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
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