Ingredients

Group A
Ingredient
KG
Bakels Light Cheese Cake Mix
0.300
Dairy Whipping Cream
0.300
Egg Yolk
0.150
Water
0.100
Group B
Ingredient
KG
Egg White
0.170
Sugar
0.120
Group Mousse:
Ingredient
KG
Bakels Mousse Mix
0.100
Water
0.120
Dairy Whipping Cream
0.300
Fresh Grated Coconut
0.200
Group Topping:
Ingredient
KG
Coconut Milk
0.200
Butter
0.070
Gula Melaka
0.080
Black Colouring
-
Total Group: 4
Total Weight: 2.210

Method

Method:
1. Whisk Ingredients A on medium speed for 3 minutes, till well combined.
2. Whisk Ingredients B until soft peak.
3. Fold Mixture A into Mixture B. Divide the batter into two parts, first part batter, pour into the
lined baking tray 12" x 12", second part batter add a few drops of Bakels Pandan Paste and pour
into the second lined baking tray 12" x 12". Bake at 180°C for 15 minutes.
4. Let it cool and cut into 2 pieces of 6"x6" for both cakes. This recipe can make 2 of 6” x 6” cakes.
5. To make mousse: Whip the whipping cream till soft peak, set aside. Mix well mousse mix and
water, then add in coconut milk. Fold in whipping cream. Divide the whipping cream into 4
parts.
6. To make Topping: In a saucepan, heat up butter and gula melaka until is melted. Add in the
grated coconut, a few drops of black colouring and mix well. Set aside to let it cool.
7. To assemble: Place one layer of pandan cake, then pour in one part of the mousse mixture. Place
the original cake on top of the mousse layer and pour another part of mousse on top of the
cake. Follow the same process for the second cake. Set the cake in the freezer for at least 2
hours.
8. Decorate the cake by putting the coconut mixture on top of the cake.

Ingredients

Group A
Ingredient
KG
Bakels Light Cheese Cake Mix
0.300
Dairy Whipping Cream
0.300
Egg Yolk
0.150
Water
0.100
Group B
Ingredient
KG
Egg White
0.170
Sugar
0.120
Group Mousse:
Ingredient
KG
Bakels Mousse Mix
0.100
Water
0.120
Dairy Whipping Cream
0.300
Fresh Grated Coconut
0.200
Group Topping:
Ingredient
KG
Coconut Milk
0.200
Butter
0.070
Gula Melaka
0.080
Black Colouring
-
Total Group: 4
Total Weight: 2.210

Method

Method:
1. Whisk Ingredients A on medium speed for 3 minutes, till well combined.
2. Whisk Ingredients B until soft peak.
3. Fold Mixture A into Mixture B. Divide the batter into two parts, first part batter, pour into the
lined baking tray 12" x 12", second part batter add a few drops of Bakels Pandan Paste and pour
into the second lined baking tray 12" x 12". Bake at 180°C for 15 minutes.
4. Let it cool and cut into 2 pieces of 6"x6" for both cakes. This recipe can make 2 of 6” x 6” cakes.
5. To make mousse: Whip the whipping cream till soft peak, set aside. Mix well mousse mix and
water, then add in coconut milk. Fold in whipping cream. Divide the whipping cream into 4
parts.
6. To make Topping: In a saucepan, heat up butter and gula melaka until is melted. Add in the
grated coconut, a few drops of black colouring and mix well. Set aside to let it cool.
7. To assemble: Place one layer of pandan cake, then pour in one part of the mousse mixture. Place
the original cake on top of the mousse layer and pour another part of mousse on top of the
cake. Follow the same process for the second cake. Set the cake in the freezer for at least 2
hours.
8. Decorate the cake by putting the coconut mixture on top of the cake.

Display Conditions

Display Conditions

Chilled

Finished Product

Finished Product

Cake, Cheesecake

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