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Table of Contents 0:15 Making the Caramel Jelly Layer 1:15 Mold Used 1:21 Pouring Caramel into the Mold 1:31 Making the Custard 2:24 Making the Chiffon Cake 3:48 Pouring Custard and Cake Batter into the Mold 4:30 Baking 4:57 Removing the Cake from the Mold 5:25 What to Do If the Cake Doesn't Come Out of the Mold 5:36 Box Used 5:54 What to Do If Soaked in Hot Water for Too Long 6:08 What to Do If Soaked in Hot Water for Too Little Time 6:22 Can I Not Refrigerate It Overnight? 7:02 How Long Can It Be Stored? 7:09 Ingredient Cost 7:52 What is a Good Selling Price? -------------------- Pandan Caramel Jelly Custard Cake Recipe (Makes 8 x 9 cm diameter rice bowl molds) Caramel Ingredients: *Ingredients:* 5 g gelatin powder 25 ml cold water 150 g granulated sugar 75 ml hot water Instructions: Sprinkle gelatin into cold water and let it sit for 10 minutes. Put the sugar in a pot over medium heat until it dissolves and changes color. Reduce the heat to low, add the hot water, and stir until the caramel is completely dissolved. Turn off the heat, add the gelatin, stir well, and quickly pour into 8 x 9 cm diameter rice bowl molds (use 24-25 g of caramel per mold). Refrigerate in the regular refrigerator compartment. -------------------- Custard Filling Recipe 4 eggs (size 2) 400 ml milk 120 g sweetened condensed milk 2 teaspoons vanilla extract Instructions Pour eggs into a bowl and lightly beat until just broken. Set aside. In a saucepan, combine milk and sweetened condensed milk. Heat over medium or medium-low heat, stirring constantly until gently simmering. Slowly pour the milk mixture into the egg mixture, stirring constantly while pouring. Add vanilla extract and stir to combine. Strain 2-3 times. Set aside; do not pour into the mold yet. -------------------- Cake Batter Pandan Chiffon Cake Recipe 50 grams cake flour 2 egg yolks (size 2) 20 grams vegetable oil 25 ml milk 20 ml pandan juice 18 grams granulated sugar 1/8 teaspoon baking powder 1/8 teaspoon salt ------------------- 2 egg whites (size 2) 25 grams granulated sugar 1/8 teaspoon lemon juice ---------------------- Instructions: Combine egg yolks, vegetable oil, pandan juice, milk, salt, and the first portion of granulated sugar. Mix well. Sift the flour and baking powder into the bowl. Mix well and set aside. In another clean bowl, combine the egg whites, add the lemon juice, and beat until frothy. Gradually add the granulated sugar and beat until the sugar is completely dissolved and the egg whites are glossy, smooth, and form stiff peaks (use medium speed when beating). Beat at low speed for 30 seconds. Add 1/3 of the egg whites to the bowl with the egg yolk mixture and mix well. Add half of the remaining egg whites to the bowl. - Gently fold the mixture into the egg whites. Pour the mixture into the bowl of egg whites and gently fold until combined. Pour the custard into the molds containing the caramel (use 82-86 g of custard per mold), then pour the cake batter on top of the custard (use 32 g of cake batter per mold). Use a toothpick to swirl the batter on the cake. Add hot water to a baking tray to a height of about 0.2-0.3 cm. Bake at 160°C for 45-50 minutes, or until cooked. Remove from the oven, tap the molds, let cool, then store in a covered container and refrigerate overnight. Score the cake around the molds, immerse in hot water for 5-7 seconds, invert onto a desired serving dish, and gently tap the molds to release the cake. --------------------