Nasi Lemak Cake

Pandan Curry Emulco - 1kg:

Nasi Lemak Cake

1 nos 6 inch

Preparation Time

45 mins

Cooking Time

2 hours


1 nos 6 inch



40gm Digestive Biscuit
4gm Dessicated Coconut
13gm Sugar
1gm Salt
27gm Unsalted Butter

Pandan Curry Sticky Rice
130gm Steamed Glutinous Rice
80gm Coconut Milk
25gm Sugar
1gm Salt
1gm GH Pandan Curry Emulco

Pandan Curry Sponge
19gm Egg Yolk
9gm Oil
17gm Water
16gm Cake Flour
2gm Corn Flour
0.5gm Baking Powder
37gm Egg White
0.5gm Cream of tartar
18gm Sugar
2gm GH Pandan Curry Emulco
AN Sambal

Coconut Mousse
130gm Coconut Milk
5gm Gelatin Powder
20gm Water
120gm Whipping Cream

Pandan Curry Mirror Jelly
62gm Water
13gm Sugar
3gm Gelatin Powder
9gm Water
1gm GH Pandan Curry Emulco



1. Mix the mashed digestive biscuits, desiccated coconut, sugar and salt together.
2. Melt the butter and mix together.
3. Wrap the 6 inch cake ring with cling film and put into the mixture.
4. Press evenly and chill it in the fridge.

Pandan Curry Sticky Rice
1. Heat up the coconut milk, sugar and salt.
2. Mix in GH Pandan Curry Emulco.
3. Mix in the steamed sticky rice and place it onto the base.
4. Chill for another 5 minutes.

Pandan Coconut Sponge Cake
1. Mix the egg yolk, oil, water, cake flour, corn flour and baking powder together.
2. Add in GH Pandan Curry Emulco and mix well.
3. In another bowl, place egg white and cream of tartar together, whisk until bubbles.
4. Slowly add in sugar while whipping. Whip until soft peaks. Fold the meringue into egg yolk mixture.
5. Line up a 6 inch cake pan with parchment paper. Pour in the cake batter.
6. Bake at 180°C for 20 minutes.
7. Let it cool down, trim the cake. Set aside for later use.

Coconut Mousse
1. Bloom the gelatin powder with water and melt it.
2. Whisk the whipping cream till soft peaks.
3. Mix the coconut milk and melted gelatin together.
4. Fold the whipped cream into the coconut mixture.
5. Pour half of the mousse onto the rice.
6. Place the sponge on the mousse. Chill in the fridge for 10 minutes.
7. Spread the sambal evenly on the sponge.
8. Place the remaining mousse and chill for 10 minutes.

Pandan Curry Mirror Jelly
1. Bloom the gelatin powder with water and melt it.
2. Heat up water, sugar and GH Pandan Curry Emulco.
3. Mix in melted gelatin and pour the jelly onto the mousse.
4. Chill it for 20 minutes. Remove the mould and serve well.

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