This lovely cake is one of my favourite. I first tasted it from Bengawan Solo, during someone’s birthday celebration. It is soft with a slight creamy texture from the pandan jelly. It is not too sweet and the fragrance from pandan and coconut is fabulous.
This cake is not difficult to make, though it is difficult to make it look nice.
Pandan layer cake (adapted from The Informal Chef)
- 4 eggs, yolks and white separated
- 30 + 50 grams castor sugar
- 50 grams corn oil
- 60 grams milk
- 3 tsp pandan juice
- 90 grams cake flour
- 1-2 drops of pandan paste (optional)
- 200 ml coconut milk
- 15 pieces pandan leaves
- 500ml water, split into 200, 200 and 100 ml
- 70 grams castor sugar
- 1/2 tsp salt
- 6 grams agar agar powder (white colour)
- 60 grams Hoen Kwe flour
- 2-3 drops of pandan paste (optional)
- Line a 7 inch square pan. Preheat oven to 160 C.
- To make pandan juice, blend pandan leaves with 200 ml water. Strain and set aside 3 tsp for use in the cake.
- Add 100 ml water into remaining pandan juice and set aside to use for pandan jelly.
- Whisk egg yolks and 30 grams sugar until sugar is dissolved. Gradually add in oil, whisking until combined.
- Add in milk and the 3 tsp of pandan juice. Whisk until combined.
- Sieve in flour and whisk until combined.
- Add in pandan paste for better colour, if necessary.
- Whisk egg white with 50 grams sugar until stiff peaks stage.
- Add in 1/3 of meringue into egg yolk mixture. Mix until well combined. Fold in remaining meringue in 2 parts.
- Scrape batter into prepared pan and bake for 30 – 35 minutes, until a skewer in the middle of the cake comes out clean.
- Carefully drop the cake from a height of 30 cm to minimise shrinkage.
- Cool completely before slicing cake horizontally into 3.
- Line a 6 inch square pan with greaseproof paper. I used 7 inch and it was a bit too big, as the cake shrank. If you use a pan too big, the pandan jelly will seep under the cake.
- Mix Hoen Kwe flour with 200 ml water.
- Add coconut milk, pandan water from step 3, sugar, salt and agar agar powder into a pot over a medium low fire.
- Add in Hoen Kwe mixture.
- Add in sufficient pandan paste if the colour is not green enough. Add a drop at a time and stir in fully.
- Cook until jelly thickens enough to coat the side of the pots thinly. Do not overcook or the jelly will be too thick to spread nicely over the cake.
- Weigh jelly and divide into 3. You’ll need to work fast now to prevent the jelly from setting before you finish assembling the cake.
- Place 1 slice of the cake in the prepared pan. Pour in 1 portion of the pandan jelly. Swirl around to cover the entire surface of the cake.
- Wait for 2 minutes.
- Add another layer of cake, then pour in another portion of pandan jelly. Swirl around to cover the entire surface of the cake.
- Repeat step 21-22 for the last layer.
- Let the cake chill in the fridge until the pandan jelly is set.
The pandan jelly is too soft. The taste is fine though, since I used fresh coconut milk.
I shall attempt another recipe.