This time I used only 1/2 of the orginal recipe which required only 2 eggs and instead of optima flour I used self raising flour and sugar. I always prefer self raising flour to ready cake mix because self raising flour the texture is always firmer. This time I also used a new brand of agar agar powder as below which was made in Thailand.
Ingredients
125 gm. self raising flour
80gm sugar
2 eggs
1 Tbsp. Pandan juice (optinal)
a little green pandan paste or green colouring
1 1/2 Tbsp. Thick coconut milk
3/4 Tbsp. cooking oil
Pandan Kaya:
400 ml. thick coconut milk cream
5 Tbsp. Hoen kwee flour / green pea flour
1Tbsp. Instant agar agar Jelly Powder
1/4 tsp. salt
a little green colouring
a little pandan paste
90 gm. sugar
30 gm. Desiccated coconut for covering cake
Method for cake:
(1) Whisk sugar and eggs till light.
(2) Add Pandan juice and continue to beat till fluffy.
(3) Add green colouring and Pandan paste.
(4) Fold in flour and coconut milk and corn oil and mix till combined.
(5) Pour into a small round or rectangle cake tin and bake at 175C (conventional oven) or 155C (fan oven) 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. 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 more detail information please visit my website Shoonyin Recipes
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