Tuesday, 24 May 2005

Pandan Kaya Cake

Made this Pandan Kaya Cake on Monday and the steps are rather easy to follow but it requires a lot of ingredients which might not be worth making if you have a small family.  As you can see from the above, my cutting skill to divide the layers of the cake is still not good enough with uneven layers.

Although I follow the recipe to dot but but I think the taste of the kaya was rather light as compared to those sold in the bakery. Perhaps I should have reduce the amount of water and increase the coconut milk for a more creamy taste. But overall this is still a "pass".

Ingredients For Cake:
250g Sponge Mix Flour
4 eggs
1 Teaspoon Ovalette
50ml Coconut Milk/Water
80g Melted Butter
1.5 Teaspoon Pandan Essence

Methods On Cake:
1. Whisk Flour, ovalette and eggs till creamy and thick
2. Slowly pour in the coconut milk or water then whip the batter till light and fluffy.
3. Next stir in the melted butter and pour into a 9" round mould.
4. Bake at 180 degree for 30 minutes or when a skewer inserted in the centre and comes out clean.
5. When cake is cooled, slice cake horizontally into two or three layer and sandwich it with kaya jam.

Notes: You can obmit the ovalette if you don't have.

Ingredients For Kaya: (Use for 9” cake tin)
1000ml Water
400g Sugar
100g Butter (to make the texture more smooth)
300ml Water
500ml Coconut Milk
160g Hoon Kueh/Green Bean powder
1 Tablespoon Agar Agar Powder
1.5 Tablespoon Pandan Essence

Methods:
1. Bring 1000ml water, sugar and butter to boil.
2. Mix coconut milk with water (300ml), hoon kueh powder, instant jelly and coloring together and add into No.1 and cook till thick. MUST BE BOILED. (If you find that it is not thick enough, you can use a bit more hoon hueh to mix with some water and add in)
3. Surround the cake with a cake 9 inch cake ring and put a layer of cake in then follow by kaya, then cake, then kaya, depend how many layer u want. Top must be kaya. (If you are using cake tin, then kaya first and then cake then kaya and last layer is cake)
4.Chill in fridge for at least an hour or when the kaya is firm before cutting.
5. Using a knife to go around the tin to loosen the cake, cut into slices and serve.

3 comments:

  1. hi may i know what is Ovalette & Hoon Kueh/Green Bean powder?where to get it?

    ReplyDelete
  2. Hi Sharon,

    You can get Ovalette and Hoon Kueh powder at any local supermarket or baking store like Phoon Huat. Ovalette is is gel to soften the cake whereas Hoon Kueh powder is for making kaya. HTH

    ReplyDelete
  3. Hi, may i check with you, you mention that on step 3.Surround the cake with a cake 9 inch cake ring and put layer of cake in then follow by kaya, then cake, then kaya, depend how many layer u want. Top must be kaya.
    This step, the kaya mixture is still hot, must i wait for kaya mixture slightly cool before pour into the layer cake?

    Ms Liu

    ReplyDelete

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