Pandan Layered Cake
Image Credit : penangfoodie
Ingredients
- 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
- ? tsp Cream of tartar
- � tsp Baking powder
- � tsp Salt
- 680 ml Pandan juice
- 85 g Hoen kwe flour (1 pack)
- 4 nos �Eggs
Instructions
- 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, � tbs baking powder together until well combined.
- Beat 4 egg white
- Add ? 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 � 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.
