https://www.copymethat.com/r/xzLWk5TIO/by-cynthia-lim-pandan-kaya-cake/
3042515
uw0Mbst
xzLWk5TIO
2024-05-09 19:07:37
By Cynthia Lim: Pandan Kaya Cake
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Ingredients
- subheading: PANDAN SPONGE CAKE:
- 4 eggs (I used 60g Seng Choon Eggs)
- 100g plain flour
- 90g fine sugar
- 80g butter, melted
- ½ tsp pandan paste
- 20g pandan juice
- subheading: PANDAN KAYA:
- subheading: (A):
- 400ml pandan juice
- 50g butter (salted)
- 120g fine sugar
- subheading: (B):
- 70g Hoen Kwe flour
- 2 tsp agar agar powder
- 1 tsp salt
- 1 tsp pandan paste
- 250g fresh coconut milk
- 150g water
- 30ml whipping cream
- 3 tbsp dried dessicated coconut
- A small bit of pink gel food colouring (I used Wilton)
- This is the 'improved' version I baked today..
- subheading: Improved version:
- subheading: Ingredients:
- subheading: PANDAN SPONGE CAKE:
- 4 eggs (I used 55g Seng Choon Eggs)
- 100g plain flour
- 90g fine sugar
- 80g butter, melted
- ½ tsp pandan paste
- 20g pandan juice
- [Bake this in a 7" round tin instead of a 9" as recommended in this recipe. Cake will be taller and easier to slice. Cake ring should still be 9" so that it leaves a good gap at the side between the cake and the kaya.]
- subheading: PANDAN KAYA:
- subheading: (A):
- 400ml pandan juice
- 50g butter (salted)
- 120g fine sugar
- subheading: (B):
- 70g Hoen Kwe flour
- 2 tsp agar agar powder
- 1 tsp salt
- 1 tsp pandan paste
- 250g fresh coconut milk
- 150g water
- 5 tbsp dried dessicated coconut
- 1 tbsp cocoa powder
Steps
Directions at thebakingbiatch.com
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