Pandan Kaya/ Layer Cake 斑斓咖央层蛋糕 (中英文食谱)
Miki's Food Archives
Miki's Food Archives
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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



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