My husband requested me this cake a few day ago and i dont want to dissapointed him. Since i have never make this before, i try to google the recipe on net and finally the recipe from KT have attract my attention. I trust her recipe cos’ i have tried a few of her recipe and i succesed for my first trial. Her insruction is very detailed, You only have to read her instruction a few times before making the cake.
One thing that i will never forget and make me smile everytime it appear in my mind is ‘ Hun Kwee flour’ and ‘ Hoen Kwe flour ‘ . It taking 2 day until i realize that this flour is the same flour..just the name is a bit diffrent. I am looking for hun kwee flour the one that mentioned on KT recipe. I saw that the flour is wraped with paper not like the one that i saw in the market which is in a bottle..and beside it only write starch not mung beans starch…i feel so stupid haha…
Pandan Layer Cake is half cake and half kueh. The taste is very soft and tasty. After your first bite i gurantee that you will ask for second and third and…
Recipe adapted from : KT
Make 1 : 18 × 18 × 7 cm square pan
PANDAN LAYER CAKE
108 g cake flour
20 g castor sugar
94 g egg yolks ( 6 eggs )
102 g olive oil
92 g low fat milk
1/2 tsp baking powder
1 tsp pandan coconut emulco
Pinch of salt
A few drop green and yellow food coloring
202 egg whites ( 6 egg )
1/2 tsp cream of tartar
80 g castor sugar
700 g water
2 tsp agar- agar powder
120 g castor sugar
82 g butter
120 g pandan juice ( blend 100 g pandan leave + 90 g water )
A few drop yellow food colouring
386 g fresh coconut milk
110 g hoen kwe flour
1. Prepare two pan 20 x 20 x 5 and 18 x 18 x 7 pan .Cut a cardboard that fit the pan , wrap with alluminium foil shining side facing out. Line bottom with wax paper.
2. In a bowl, whisk egg yolk and castor sugar with whisker until the sugar is dissolve.
3. Add olive oil and milk and stir until well combined.
4. Add in pandan coconut emulco , a few drop green and yellow food colouring and mix well.
5. Sift in flour , baking powder and salt. Stir until well combined. Make sure no lump on the batter.
6. In another bowl, whisk egg white until foamy. Add in cream of tartar and followed by castor sugar. Add sugar twice not all in one. Whisk until firm peak stage.
7. Fold in meringue to the egg yolk batter in three batches. Make sure the mixture is almost even before adding the second batches. When done, scrape the bottom of the batter. Just to make sure everything is well combined.
8. The picture above show how the batter should look like. If your batter appear to much bubble after adding egg white it’s mean your batter is to thin or you didn’t whisk the egg white to the right consistency.
9. Pour your batter slowly so that the air bubble burst as it flow down. Tap your pan a few time on work top. Tuck your cupboard between 2 pan.
10. Bake on pre- heated oven at 150°c for 55 minute. Or until your inserted skewer came out clean.
11. Invert you cake before unmould and let it cool completely before devide it to 3 equal part.
To Make Kaya:
1. Put all ingredient for kaya except hoen kwe flour and coconut milk in a pot.
2. In another bowl add in hoen kwe flour and coconut milk. Stir throughly.
3. Heat the mixture on step 1, stir until agar – agar powder and sugar completely dissolve. And the butter is melted. The mixture should be very hot but not boiling. Turn off heat. Slowly adding mixture on step 2. Stir constantly. The mixture should thicken a bit . Turn on the heat again. Just medium heat. Stir until the mixture is thicken and coat the side of pot thinly. Should remember that the mixture is not too thick so that it will flow smoothly.
1. Prepare your pan , line your pan with alluminium foil. At this way it will be easy to unmould the cake when you done.
2. In the bottom, put 1 part of the cake. Pour 300 g of kaya and make sure the cake is well coated with kaya layer. Wait until kaya thicken slightly before put second part of the cake. Repeat the proccess until all 3 part of cake is coated completely.
3. Cool the cake completely. Put in refrigerate for 4 hour or until ready.
Baking With Kelly