Saturday, September 13, 2008

Pandan Kaya Layer Cake












Ingredient
A
  • 100ml pandan juice (blend 6 pandan leaves with about 125ml water, strain)
  • 4 egg yolks
  • 90g castor sugar
  • 160g all-purpose flour, sifted
  • 1/2 tsp baking powder, sift with flour
  • 1/2 tsp baking soda, sift with flour
  • 1 tsp pandan essence
  • 50gm corn oil
B
  • 4 egg whites
  • 60gm castor sugar
  • 1/4 tsp cream of tartar

Method
  1. Add all ingredients in (A) and mix well until the mixture is smooth.
  2. Beat (B) until stiff peak form.
  3. Fold 1/3 of whipped egg whites into mixture of Step 1. Then, pour this mixture to the remaining egg whites. Fold lightly to combine both mixtures.
  4. Pour into a 8in round cake pan. Bake at a preheated over at 180 deg cel for 40-45mins.
  5. Invert to cool. When the cake is completely cool, run a knife around the sides of pan to remove the cake. Slice cake into 3 layers.
For Filling & Topping:
  • 700g thick coconut milk
  • 100g castor sugar
  • 3 tsp agar-agar powder
  • 1 tsp pandan essence
  • 50ml pandan juice (prepare early together with pandan juice in A)
  • 6 tbsp green bean flour (Hoen Kwe, green coloured)
  • desiccated coconut (for topping)

Method
  1. Dissolve green bean flour into the pandan juice. Make sure the flour is fully dissolved and not lumpy.
  2. Add coconut milk, castor sugar, agar-agar powder and pandan essence into a pot. Heat with a low fire.
  3. When milk is just about to boil, turn off the fire. Pour in the green bean flour mixture. Stir well.
  4. Allow the pandan kaya filling to cool down slightly and thicken. Stir (with a whisk) while cooling.
  5. Place a slice of cake in a 9 in cake ring. Spread some filling on top and sides of the cake. Top with the second layer of cake. Repeat until you have 3 layers of cake and two layers of filling. Chill in fridge to set.
  6. Remove cake ring. Sprinkle/lightly press desiccated coconut on top and around sides of cake.

12 comments:

Simonne said...

hi, ur pandan layer is so nicely done!
So tempted to make this

delia said...

Hi Peng,
Do you have the yam version of this cake?

homegirl said...

Hi Peng,


I recently bought some for this cake and have some green bean flour left, which I don't know what to do with them. Let me know if you have other recipes that use the green bean flour. :)

OW said...

Hi Peng, I baked this cake but the texture of pandon kaya turn out very sandy? I bought from PH-"Tepong Hoon Kueh" is this correct item? if not where you buy and what brand? Pour the Kaya over the cake, and the cake float up, I did cool slightly before pouring, I try to press down the cake but does not work and I remove the top layer of cake, is it the kaya to hot to pour, I worry it set too fast, what is your advice?
Thank you for all your time.

Peng said...

OW..yes i used the Tepong brand one. Think u did not cook the kaya well. It should be smooth & thick. I did not encountered the cake floating up. You must let the kaya cool down slightly to thicken before pouring over the cake.

Anonymous said...

Where to get the green beam flour? Can't find it in giant leh...

Peng said...

Should have mah...is in tube packing, NTuc also have.

Lian said...

Hi I like to make this using your recipe. Do you use fresh coconut milk for the pandan filling? If I use pasteurize coconut milk, will it taste differently. Thank you

Peng said...

Lian...yes I also used pasteurised coconut milk :) still taste as good

Lian said...

Thank you for your fast reply and oh, forgot to say I love your blog. Already did two recipes from your post, Nonya chicken and roast pandan chicken(linked)They're fantastic .

Anonymous said...

Hi is it possible to get pre-made pandan juice instead of making it from scratch? Thank you!

Peng said...

There is not such thing available...if not just replace with same amount of milk with 1 tsp pandan paste

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