PANDAN LAYER CAKE

Cake:

200 gm sponge cake mix

4 eggs

3 tbsp thick coconut milk mixed with

1 tbsp corn oil

METHOD:

Beat sponge mix flour & eggs till light.

Mix in coconut milk & corn oil till well-combined.

Pour into a lined & greased 20cm/8”

round baking tin & bake in preheated

oven at 180° for 35-40 minutes till cooked.

Remove the cake from the oven, leave to cool.

Slice the cake horizontally into 4 slices.

PANDAN LAYERS:

8 tbsp green peas flour/

Hoen Kwe flour

1 tbsp instant jelly powder

800 ml coconut milk

(Squeezed from 1 1/2  coconuts)

170 gm sugar

3 tbsp pandan (screw pine leaf) juice

(pound 4 piece pandan/screw pine

leaves & squeezed juice)

A little green coloring

½ tsp salt

METHOD:

Pour all ingredients into a pot & mix well. 

Using medium heat, stir & cook till mixture

has thickened.

Keep the mixture hot by putting the pot

in a pan of hot water to prevent it from

setting too quickly.

TO ASSEMBLE:

Place the 20cm/8” cake ring on a

cake board, put 1 slice of cake into

the cake ring, making sure there is

space all around for the pandan cream.

Scoop some pandan cream to cover the

cake & sides.

Repeat the same way till the last layer

is covered with pandan cream.

Leave a sides to cool & set before chilling

in the fridge for at least 4 hours, best

over-night before removing the cake ring.

 NOTE : 

If you want to decorate the cake, add

some dessicated coconut to decorate

the cake before serving.