Cake Tin: 8' Inch Square Tin (Loose Base)
Ingredients:
680 g pandan juice (blend a bunch of pandan leaves with 700g of water, squeeze out the juice and measure the required amount)
2 tsp white agar-agar powder
90 g sugar
50 g unsalted butter
1/4 tsp salt
240 g fresh coconut milk
70 g white hoen kwe flour
1. Bake cake using recipe from here. Slice cake into 3 layers after the cake has completely cool down.
2. In large bowl, mix coconut milk and hoen kwe flour (green pea flour), then stir to mix into a thick smooth batter. Keep in fridge while you prepare the next step.
3. Pour pandan juice in a large stainless steel pot and sprinkle agar-agar powder over it. Then add sugar, butter and salt. Use spatula to stir until sugar has dissolved. Set aside for at least 30 minutes.
4. Once Step 2 is done, heat agar-agar mixture on low heat, stirring constantly until agar-agar powder has dissolved. Do not allow the mixture to boil. Once dissolved, remove from the heat and add the prepared coconut milk/hoen kwe batter (Step 2). Use a spatula to stir until fully incorporated.
5. Return the pot of batter to the stove and continue to cook on medium-low heat until it is thick enough to coat the back of your spatula. Remove from stove and continue to stir to cool the mixture a bit so that it thickens slightly but when you lift up the spoon, it can still flow down in the pot evenly.
6. To assemble cake, place a piece of the cake into the prepared cake tin. Pour 1/3 portion of the pandan layer into the pan. Use a spatula to even out the pandan layer. Place another piece of cake on the top of the pandan layer and pour another 1/3 portion into the pan. Repeat for the final layer.
7. Leave assembled cake to set before transferring into the fridge to chill until it is firm enough to unmould. (About 4 hours)
680 g pandan juice (blend a bunch of pandan leaves with 700g of water, squeeze out the juice and measure the required amount)
2 tsp white agar-agar powder
90 g sugar
50 g unsalted butter
1/4 tsp salt
240 g fresh coconut milk
70 g white hoen kwe flour
Method:
1. Bake cake using recipe from here. Slice cake into 3 layers after the cake has completely cool down.
2. In large bowl, mix coconut milk and hoen kwe flour (green pea flour), then stir to mix into a thick smooth batter. Keep in fridge while you prepare the next step.
3. Pour pandan juice in a large stainless steel pot and sprinkle agar-agar powder over it. Then add sugar, butter and salt. Use spatula to stir until sugar has dissolved. Set aside for at least 30 minutes.
4. Once Step 2 is done, heat agar-agar mixture on low heat, stirring constantly until agar-agar powder has dissolved. Do not allow the mixture to boil. Once dissolved, remove from the heat and add the prepared coconut milk/hoen kwe batter (Step 2). Use a spatula to stir until fully incorporated.
5. Return the pot of batter to the stove and continue to cook on medium-low heat until it is thick enough to coat the back of your spatula. Remove from stove and continue to stir to cool the mixture a bit so that it thickens slightly but when you lift up the spoon, it can still flow down in the pot evenly.
6. To assemble cake, place a piece of the cake into the prepared cake tin. Pour 1/3 portion of the pandan layer into the pan. Use a spatula to even out the pandan layer. Place another piece of cake on the top of the pandan layer and pour another 1/3 portion into the pan. Repeat for the final layer.
7. Leave assembled cake to set before transferring into the fridge to chill until it is firm enough to unmould. (About 4 hours)
Recipe Adapted from: Ms Jeannie Tay
Note:
By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.
Note:
By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.
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