Miki's Food Archives

Pandan Kaya/ Layer Cake 斑斓咖央层蛋糕（中英文食谱）

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1. Cake batter
2. Kaya Layer
4 Egg White 蛋白 4 个
1/4 tsp Cream of Tartar (I omit this) 塔塔粉 1
4 Egg Yolk 蛋黄 4个
1. In a bowl, whisk yolk and castor sugar until pale and thick. Stir in oil and milk, sift in flour. Mix until well combined. Set aside.
2. Whisk egg white (and cream of tartar if using) until frothy, gradually add in sugar. Continue to beat until stiff peak.
3. Fold into yolk mixture in 3 batches. Pour into a lined 7" square baking tin. Bake in a preheated oven 150
4. Remove from oven, invert and let it cool completely.
5. Slice the cake and set aside.
2 cups of water, then add water to make up this amount.)
1. In a large bowl, mix together coconut milk and pandan juice
2. Transfer 300ml of mixture into another bowl. Stir in Mung Bean Powder (use a whisk), until well combined. Strain and set aside.
3. Pour the remaining 700ml of mixture into a pot. Add in sugar and agar
4. Reduce heat to medium
5. Reduce to low heat (level 2 for induction), use a ladle, scoop out the mixture and layer the bottom of a lightly greased baking tin. Smoothen the top with a spatula.
6. Place a layer of cake on top, follow by another layer of kaya mixture. Repeat for the rest.
7. Let it cool, cover and keep in the fridge.
8. To serve, remove the cake from the fridge. Use a spatula, scrape the edges around the cake. Place a large cake board
1. Many were asking for the recipe when I shared the photo on Facebook but I didn
2. Pandan Layer Cake isn