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 :

 

  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. 

By | 2017-12-01T09:53:35+00:00 November 12th, 2015|Cake|0 Comments

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