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.