Gula Java Pandan Roll


Ingredients A:

145g Prima Top Flour
340g Egg Yolk
51g Sugar
4 drops Green Colouring
4 drops Yellow Colouring
10g Pandan Paste
4g Baking Powder

Ingredients B:

340g Egg White
136g Sugar
17g Inverted Sugar
4g Cream Of Tartar

Ingredients C:

68ml Coconut Oil
50ml Coconut Cream
52ml Pandan Juice


187ml Milk
187ml Coconut Cream
80g Egg Yolk
90g Gula Java Sugar
30g Custard Powder
30g Butter
350g Whipped Cream


1. Combine and heat Ingredients C to 60°C.
2. Sift Prima Top Flour and whisk together Ingredients A and C until
batter is smooth.
3. Whisk Ingredients B until a stiff peak and fold in mixture gently.
4. Spread onto a 40cm x 60cm tray lined with parchment paper.
5. Preheat oven to 175°C and bake for 20 mins.
6. Let it cool completely before assembling.
7. Spread filling onto the cake, roll it up and refrigerate.
1. Heat the ingredients for Filling (except butter and whipped cream) and
whisk until it forms a custard.
2. Remove from heat and add in butter. Whisk well and allow to cool down.
3. Whipped the cream until a medium stiff peak and fold in the custard mixture.


This recipe is developed in collaboration with SHATEC.


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