Whenever somebody mentions ‘pandan kaya cake’, the brand name Bengawan Solo would come to mind immediately, almost as if one is a synonym of the other. These uniquely green and especially fragrant pandan kaya cakes are not cheap at all; one sells for at least S$25/kg. And I can understand why this is so, looking at the long list of ingredients required and steps involved to make just one cake come alive.
My family loves eating this cake at all occasions, especially during birthday celebrations. I thought I should bake one too, not just for the sake of fun and challenges, but also for my mum whose birthday is coming soon.
I hope she will love it.
Ingredients (Pandan Cake):
- Pandan leaf: 12 leaves, washed & snipped into short pieces
- Water: 750ml
- Egg: 4
- Caster sugar: 80g
- Salt: a pinch
- Plain flour: 100g, sifted
- Melted butter: 30g
- Corn oil: 50g
- Pandan juice (from blended mixture): 20ml
- Redman pandan paste: 1/2 tsp
Ingredients (Kaya Filling):
- Pandan juice (from blended mixture): 600ml
- Caster sugar: 180g
- Butter: 75g
- Coconut milk: 600g
- Hoon kueh flour (mung bean or green bean flour): 90g
- Instant jelly powder: 3 tsp
- Salt: 1/2 tsp
- Redman pandan paste: 1 tsp
- Redman yellow colouring: 5 drops
- Unsweetened dessicated coconut (optional): 50g
- Flower decoration (optional): 30 pieces
Method (Pandan Cake):
- Preheat oven at 160°C.
- Microwave pandan leaves for 30 sec. Blend with water.
- Sieve and set pandan juice aside. Discard the rest.
- Whisk eggs, sugar and salt on high speed till the volume is tripled.
- Gently fold in flour in 2 batches.
- In another bowl, mix butter, corn oil, pandan juice and pandan paste together.
- Fold butter mixture into egg mixture till batter is even. Do not over-fold.
- Pour into greased 7″ x 7″ square cake pan. Bake for 45 min till browned.
- Leave to cool.
Method (Kaya Filling):
- Pour pandan juice, sugar and butter into a metal bowl.
- Place bowl onto a water bath in a big pot of boiling water.
- Bring mixture to a boil gradually.
- In a separate bowl, mix coconut milk, hun kwe flour, jelly powder and salt together.
- Sieve coconut mixture and add into the boiling mixture. Stir to mix.
- Mix in pandan paste and yellow colouring. Stir till mixture starts to thicken.
- Remove from water bath. Leave to cool and thicken for 15 min in a cold water bath.
Method (Assembling the Cake):
- Carefully skin off thin layers of browned parts of the cake, including the top and its four sides.
- Slice cake horizontally across into 3 layers.
- Place 1 layer back into the 7″ x 7″ square cake pan with ring.
- Top with kaya filling, allowing it to fill up the sides as well.
- Repeat steps 3 & 4 twice. Top up the pan with enough filling to smooth out the top.
- Leave in fridge to chill and set for 2 hrs.
- Remove from fridge. Decorate sides with dessicated coconut & top with flowers.
- This cake recipe was kindly adapted from Fong’s Kitchen Journal’s ‘Pandan Kaya Cake‘ recipe. I used more coconut milk and less water in the kaya filling to make it thicker.
- Make sure to keep the extra pandan kaya filling in a bottle for storage. It is really delicious as a bread spread!
- Slicing off the browned parts of the cake before pouring in the kaya filling would allow the filling to adhere better to the cake itself.
1 small cake (about 800g)