Clear Fruit Glaze for Cakes

Ingredients Nutrition


  1. Bring the sugar and 1/2 cup juice to a boil.
  2. Dissolve the cornstarch in the remaining juice. Add to the boiling juice and cook till thick.
  3. Stir in the corn syrup. Bring back to a boil and remove from heat.
  4. Cool and drizzle over cake.

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Corn syrup

A thick sweet syrup which comes in both light and dark varieties, made from processed cornstarch. Light corn syrup has been clarified, while dark corn syrup has had coloring and caramel flavoring added.

Season: available year-round

Substitutions: 1/2 cup sugar + 2 tbsp water = 1/2 cup light corn syrup; 1/2 cup honey = 1/2 cup light corn syrup

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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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Pandan Layer Cake

Pandan Layer Cake
(Recipe source: pandan jelly recipe adapted from Angie Ng, sponge cake recipe adapted from Felvinc, decoration idea from Wendy)

For the Sponge cake
250g sponge cake mix
4 eggs (large)
50g water
80g melted butter + 1tsp vanilla extract

1. Beat sponge cake mix with eggs till well combine.
2. Increase to high speed, slowly add in water and beat for 10mins.
3. Reduce speed to medium and beat for 1min.
4. Reduce speed to low and beat for 3mins.
5. Slowly add in melted butter and vanilla extract. Pour into 8” round cake tin.
6. Bake at pre-heated oven at 170C for 45mins.
7. Cool the cake on a wire rack. Slice into 3 equal pieces. Also trim off 1cm from the side.

For Pandan jelly layer
600ml coconut milk ( half grated coconut + water)
500ml pandan water ( 10pcs pandan leaves + water)
120g sugar
1/2tsp salt
85g Hoen kwe flour ( Indonesia green pea flour)
10g agar-agar powder ( I use Pearl Mermaid brand)

1. Mix Hoen Kwe flour and jelly powder together, slowly add in pandan water and mix well.
2. Add in coconut milk, sugar and salt, combine well.
3. Cook the mixture with low heat until cook or until the mixture start to have some bubbles and slightly turned thick.
4. Divide pandan jelly into 3 equal portions

To assemble pandan layer cake
1. Wet one 8” round cake tin (removable bottom) with water, do not wipe it dry as to easy remove cake later.
2. Pour in 1st portion of pandan jelly (pour half first ) and place a piece of sponge cake on top (pour the balance). Repeat the rest of jelly and cake.
3. Once completed, store cake in the fridge for several hours or overnight. Inverted the cake (bottom become top) and decorate as desired.

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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
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
50g dessicated coconut, a little green colouring
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.

Yam Layer Birthday Cake Recipe

Yam Layer Cake Recipe
This recipe yields a 9″ cake

100g plain flour
100g butter (I used LIV salted)
90g fine sugar (I’ve already reduced this)
4 eggs (I used 60g Seng Choon eggs)

800ml water
150g sugar (I’ve already reduced this)
A pinch of salt
2 tsp agar agar powder

300ml coconut milk
300g Thai Yam

100ml coconut milk
100ml water
120g Hoen Kueh flour
1 tsp yam liquid yam flavour (I got mine from PH)
A small bit of purple/violet gel food colouring (I used Wilton)

120ml whipping cream
1 1/2 tbsp dried dessicated coconut
Wilton gel food colouring



Dice up the yam. Steam the yam cubes on high heat for 20 minutes or till soft.

Mash up the cubes. I found the mixture still very tough and difficult to ‘dissolve’ so I’d suggest blending it with the coconut milk in (B), about 300ml.

Mix the coconut milk with the yam.

Mix all in (C).

Boil (A). Add (B) into (A).

As the mixture was still lumpy, I blended it. I’d suggest doing this despite the fact that it’s a hassle. You may either blend (B) first before adding it into (A) that has been boiled OR you may boil (A), add (B) and then blend the entire mixture before returning it to boil.

Allow the mixture to boil, stirring it constantly.

Add (C) into the mixture and allow it to thicken.

Prepare cake ring on cake board. If you’re using an expandable cake ring like me that has minor gaps at the bottom of the cake ring, layer it with some aluminium foil.

Slice the cake into 3 layers. Place layer 1 into the cake ring and add 1/3 of the yam kaya into the cake ring. Add layer 2 and 3 the same way.

Place cake into the chiller to set for at least an hour.

The cake all chilled! Using the back of a small knife, release the cake from the cake ring. Remove cake ring and trim the excess aluminium foil.

Whip up the whipping cream. I portioned my whipping cream as such:
Yellow: Blue: Pink
2: 1: 1

I lined the side of the cake dessicated coconut and piped vertical strips on the sides of the cake.

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This recipe yields 5 to 6 cupcake.  See the note for Variations and for vegan substitute.

Cake Flour – 120 gm (See how to make Cake flour in instruction)
Sugar – 60 gm
Baking powder – 1/2 tsp
Baking soda – 1/4 tsp
Salt – 1/4 tsp
Oil – 1/4 cup
Vanilla extract – 2 1/2 tsp
Milk – 1/2 cup
Apple cider or any vinegar – 1/2 tbsp

You can also substitute Milk and Vinegar with 1/2 cup Yogurt as well.


Heavy whipping Cream – 1 cup
Sugar – 2 tbsp
Coconut Flake for topping
Vanilla essence


1. In a large bowl sift together the flour, baking powder, baking soda and salt. Mix in the sugar.
2. In a small bowl add milk and vinegar mix them and keep it aside for a minute.(If you are using Yogurt use them instead of milk and vinegar) In the same bowl mix other wet ingredients and give it a whisk.
3. Now make a well in the center of the dry ingredients and stir in the wet ingredients.
4. Stir the mixture together using a whisk without lumps. But do not over do it.
5. Fill the cupcake liners about 2/3rd full with batter. Preheat the oven to 350 f.
6. Bake for 15 to 17 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it.
7. Cool the cupcake completely and frost with your favorite frosting.

For Frosting:

You can frost the cupcake with your favorite frosting like butter cream, cream cheese or chocolate ganache according to your preference.

But since I wanted to make the frosting very light, I frosted with whipped cream and dusted with few coconut flakes.

Variation in cupcake :

1. You can also use Soy milk, almond milk or coconut milk in the place of milk in the recipe for vegan option.
2. You can also add orange or lemon zest to get the zesty aroma.
3. You can also add tsp of cinnamon to make it cinnamony and frost with chocolate taste absolutely divine.
4. You can also add chocolate chips or frozen berries to make it chocolate chip cupcake or berry cupcake !!!


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