- 100ml pandan juice (blend 6 pandan leaves with about 125ml water, strain)
- 4 egg yolks
- 90g castor sugar
- 160g all-purpose flour, sifted
- 1/2 tsp baking powder, sift with flour
- 1/2 tsp baking soda, sift with flour
- 1 tsp pandan essence
- 50gm corn oil
- 4 egg whites
- 60gm castor sugar
- 1/4 tsp cream of tartar
- Add all ingredients in (A) and mix well until the mixture is smooth.
- Beat (B) until stiff peak form.
- Fold 1/3 of whipped egg whites into mixture of Step 1. Then, pour this mixture to the remaining egg whites. Fold lightly to combine both mixtures.
- Pour into a 8in round cake pan. Bake at a preheated over at 180 deg C for 40-45mins.
- Invert to cool. When the cake is completely cool, run a knife around the sides of pan to remove the cake. Slice cake into 3 layers.
For Filling & Topping:
900 ml. Coconut milk (i use Savoy Coconut Cream)
9 Tbsp. Hoen kwee flour / green pea flour
1 Tbsp. agar agar powder
1/2 tsp. salt
a little green colouring
a little pandan paste
180 gm. sugar
60 gm. Dessicated coconut for covering cake
1) Put all the ingredients into a pot and stir till evenly mixed.
(2) Cook over medium heat till mixture thickens and smooth. Cool slightly before using. Make sure it is still in pouring consistency.
(3) Place a slice of sponge cake into a cake ring, pour in some kaya and continue the same process till the last layer is covered with pandan kaya. Press slightly after layering the cake onto the kaya and make sure that the kaya fills the sides on the last layer.
(4) Leave aside to cool and set before chilling in the fridge.
(5) Remove cake from cake ring and cover the whole cake with dessicated coconut. If you are using an ordinary cake pan, line the cake tin before putting in the first layer of cake and when removing cake, introduce air in by folding 3 or 4 strips of paper and slipped them to the side of cake. Cake will then dislodged easily.
(6) Serve chilled.