Image Credit : penangfoodie
There are many of us Malaysians that have a Pandan bush in our backyard or around our neighborhood. It’s a local and traditional natural flavoring that many people love.
Pandan Layered Cake
- 4 tsp Instant jelly powder
- 120 g Flour
- 4 tsp Agar-agar powder
- 210 g Castor sugar
- 500 ml Coconut milk
- 80 g Corn oil
- ⅛ tsp Cream of tartar
- ½ tsp Baking powder
- ½ tsp Salt
- 680 ml Pandan juice
- 85 g Hoen kwe flour (1 pack)
- 4 nos Eggs
- Blend the mixture of 250ml water and 8 pieces of pandan leaves.
- Filter the juice and fill water to 60ml
- Whisk 4 egg yolk, 40g castor sugar, 80ml pandan juice, 80g corn oil, 120g flour, ½ tbs baking powder together until well combined.
- Beat 4 egg white
- Add ⅙ tbs of tartar cream and 80g castor sugar.
- Beat until foam peaks
- mix with the pandan mixture
- Bake at 40°c for 50 minutes and 160°c for 10 minutes
- Cut the cake into 4 layers
- To make pandan filling, mix 500ml coconut milk, hoen kwe flour and ½ tbs salt.
- Add 120g sugar, 4 tbs jelly and agar powder, 600ml pandan juice together for second filling
- Cook both of the mixture together.
- Spread the filling evenly at the bottom
- Add the cake layer
- Repeat the process
- Chill in the fridge until solid.
Don’t forget to share this with your friends who are into traditional fusion cakes!
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Do not miss out the previous topics: Coconut Tart
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Voila! You can enjoy our Pandan Layered Cake. Hopefully, with our guidance, you can get yourself a failed-proof and yummy dessert. Take the pressure off yourself and bake worry-free. But if your desserts aren’t turning out the way it should, don’t hesitate to ask for our help.
In the meantime, if you’re interested in baking, or want to elevate your baking skills a few notches up-head on over here and browse through all of our recipes. ( link to: https://www.myweekendplan.asia/recipe-index/ )