AUNTY YOCHANA SHOWS YOU HER GOODIES...


yochana2001@hotmail.com




Tuesday, May 01, 2007

Pandan Kaya Cake




Ingredients for cake:

250 gm. Optima flour or sponge cake mix flour
4 eggs
3 Tbsp. Pandan juice
a little green pandan paste or green colouring
3 Tbsp. Thick coconut milk
1 1/2 Tbsp. cornoil

Pandan Kaya:

900 ml. Coconut milk ( squeeze from 1 1/2 coconuts - add water)
9 Tbsp. Hoen kwee flour / green pea flour
1 Tbsp. Instant Jelly Powder
1/2 tsp. salt
a little green colouring
a little pandan paste
180 gm. sugar

60 gm. Dessicated coconut for covering cake

Method for cake:

(1) Whisk optima flour and eggs till light.
(2) Add pandan juice and continue to beat till fluffy.
(3) Add green colouring and pandan paste.
(4) Fold in coconut milk and corn oil and mix till combined.
(5) Pour into a 9" round cake tin and bake at 175C for about 40 to 45 mins. or till skewer inserted comes out dry.
(6) Slice on wire rack to cool before slicing into 3 or 4 slices , your preference.

Method for pandan Kaya:

(1) Put all the ingredients into a pot and stir till evenly mixed.
(2) Cook over medium heat till mixture thickens and smooth.
(3) Place a slice of sponge cake into a cake ring, pour in some kaya and continue the same process till the last layer is covered with pandan kaya.
(4) Leave aside to cool and set before chilling in the fridge.
(5) Remove cake from cake ring and cover the whole cake with dessicated coconut.
(6) Slice and serve chilled.

54 comments:

Anonymous said...

Aunty, is this recipe from agnes chang's latest book ? can you please share this recipe with me ? my parents' birthdays are approaching. It's okay if u can't make it. I understand..
Thank you .. Love ya.. God bless

Anonymous said...

Hi! I am an avid follower of your blog and your creativity amaze me every time. If you don't mind, could you kindly share your recipe for this cake please? I have been craving this for a long time!

Dizzy said...

Aunty,

Would you mind sharing this recipe.
Thank you. You have outdone yourself again. I am always on pins and needles anxious to see what you have bake everyday. Too bad you are far away.

Happy Baking
Sophia

Dizzy said...

Aunty,

Would you mind sharing this recipe.
Thank you. You have outdone yourself again. I am always on pins and needles anxious to see what you have bake everyday. Too bad you are far away.

Happy Baking
Dizzy

Wendy said...

How did you get the coconut onto the side of the cake? I always have problem putting choc chips onto the side of cakes

Anonymous said...

justinmummy
has left a new comment on your post "Pandan Kaya Cake":

Hi Yochana,

I love all your bakes and never stop amazing at them. Can you share the recipes for the Pandan Sandwich cake, San Francisco Cheesecake, Kiwi Angel Cheesecake, Pandan Kaya Cake, Penang Tau Sar Piah...

yochana said...

Hi anonymous, justinmummy, wendy

yes this cake is from Agnes Chang's latest book.

rgds

Dizzy said...

Lucy,

Scrumptious as usual. I am wondering if you could advise me cake pan. If I am looking into making a cake of 10" how much batter should I use for your pandan kaya cake? Do I just double the recipe? Do I have to bake much longer? Endless questions. Please help.

Zillion thank you and keep up the fantastic job.

Regards.

delia said...

Hi aunty,
i've made this cake b4. got the recipe from dapur.blogspot.com . a very nice cake also. yours looks very appetising!

yochana said...

Hi dizzy,

to make a 10" cake, I normally gauge by the eggs. I would just a 6 eggs recipe for a 10" cake. There again, it all depends on which recipe you are using. For this 6 eggs recipe, I will be using sponge cake mix. If it's for butter cake, you need at least 8 eggs.

rgds

Anonymous said...

jen said:

Hi! It has been a long while.. and it's good to read your blog and recipes...
If you have the time.. appreciate if you can post the recipe.. i like the cake a lot..
thanks..

Anonymous said...

jen said,

many thanks for posting the recipe.. much appreciated.

yochana said...

You're most welcome Jen..

Happy baking.

rgds

Anonymous said...

Jen said:
If I do not want to use 1 tbsp instant jelly powder, what is the best substitute for it? Can I use gelatine powder instead and if so, what would be the amount n how and when should be added...?

Thanks.

yochana said...

Jen,

I've not tried using gelatine powder before. Gelatine powder will be on the chewy side...probably try 1/2 tbsp. of agar agar powder which I think is a better alternative.

rgds

Anonymous said...

HI AUNTY!
i was wondering If I could use your pandan Chiffon cake as the base cake for this kaya cake? Coz I couldn't find any optima flour here:(...Do you think it's work? Also, how did you spread the kaya until so smooth on each surface? I found that i couldnt achive a smooth and neat surface:( I folllowed the instructions after cooking the kaya, i straight away spread it over the cake but it seems like it appeared to be lumpy and messy....Hope Aunty could help with this...Sorry for being so long winded...:)

Thank you aunty!

Jassie

yochana said...

Hi Jassie,

I guess you could use the pandan chiffon cake as a cake base but I must warn you that this chiffon cake is very soft so the kaya might be too heavy for it to withstand the weight.

As for cooking the kaya, stir over medium low heat until it's cooked through but not until dry. Make sure it doesn't turn lumpy. You need to pay extra attention in your stirring consistency for this cake.

rgds

Anonymous said...

Hi Aunty, i baked this cake and it taste great..But i can't seem to spread the kaya so smoothly.Mine is lumpy & its not of pouring consistency :( You mentioned that we have to cook till its cooked and not dry.But hw do we know when its cooked and not dry?
As there is coconut milk added, do we have to cook till the mixture bubbles?
i cooked till it's dry.Help me....

rgds
Gossiping

Anonymous said...

Hi Aunty, i baked this cake and it taste great..But i can't seem to spread the kaya so smoothly.Mine is lumpy & its not of pouring consistency :( You mentioned that we have to cook till its cooked and not dry.But hw do we know when its cooked and not dry?
As there is coconut milk added, do we have to cook till the mixture bubbles?
i cooked till it's dry.Help me....

rgds
Gossiping

yochana said...

Hi gossiping,

try this method and see whether it works for you.

Don't mix the hoen kwe flour in first. When the liquid boils, take off from the stove and stir in the hoen kwee flour quickly till they are evenly mixed and then return to the stove and cook over medium heat till the hoen kwe flour is cooked and thicken. Taste the mixture as soon as it doesn't taste floury, it's cooked already.

rgds

Anonymous said...

Thanks for the prompt reply Aunty..
I will try your method :D

rgds
Gossiping

dogbaby_25 said...

Aunty,

How did you get the coconut onto the side of the cake very neatly?

I always have problem putting choc rice coated ard the cakes

Thanks
Maha

serene said...

Hello Yochana

I came to know yr blog couple of months ago and I even had yr website set as my Home page, although I've not written to u, but I've been drooling on all the yummy food you made. Thank you once again for sharing all yr receipes. It's such a pity you're not sharing them on the website. Don't let some crackpot effect you.

Anonymous said...

Hi Aunty Lucy,

I followed your advise by adding the hoon kueh flour last but i still get the lumps and the mixture starts to dry up before it boils :( sob sob...
After that i realise i used agar agar powder instead of jelly powder.

May i know what is jelly powder & where can i buy them? Is there any difference in jelly powder and agar agar powder??

rgds
gossiping

yochana said...

Hi gossiping,

Go to Sun Lik at 33, Seah Street or any branch of Phoon Huat and ask for Instant Jelly.

Agar agar powder turns to crunchy hard jelly while instant jelly is not hard but soft and it sets.
Do not use agar agar powder for this kaya cake.

rgds

Anonymous said...

Thanks aunty..I will try until i succeed.

rgds
gossiping

Anonymous said...

Hi Aunty,

For this Pandan Kaya Recipe, how big is the cake ring? 8"?

For those jelly powder, not flavoured kind? Or any particular flavour?

If I bake the sponge cake in a 8" pan, do I still use the same 8" pan when filling the kaya? Or do I need a 9" one instead?

When you say beat until fluffy, meaning fluffy like beaten egg whites?

As for coconut, can I use the packet kind? Or must it be the real ones?

Sorry for asking so many questions. Would like to try this recipe this weekend.

Many thanks for your time,
Angeline

yochana said...

Hi Angeline,

Instant Jelly powder has no flavour. It looks more like agar agar powder.

What you can do is to bake an 8" round sponge then use back the same cake tin or an 8" cake cos normally the cake will shrink and allow the kaya filling to flow to the side.

Beat the egg white till it's fluff up and when you turn the whisk, it doesn't drop off and it turns into a hook sign.

For coconut, buy the packet or tin form dessicated coconut cos it sticks better.

rgds

Anonymous said...

Dear Auntie,

May I know where can we get the Green Pea Flour?

yochana said...

Hi anonymous,

You can buy it from Sun Lik.

rgds

Anonymous said...

Hi Aunty

I have tried this recipe twice, but I can't seem to get the sponge cake to rise, my I know why????

Regards

Sharon

yochana said...

Hi sharon.

oh dear...did you overmix it?

rgds

Anonymous said...

Hi Aunty,
I thought so too, I tried and tried, but did not even get the 1st part right, which is supposed to be light, after which when I add the pandan juice, when it is supposed to be fluffy, mine just turn like saucy :(

Regards

Sharon

TheLeeGirls said...

Hi Aunty Yochana,

I have a few questions before trying to bake this cake for hubby this weekend.

a) What is jelly powder? Is it the same powder for making jello? I can definitely find gelatine powder here but do not see anything that says jelly powder?

b) Do you use a non-stick cake pan? and do you grease the cake pan?

C) Is optimal flour the same as cake flour?

d) If pandan paste is available , what amount should I use? Cos, pandan leaves are very expensive here, and they are usually frozen.

e) How do I remove the cake ring without messing the cake?

Sorry for being long-winded. Thank you for your advice.

Cheers,
Angelia

yochana said...

Hi Angelia,

Optima is a sponge cake premix which consists of flour, baking agents and sugar while cake flour is just like any ordinary all-purpose flour.

Instant Jelly is not a jello , not gelatine either. It's just a kind of jelly that helps to set the jelly faster.

I don't normally grease my cake pan. I line it with greaseproof or silicone paper , pour in the batter and then bake.

to remove cake ring, especially if you have mousse in it, just use a torch fire or a hairdryer, blow onto the cake ring and it will come out easily.

For pandan paste, there are various quality. You start with 1 tsp, stir and judge whether it's you wanted and if you need more, just add a little more.

rgds

Adriana said...

dear yochana..

i have problem layering the cake. the sponge layer 'floats' whenever i pour in the kaya layer.when it is set and i cut open the cake, the layers are not as beautiful as yours.mine is always uneven. how do i keep the layers perfect like yours? please help.thank u =)

yochana said...

Hi Adriana,

Let the custard cool for awhile before pouring in. When the custard is too watery, the cake tend to float up.

rgds

Anonymous said...

thank you so much! i have craving for this cake recently and i have been looking high and low for a recipe! yeah, currently in self-imposed exile in canada... cakes here just dont taste like those in sg!! thanks again!

Anonymous said...

Aunty,

I can't find the green pea flour in my place. Do you know the substitute for it? I've heard my friend said it can be replaced with arrowroot flour, cornflour and custard powder. Which one do you think is the best?

By the way, you pandan kaya cake looks superb~

yochana said...

Hi anonymous,

yes you can use arrowroot.

rgds

ade said...

hi sorry

im new to baking and i was just trying to figure out the steps. after i put in the first layer of sponge cake and i pour in the kaya mixture followed by another sponge cake layer, wont the sponge cake sink into the kaya mixture?

many thks

Anonymous said...

Hi aunty,
Thank you for posting this recipe. Is there another way to make a sponge cake without using optimal flour for I can't find it where I live.

Anonymous

kelly said...

Hello Aunty,
im going to try your yummy looking recipe tonite! thx for posting e recipe. anw, i saw your picture on this website, not sure if its legal? http://www.bestfreeonlinerecipes.com/cake-recipe/pandan-layered-cake/

just thought you should know lah.

thx n God bless,
Kelly

Aunty Yochana said...

Hi Kelly

thanks for informing me...not only this person took my pandan kaya cake photos, there's plenty more.
I wish I could stop that person but I cannot contact him or her.
Anyone knows how??
rgds

scotlandyard said...

Hi Aunty Yochana

I am very happy to have found your blog. I am new in baking and would really like to learn from you.

I plan to make this cake any time soon. But, may I know for this cake, do you use only egg whites or egg whites and egg yolk together?

Appreciate your reply.

Anonymous said...

emily :

Hi, may i know how to get the pandan juice? where can i buy Hoen kwee flour / green pea flour? are they available at Phoon Huat? kindly reply thanks!

regards.

Anonymous said...

hi scotlandyard , its 4 eggs together. the whites and the yolks

=)

zy said...

hi aunty yochana,

I baked this cake for a friend's birthday few days back and it turned out great! the sponge is soft and moist like a chiffon cake.

I used 1/2 tbs of agar agar powder and it turned out quite well. not crunchy like the typical agar agar. When cooking my pandan kaya i lifted the pot away from the flame to prevent the bottom from burning and to give the mixture a good stir to prevent it from being lumpy. next time i will try doing it in a double boiler. using a whisk helps to smoothen the mixture a great deal.

thanks so much for sharing this wonderful recipe.

Anonymous said...

Hi Aunty,

I would like to bake an 8in sponge. Can I know how do i change the recipe for an 8in sponge cake?
Thanks.

Aunty Yochana said...

Hi Anonymous

Make 3/4 recipe will do.

rgds

homegirl said...

Hi Aunty Yochana,

What are hoon kwee flour be used for other than this recipe?

I am thinking of baking this cake, but not sure what I can do with the remaining hoon kwee flour if I buy the flour?

Kindly advise.

Anonymous said...

Hi Aunty,

May I ask what is the difference btween thick coconut milk and the 900ml coconut milk? Is the thick coconut milk from the box type and the coconut milk from the real coconut? Can I use the box type instead and mix with water or I have to use the real coconut milk squeeze from coconut? Plz advise. Thanks.

Anonymous said...

Hi

Is it a must to add green pea flour? Can replace with custard flour or cornflour??

Priscilla
priscillatoh@hotmail.com

Anonymous said...

The batter was very little. after bake it was very dense. very disappointing. When you say sponge cake it suppose to spring when touch but it doesnt at all.