{"id":7663,"date":"2014-07-16T08:15:21","date_gmt":"2014-07-16T00:15:21","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=7663"},"modified":"2014-08-02T13:54:52","modified_gmt":"2014-08-02T05:54:52","slug":"layering-my-pandan-cake-with-eggless-pandan-kaya-filling","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=7663","title":{"rendered":"Layering My Pandan Cake With Eggless Pandan Kaya Filling"},"content":{"rendered":"<p style=\"text-align: justify;\"><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-7668\" alt=\"Pandan Kaya Cake\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2014\/06\/Pandan-Kaya-Cake.jpg\" width=\"650\" height=\"523\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\"><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-7666\" alt=\"Pandan Kaya Cake 3\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2014\/06\/Pandan-Kaya-Cake-3.jpg\" width=\"650\" height=\"423\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\">Whenever somebody mentions &#8216;pandan kaya cake&#8217;, the brand name\u00a0<em>Bengawan Solo\u00a0<\/em>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.<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\">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.<\/p>\n<p style=\"text-align: justify;\">I hope she will love it.<\/p>\n<p style=\"text-align: justify;\"><em><strong>Ingredients (Pandan Cake)<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Pandan leaf: 12 leaves, washed &amp; snipped into short pieces<\/li>\n<li style=\"text-align: justify;\">Water: 750ml<\/li>\n<li style=\"text-align: justify;\">Egg: 4<\/li>\n<li style=\"text-align: justify;\">Caster sugar: 80g<\/li>\n<li style=\"text-align: justify;\">Salt: a pinch<\/li>\n<li style=\"text-align: justify;\">Plain flour: 100g, sifted<\/li>\n<li style=\"text-align: justify;\">Melted butter: 30g<\/li>\n<li style=\"text-align: justify;\">Corn oil: 50g<\/li>\n<li style=\"text-align: justify;\">Pandan juice (from blended mixture): 20ml<\/li>\n<li style=\"text-align: justify;\">Redman pandan paste: 1\/2 tsp<\/li>\n<\/ul>\n<p><em><strong>Ingredients (Kaya Filling):<\/strong><\/em><\/p>\n<ul>\n<li style=\"text-align: justify;\">Pandan juice (from blended mixture): 600ml<\/li>\n<li style=\"text-align: justify;\">Caster sugar: 180g<\/li>\n<li style=\"text-align: justify;\">Butter: 75g<\/li>\n<li style=\"text-align: justify;\">Coconut milk: 600g<\/li>\n<li style=\"text-align: justify;\">Hoon kueh flour (mung bean or green bean flour): 90g<\/li>\n<li style=\"text-align: justify;\">Instant jelly powder: 3 tsp<\/li>\n<li style=\"text-align: justify;\">Salt: 1\/2 tsp<\/li>\n<li style=\"text-align: justify;\">Redman pandan paste: 1 tsp<\/li>\n<li style=\"text-align: justify;\">Redman yellow colouring: 5 drops<\/li>\n<\/ul>\n<p><em><strong>Ingredients (Decoration):<\/strong><\/em><\/p>\n<ul>\n<li style=\"text-align: justify;\">Unsweetened dessicated coconut (optional): 50g<\/li>\n<li style=\"text-align: justify;\">Flower decoration (optional): 30 pieces<\/li>\n<\/ul>\n<p><em><strong>Method (Pandan Cake)<\/strong><\/em>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Preheat oven at 160\u00b0C.<\/li>\n<li style=\"text-align: justify;\">Microwave pandan leaves for 30 sec. Blend with water.<\/li>\n<li style=\"text-align: justify;\">Sieve and set pandan juice aside. Discard the rest.<\/li>\n<li style=\"text-align: justify;\">Whisk eggs, sugar and salt on high speed till the volume is tripled.<\/li>\n<li style=\"text-align: justify;\">Gently fold in flour in 2 batches.<\/li>\n<li style=\"text-align: justify;\">In another bowl, mix butter, corn oil, pandan juice and pandan paste together.<\/li>\n<li style=\"text-align: justify;\">Fold butter mixture into egg mixture till batter is even. Do not over-fold.<\/li>\n<li style=\"text-align: justify;\">Pour into greased 7&#8243; x 7&#8243; square cake pan. Bake for 45 min till browned.<\/li>\n<li style=\"text-align: justify;\">Leave to cool.<\/li>\n<\/ol>\n<p><em><strong>Method (Kaya Filling)<\/strong><\/em>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Pour pandan juice, sugar and butter into a metal bowl.<\/li>\n<li style=\"text-align: justify;\">Place bowl onto a water bath in a big pot of boiling water.<\/li>\n<li style=\"text-align: justify;\">Bring mixture to a boil gradually.<\/li>\n<li style=\"text-align: justify;\">In a separate bowl, mix coconut milk, hun kwe flour, jelly powder and salt together.<\/li>\n<li style=\"text-align: justify;\">Sieve coconut mixture and add into the boiling mixture. Stir to mix.<\/li>\n<li style=\"text-align: justify;\">Mix in pandan paste and yellow colouring. Stir till mixture starts to thicken.<\/li>\n<li style=\"text-align: justify;\">Remove from water bath. Leave to cool and thicken for 15 min in a cold water bath.<\/li>\n<\/ol>\n<p><em><strong>Method (Assembling the Cake)<\/strong><\/em>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Carefully skin off thin layers of browned parts of the cake, including the top and its four sides.<\/li>\n<li style=\"text-align: justify;\">Slice cake horizontally across into 3 layers.<\/li>\n<li style=\"text-align: justify;\">Place 1 layer back into the 7&#8243; x 7&#8243; square cake pan with ring.<\/li>\n<li style=\"text-align: justify;\">Top with kaya filling, allowing it to fill up the sides as well.<\/li>\n<li style=\"text-align: justify;\">Repeat steps 3 &amp; 4 twice. Top up the pan with enough filling to smooth out the top.<\/li>\n<li style=\"text-align: justify;\">Leave in fridge to chill and set for 2 hrs.<\/li>\n<li style=\"text-align: justify;\">Remove from fridge. Decorate sides with dessicated coconut &amp; top with flowers.<\/li>\n<\/ol>\n<p style=\"text-align: justify;\"><a href=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2014\/06\/Pandan-Kaya-Cake-2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-7665\" alt=\"Pandan Kaya Cake 2\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2014\/06\/Pandan-Kaya-Cake-2.jpg\" width=\"650\" height=\"457\" \/><\/a><\/p>\n<p style=\"text-align: justify;\"><em><strong>Disclaimer<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">This cake recipe was kindly adapted from Fong&#8217;s Kitchen Journal&#8217;s &#8216;<strong><a title=\"Pandan Kaya Cake\" href=\"http:\/\/fong-kitchen-journal.blogspot.sg\/2012\/04\/pandan-kaya-cake.html\" target=\"_blank\">Pandan Kaya Cake<\/a><\/strong>&#8216; recipe. I used more coconut milk and less water in the kaya filling to make it thicker.<\/li>\n<\/ul>\n<p><em><strong>Tricks<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Make sure to keep the extra pandan kaya filling in a bottle for storage. It is really delicious as a bread spread!<\/li>\n<li style=\"text-align: justify;\">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.<\/li>\n<\/ul>\n<p style=\"text-align: center;\"><a href=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2014\/06\/Pandan-Kaya-Cake-4.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-7667 aligncenter\" alt=\"Pandan Kaya Cake 4\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2014\/06\/Pandan-Kaya-Cake-4.jpg\" width=\"500\" height=\"653\" \/><\/a><em><strong><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\"><em><strong>Serving<\/strong><\/em>:<br \/>\n1 small cake (about 800g)<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=7663\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>Whenever somebody mentions &#8216;pandan kaya cake&#8217;, the brand name\u00a0Bengawan Solo\u00a0would 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 &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=7663\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[89,97],"tags":[229,254,412,411],"class_list":["post-7663","post","type-post","status-publish","format-standard","hentry","category-cake","category-peranakan","tag-baked","tag-coconut","tag-kaya","tag-pandan"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.10 - aioseo.com -->\n\t<meta name=\"description\" content=\"Whenever somebody mentions &#039;pandan kaya cake&#039;, the brand name Bengawan Solo would come to mind immediately, almost as if one is a synonym of the other. 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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","og:url":"https:\/\/peepor.net\/pint\/blog\/?p=7663","article:published_time":"2014-07-16T00:15:21+00:00","article:modified_time":"2014-08-02T05:54:52+00:00","twitter:card":"summary_large_image","twitter:title":"Layering My Pandan Cake With Eggless Pandan Kaya Filling - Hungry Peepor","twitter:description":"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. 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