Pandan Kaya Cake – by Fiona Lau

Please kindly link back, if you have try my Pandan Kaya Cake. Your link will be appreciate.

Pandan Kaya Cake – by Fiona Lau
Recipe adapted by my dear sister Patricia Na 
Modified Recipe by Fiona Lau 
 
For Sponge Cake Ingredients :

• 4 Eggs + 1 Egg Yolk
• 80gm Caster Sugar 
• 100g Blue Jacket Cake Flour  
• 70g cooking oil

1. Preheat oven to 160°C
2. Grease n line a 8″ round pan. I line the bottom only.
3. Whisk eggs n sugar until stiff.
4. Fold in sifted flour. Then add in oil and mix well.
5. Pour into pan n bake for 35mins. 
6. Remove n cool cake completely before slicing into 3 equal portions. 

For Pandan Kaya Ingredients : 

• 500ml coconut milk
• 100ml UHT milk
• 500ml pandan water (I use 1 pkt pandan leaves)
• 100gm Caster Sugar
• 1/2 tsp Salt
• 85gm Hoen Kwe Flour (Green Pea Flour )
• 1 Pkt Agar Agar Powder(White )

1. Mix Hoen Kwe flour n agar agar powder together.
2. Slowly add in Pandan Water n mix well.
3. Add in coconut milk, UHT milk, sugar, salt till well mixed.
4. Cook the mixture @ low heat until mixture turned slightly thick (like kaya)

** I use a hand whisk to do the above**

To Assemble the cake:
1. Wet a cake ring n a 9 ” cake base. Alternatively you can use a 8″ removable baking pan.
2. Pour in abt 2 ladle spoons of pandan mixture, spread the mixture. 

 
3. Place a pc of sponge cake on top.
4. Pour another 2 to 3 ladle spoons of mixture on top. Spread well n make sure the mixture flows down, covering the sides.

 
5. Repeat the same process.

 
6. Leave to set outside for 2hrs thereafter put into fridge for another 2 hrs before decorating as desired.