Chendol Cake

Ingredients: 
8 egg yolks + enough egg white to make up 440g
80g coconut sugar
70g caster sugar

50g gula melaka
200g thin coconut milk -- see notes
60g thin pandan juice -- see notes

3 egg yolks
200g all purpose flour -- sifted

Line the bottom of a 25cm square pan.

Melt the gula melaka into the coconut milk and pandan juice. Let cool a bit, then temper in the egg yolks.

Whisk the gula melaka mixture into the flour. Set aside.

Whisk the remaining eggs, coconut sugar and caster sugar over a barely simmering pot of water. I brought a pot of water to boil on a slow cooker, then left it on the keep warm setting.

It will become very thick, and it is ready when you can completely write an initial over the top with the mixture before it sinks.

Fold a scoop of the egg mixture into the flour + gula melaka mixture to loosen it up. Whisk this into the eggs with the mixer still going.

Scrape the bottom, and pour into the prepared tin. Bake at 160C until a skewer comes out clean.

Notes: 
Chendol is a Malay dessert. It has shaved ice, green spaetzle-looking strands of noodles, sometimes red bean, and it is all doused in coconut milk and gula melaka syrup.

Gula melaka is a kind palm sugar, and is not the same as coconut sugar. There are no coconuts involved in the making of coconut sugar. You can probably use other kinds of palm sugar, but make it a dark colored one -- Thai palm sugar is too pale.

Thin coconut milk is coconut milk after the coconut cream has been skimmed off for other uses. You can probably substitute regular coconut milk and water in a 50:50 proportion.

Thin pandan juice is the water skimmed off the top after squeezing pandan juice. The stuff at the bottom is the thick stuff, the paler, cloudy-water looking stuff on top is thin pandan juice.

I actually had excess pandan juice and accidentally tipped it all into the pan, so I simmered it for until it was reduced to the proportions I gave above.

It would be interesting to try using 50:50 coconut cream and pandan juice.

Tasting Notes: 
Failure! The bottom half was gluey and 'kueh'-like, but the upper half was gorgeous. Fine crumbed, and soft and spongey.

I am going to try this again, but this time I will only add the hot liquid to half of the flour, and whisk the rest in bit by bit at the end.

ETA: 
I am making something else today with the same technique of whipping eggs up until super light, and I suspect that when I made this, I did not whip the eggs for long enough.