze over the cake until covered. Then pour the white glaze on top and using an offset spatula, slide it off on the surface of the cake to create a design. Allow to set.
2. Chill to set.