Miki's Food Archives : Pandan Kaya Layer Cake 斑斓／香兰咖央层蛋糕

Friday 23 October 2015

Pandan Kaya Layer Cake 斑斓／香兰咖央层蛋糕

Pandan Kaya Layer Cake 斑斓／香兰咖央层蛋糕 - Fragrant, moist and delicate. My all times favourite cake since childhood days. My whole family love this cake and that's the reason why I must learn to bake this cake.

My first successful Pandan Layer Cake, October 2015

July 3, 2015. A failed attempt.

To be frank, this is not an easy recipe. After numerous attempts, I have finalised the recipe as follow. The pandan kaya layer recipe is sufficient for a 7" square cake.

You can use any sponge cake recipe or << Click here for Sponge Cake Recipe 海绵蛋糕食谱 >> .

Pandan Kaya Layer:

咖央层做法：

Ingredients:

490g Coconut Milk 椰浆 490克

510g Pandan Juice + Water 斑斓汁加水 510克

(I blend a bunch of pandan leaves with 1 1/2 cups of water, then add water to make up this amount.)

Click here to watch video tutorial << How to make Pandan Juice/ Extract >>

150g Sugar 细砂糖150克

8g Agar-agar Powder 燕菜粉 8克

100g Mung Bean Powder (Hun Kwee Flour) 绿豆粉 100克

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you.

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. In a large bowl, mix together coconut milk and pandan juice + water.

将椰浆和斑斓水混合均匀。

2. Transfer 300ml of mixture into another bowl. Stir in Mung Bean Powder (use a whisk), until well combined. Strain and set aside.

取300克放在另一个碗，加入绿豆粉。搅拌均匀，过筛。待用。

3. Pour the remaining 700ml of mixture into a pot. Add in sugar and agar-agar powder. Heat up with medium-high heat (level 7 for induction) , stir constantly and bring to boil. This step is crucial, make sure the agar-agar powder are fully dissolved.

将剩余的700克斑斓椰浆水倒入锅，加入糖和燕菜粉，用中火煮滚。必须不停搅拌，一定要煮滚。

4. Reduce heat to medium-low (level 4 for induction), stir in the mung bean mixture. Keep stirring until you get a smooth paste.

转中小火，加入绿豆粉浆。不停搅拌，煮至浓厚。

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.

转小火。把蛋糕模涂一层薄薄的油，先倒下一层咖央在底，铺上一层蛋糕。

6. Place a layer of cake on top, follow by another layer of kaya mixture. Repeat for the rest.

重复步骤5至完成。

7. Let it cool, cover and keep in the fridge.

待凉后盖好放进冰箱。

8. To serve, remove the cake from the fridge. Use a spatula, scrape the edges around the cake. Place a large cake board/ plate on the baking tin, secure with 2 hands, turn it upside down, the cake will come out nicely ;)

蛋糕冷却后，倒扣取出，即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

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Enjoy!

Some feedback from those who have tried this recipe: