Sponge
A) 4eggs + 80g +pinch of salt
B) 100g plain flour, sifted
C) 30g melted butter+ corn oil+ 20g pandan juice*+1/2 tsp pandan paste (mixed together)
Method
Whisk A at high speed till stiff (the eggs would be tripled in volume). Fold in plain flour in batches and follow with the melted butter mixture. Fold the batter well and pour into a greased and lined 8"round pan. Bake in preheated oven of 160C for about 45mins. ( i bake mine for 30 mins only. As every oven act differently so pls adjust yourself). Cool the cake and slice into 3 layers.
Kaya filling
400ml pandan juice *+ 50g butter+120g fine sugar
250g packet fresh coconut milk +150g water mixed together
70g hoen kew flour
1/4 salt
1/2 tsp pandan paste (optional)
2/3 drops of yellow food colouring (optional)
* After washing the pandan leaves (about 7-8 leaves) warm them briefly in a microwave oven and cut into small pieces. Blend the leaves with about 500ml water. Sieve the pandan juice and discard the leaves. Use about 20ml for making sponge and the remaining for making the filling.
Method
1) Combine pandan juice, butter and sugar in a pot and bring to boil.
2) Mix coconut milk, water , hoen kew flour, instant jelly powder, salt , pandan paste and yellow colouring together. Pour this mixture to (1), stir and cook till mixture thickens.
3) Remove from heat and let the mixture cool slightly before pouring onto sponge.
To assemble
1) Placeca slice of cake into a cake ring and pour 1/3 of the kaya filling onto the cake. Repeat layering of cake amd kaya filling (x2)
2) Cool the cake first before placing in the fridge to set.
3) Remove cake from cake ring and coat the sides with dessicated coconut ( I use freshly grated coconut, add 1/4tsp salt and toast in an ungreased pan till dried)
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