Pandan kaya Cake

Living in Perth has its advantage, you can buy almost everything pre-cooked here nowadays. Yesterday, I was too lazy to bake anything and a friend  requested me to help her make a simple Pandan cake for her son's birthday. We bought a double unfilled sponge cake from the local Woolworth supermarket for only AUD3.00 
These unfilled  sponge cakes are normally used for creating your own decorations and icing like birthdays cakes, mud cake  etc. Of course, It does not taste as good as the original homemade cake. The texture was very soft and sweet and also very dry.
I just cooked the Pandan Kaya paste and  inserted it in between the sliced unfilled sponged cake. Easy and all done in just fifteen minutes. Now every one can make and decorate cake like a pro!

Pandan Kaya:
900 ml. Coconut milk ( squeeze from 1 1/2 coconuts - add water)
9 Tbsp. Hoen kwee flour / green pea flour
2 Tbsp. Instant Jelly Powder (1 packet-12g)
1/2 tsp. salt
a little green colouring
a little pandan paste
180 gm. sugar

60 gm. Desiccated coconut for covering cake

Method for Pandan Kaya:
(1) Put all the ingredients into a pot and stir till evenly mixed.
(2) Cook over medium heat. Stirring till mixture thickens. (gluey and starchy)
(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 desiccated coconut.
(6) Slice and serve chilled.

For the  full original  recipe of this cake see Pandan kaya cake

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