Pandan Kaya Cake (班兰蛋糕)

(A) 4 eggs + 80g fine sugar + pinch of salt
(B) 100g plain flour, sifted
(C) 30g melted butter + 50g corn oil + 20g pandan juice* + 1/2 tsp pandan paste (mix together).

Whisk (A) at high speed till stiff (the eggs would be tripled in volume).  Fold in plain flour in batches and follow with the melted butter mixture.  Fold the batter well and pour into a greased and lined 8″ round pan.  Bake in preheated oven of 160C for about 45 minutes.  Cool the cake and slice into 3 layers.

Kaya filling
400ml pandan juice* + 50g butter + 120g fine sugar
250g packet fresh coconut milk + 150g water, mix together
70g hoen kwe flour
2 tsp instant jelly powder
1/4 tsp salt
1/2 tsp pandan paste (optional)
2 to 3 drops of yellow food colouring (optional)

* After washing the pandan leaves (about 7 to 8 leaves), warm them briefly in a microwave oven and cut into small pieces.  Blend the leaves with about 500ml water.  Sieve the pandan juice and discard the leaves.  Use about 20ml for making the sponge and the remaining for making the filling.

1) Combine pandan juice, butter and sugar in a pot and bring to boil.
2) Mix coconut milk, water, hoen kwe flour, instant jelly powder, salt, pandan paste and yellow colouring together.  Pour this mixture to (1), stir and cook till mixture thickens.
3) Remove from heat and let the mixture cool slightly before pouring onto sponge.

To assemble:
1) Place a slice of cake into a cake ring and pour 1/3 of the kaya filling onto the cake.  Repeat layering of cake and kaya filling (2x).
2) Cool the cake first before placing in the fridge to set.
3) Remove cake from cake ring and coat the sides with dessicated coconut (I used freshly grated coconut, add 1/4 tsp salt and toast in an ungreased pan till dried).

[Source: Mainly adapted from Richard Goh’s baking class]

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