Pandan Kaya Layer Cake Recipe

Cake ingredient:
200g sponge mix flour
4 eggs
3 tbsp pandan juice
(pound 4 pcs pandan leaf and squeezed out juice)
A little green colouring, if necessary
3 tbsp thick coconut milk, mixed with 1 tbsp corn oil
Method:
Beat sponge mix flour and eggs till light.
Add pandan juice and continue to beat till fluffy. Add green colouring if necessary. Mix in coconut milk and corn oil till well-combined.
Pour into a lined and greased 20cm / 8” round baking tin and bake in pre-heated oven at 180 ºC for about 35-40 minutes, till cooked and golden brown.
Remove the cake from the oven, leave to cool. Slice cake horizontally into 4 slices.

Pandan Kaya:
8 tbsp green peas flour / hoen kwe flour
1 tbsp instant jelly powder
800ml coconut milk {squeezed from 1½ coconuts}
170 sugar
½ tsp salt
A little green colouring
Decoration:
50g dessicated coconut, a little green colouring
Method:
Put all the ingredients into a pot and mix well.
Using medium heat, stir and cook mixture has thickened.
Keep mixture hot by putting the pot in the pan of hot water to prevent it from setting too quickly.
To Assemble:
Place a 20cm / 8” cake ring on a cake board, put 1 slice of cake into the cake ring, making sure there is space all round for the pandan kaya.
Scoop some pandan kaya to cover the cake and sides. Repeat the same way till the last layer is covered with pandan kaya.
Leave aside to cool and set before chilling in the fridge for at least 4 hours, best over-night before removing the cake ring.
Mix dessicated coconut with green colouring. Decorate the sides of cake with dessicated coconuts before serving.

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