Our leading role today is a pandan layer cake. After using the steamed pandan sponge cake shared before, and adding layer after layer of jelly, the appearance, taste, and texture are different. This time I will share two methods in the video, one is relatively simple and convenient, but the finished product needs to be cut and modified to be beautiful. Another approach is more elaborate, the finished product is a complete cake suitable for birthday or festive cakes.
It is ok to make 3 or 4 eggs for the cake base recipe. You can adjust the amount in the recipe bar below. It is recommended to do a little more to have room and touch up the unsatisfactory parts. The method of steaming pandan sponge cake has been shared before. If you are interested, you can check it out. After the steamed cake is unmolded, let it cool for at least one hour. After the cake is relatively stable, cut it into slices for later use, otherwise, it will break easily.
Regarding baking cakes, I tried many methods, different molds, and heat conditions, etc. It burst very badly soon after baking. Finally, it was found that there was too little sugar and the meringue lacked toughness. Therefore, people who want less sugar can adjust the sugar content on the jelly side. After being baked, it will be inverted and let cool, and it will take about two hours to demould and slice.
The cake tastes bitter in pandan leaves. Choose young leaves or small pandan leaves, the dark green old leaves are not suitable for juicing jelly. Otherwise, it will be a bitter dessert. However, it is fine for making cakes. Because the amount of cake is not much. In addition, the order of production is also very important. If the pandan juice is boiled first, the water and fiber will separate. The taste will become bitter and the aroma will be lost. Also, note that you must first put the sugar and Konnyaku jelly powder in a dry pan and mix well. Before mixing the Konnyaku jelly powder with sugar, pour in cold water and stir it will easily form agglomerates. It is difficult to disperse even after boiling.
After the cake shop is finished and filled, you will find that a ditch cannot be filled no matter how hard it is. Because the jelly hasn’t solidified yet, all the stuffed in flows to the bottom layer. A more convenient and simple method is to use a square mold to make, and the problem of the ditch is cut off after the mold is demolded.
Another more elaborate method, let’s use a round mold to demonstrate it. Because the round shape is difficult to trim after demoulding. This requires an extra pot of boiling water and a large glass of ice cubes. Keep the boiled jelly insulated from boiling water, which can slow down the time for the jelly to solidify. Put in the cake and jelly and spread evenly. You will find that annoying ditch again. At this time, place the entire mold on the prepared ice cubes, and then slowly fill the ditch. It’s best to fill it in within two minutes, otherwise, the jelly will not be glued after it has solidified. The jelly kept warm through hot water is still liquid in the end. Put the rest in a cup and there will be one more dessert in the refrigerator.
These are all my failures in making cake, and the accumulation of cake sim (Hokkien transliteration-sad), so it takes patience and practice to make the cake perfect.
If you like the pandan layer cake recipe we shared, welcome to share with your relatives and friends~
Pandan Layer Cake
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- 6 inch square mold/7 inch round mold
- 30 g Pandan Leafs
- 350 g Water
Egg Yolk Batter
- 4 Egg Yolks
- 70 g All Purpose Flour/Cake Flour
- 20 g Corn Starch/Cake Flour
- 50 g Pandan Juice
- 50 g Corn Oil/Butter/Cooking Oil
- A Pinch Of Salt
- 4 Egg Whites
- 40 g Caster Sugar 80g for bake
- 0.5 tsp Lemon Juice/White Vinegar
- 300 g Pandan Juice
- 200 g Thick Coconut Milk
- 0.25 tsp Salt
- 70 g Indonesia Hoen Kwe Flour can replace with corn flour, but need to add more 3-4g Jelly Powder
- 400 g Water
- 90 g Sugar
- 6 g Konnyaku Jelly Powder
- Cut small pieces of pandan leaves into a blender, add water and stir to make juice.
- Use a cloth or filter to filter out the fibers of pandan leaves.
- After stirring and melting the butter in insulated water, let it cool for later use. (Omit this step if you use corn oil.)
- Add enough water to the steamer and turn on the heat to preheat the steamer. For baking, preheat the oven to 150 degrees Celsius. (Please adjust the temperature according to your own oven.)
- Prepare cake molds and place baking paper on the bottom for later use.
- Add pandan juice to the butter, add a little salt to enhance the taste, and stir well.
- Separate the yolks and whites of the eggs, and put the yolks in a bowl of butter. Put the egg whites into a large bowl that is free of oil and water.
- Stir the egg yolks evenly.
- Add sifted plain flour, corn flour and milk powder to the egg yolk bowl, and mix until there is no dry powder.
- Add lemon juice or white vinegar to egg whites.
- Use a whisk at high speed until the egg whites appear coarsely foamed, add 1/3 fine sugar, and continue to beat at high speed.
- After the bubbles become thinner, add 1/3 fine sugar, and continue to beat at high speed.
- After the bubbles are finer, add the remaining fine sugar, and continue to beat until hard foaming.
- Spoon the meringue into the egg yolk batter 3 times and mix well.
- Pour the evenly mixed batter into the mold, tap it a few times to knock out large bubbles.
- Put it into a boiling steamer. Beat the lid of the pot diagonally to leave a gap, steam on medium heat for 55 minutes, then turn off the heat and simmer for 5 minutes. To bake, please bake it in a water bath at 150 degrees Celsius for 50 minutes, and turn 160 degrees for 10 minutes, taking it out and invert the mold let it cold. (The temperature and time should be adjusted according to your oven)
- After the steaming/baking is done, use a knife to lightly stroke along the edge of the mold, pull out the baking paper and put it on the grill for at least 1 hour.
- After the cake has cooled and stabilized, cut it horizontally into three slices.
Jelly Layer and The Finished Cake
- Add Indonesia Hoen Kwe Flour to pandan juice and stir until there are no lumps.
- Add coconut milk and salt and mix well.
- Sieve to make sure the batter is smooth.
- Boil a pot of hot water for later use, and use it to keep the batter warm later.
- Put the sugar and Konnyaku jelly powder into a dry pot and mix well.
- Add water and stir until there are no lumps before turning on the fire.
- Stir over medium heat until the water boils, then turn to low heat and pour into the pandan batter, stirring while pouring. Stir the batter before pouring to avoid precipitation of Hoen Kwe Flour.
- Stir on low heat until smooth and turn off the heat when the batter begins to thicken.
- Keep the pot insulated with hot water to slow down the solidification speed of the jelly.
- Scoop 3 scoops of jelly batter into the cake mold to distribute it evenly.
- Put in a piece of sponge cake and press lightly. Spoon 3 scoops of batter and spread it evenly.
- Repeat until the 3 pieces of sponge cake are spread out.
- Finally, you can place the mold on ice cubes and fill the ditch.
- Let it cool for 10 minutes, then wrap it in clingfilm and put it in the refrigerator for at least 2 hours.
- Press lightly along the edge of the mold, and then shake the mold upside down to release the mold.
- Cut into the size you like. May you enjoy making pandan layer cake and taste.
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Thank for your sharing…
My cake is perfectly nice but my jelly taste weird haha..
Maybe i need to use more sugar or my coconut milk is not thick enough.
I use corn flour to substitute the mung bean flour.. Cant find it near me..
You can try to adjust the recipe to fit your taste. But for your information, mung bean flour and Hoen Kwe flour is different.
Hi, I am wondering is it you mean all those water, juice and coconut milk is in g or should it be ml?
And for the above, mung bean is green bean and it is what the hoen kwe flour is made of.
Very nice recipe list you share between. Thank you!
Hi, I use gram is because I use scale in gram. I don’t have the tools to measure the ml.
About the hoen kwe flour, I have tested hoen kwe flour mixed with plain water and mung bean flour mixed with plain water. Both textures are different. The hoen kwe flour I bought is more like a starch, it won’t absorb the plain water. But the mung bean flour does. So I am not sure it is really made from mung bean flour?
I just share what I experienced.