Hi foodies! While some of you are already back in the office, this doesn’t mean you are to give up on baking recipes. If baking is your hobby, then over the weekend, you need to try out this perfectly symmetrical Pandan Layer Cake. We’ve listed out the exact measurement for each ingredient as well as step-by-step instructions, so, if you follow closely, you’ll have just the perfect tea time snack.
Make This Perfectly Delicious Pandan Layer Cake At Home
Growing up, Pandan Cake is the ideal breakfast, or tea time snack. The soft and fluffy texture alongside the fragrant Pandan aroma makes them truly irresistible. Then, we’ll take a bold guess that a fellow Pandan Cake lover wants more of it and has decided to stack them into layers. Voila, we present to you, Pandan Layer Cake, or shall we say, the paradise of Pandan Cake? Let’s jump right into the recipe!
A: Pandan Cake
4 egg yolks
40g caster sugar
80g corn oil
80ml pandan juice
120g plain flour
1/2 tsp baking powder
4 egg whites
1/8 tsp cream of tartar
80g caster sugar
- Slice up 8 pieces of Pandan leaves, then add 250ml of water and blend them
- Next, filter the juice and add some water until it reaches 680ml
- In a separate bowl, add in the egg yolks, caster sugar, blended pandan juice and mix them well
- Then, add in corn oil, plain flour, and baking powder until it has a thick consistency
- Separately, beat 4 egg whites until they become foamy then add in cream of tartar and caster sugar and whisk to soft peaks
- Add in the end product of Step 3 into the egg whites mixture and mix well
- Transfer them into a baking tray and bake at 40 degrees for 50 minutes and 160 degrees for 10 minutes
- Cut the Pandan Cake into 4 layers.
B: Pandan Filling
500ml coconut milk
1 pack of mung bean flour (85g)
1/2 tsp salt
170g caster sugar
4 tsp agar – agar powder
4 tsp instant jelly powder
600ml pandan juice
- In a measuring cup, add in coconut milk and mung bean flour and stir them well before adding salt
- Separately, in a pot, add in caster sugar, instant jelly powder, agar-agar powder, and the remaining pandan juice (600ml)
- Then, add in portion by portion of the coconut milk mixture into the pandan juice mixture and mix them well (it should have a thick consistency)
Putting It Together
- Spread the pandan filling evenly at the bottom of an 8-inch baking tray and stack a layer of pandan cake
- Repeat (Step 1) for all 4 layers of the pandan cake(end with pandan filling as a topping) and coat evenly round the cake as well
- Refrigerate it until solid.
Check out the video here:
A Recipe Worth Trying Out Over The Weekend
And, there you have it! A symmetrically-baked Pandan Layer Cake that not only looks great but tastes great as well. Do give this recipe a go and let us know how it goes. Have fun!
This recipe is by Kathrine Kwa Baking Tutorial – 烘焙教学