Pandan Kaya Fudge Custard Cake Recipe

During my childhood days this is one of the cakes that my parents will always buy back for our breakfast, teabreak or supper. However, on the other hand deary was not.

This time around is to surprise my dad with this birthday cake! When I took out the cake 1st comment I receive is "Why is the cake so small??"

Here a keeper recipe!


For Pandan Cake

Ingredients A
4 Egg Yolks
143g Hong Kong Flour
143g Optima Flour
1g Bicarbonate of Soda
86ml Olive Oil
86ml Fresh Milk
30ml Pandan Juice - Click here to find out our recipe instructions


Place ingredients A in a bowl and stir to combine well.

Ingredients B
4 Egg Whites
60g Sugar
1g Cream of Tartar

Place ingredients B in a bowl whisk at high speed for 2-3minutes.

Preheat oven to 160°C.

Pour Mixture A into Mixture B and fold until well combine.


For us, we portion out the batter into 5 baking pan equaly to have 5 layers of pandan cake.


Bake for 25mins or until a toothpick inserted in the center of a cupcake comes out clean. Leave it to cool.


When it's cool enough to handle, slice off the top layer of cake skin and thinly slice away the sides. WHY??? Learnt from a hotel chef on youtube, the reason is if you leave it on the kaya fudge custard will not stick to the cake.


Kaya Fudge Custard

Ingredients C
115g Sugar
2g Instant Jelly
460ml Coconut Milk
230ml Pandan Juice - Click here to find out our recipe instructions

Mix ingredient C well and set aside.


Ingredients D
43g Custard Powder
230ml Water
0.5g Sea Salt

Bring the Water and Sea Salt slight boil to melt off the Sea Salt. Add in Custard Powder and stir till it is slightly boiled only.


Pour in mixture C in mixture D and continue letting it simmer until it thicken. Shive out mixture once before use.


From here onwards, it's just creativity of merging two 2" height baking pan to make a 3 layer Pandan Kaya Fudge Custard Cake which is approximately 3" height when stacked up. So I'll just bring you through the normal steps.

Place a layer of Pandan Cake.


Pour enough Kaya Fudge Custard to cover the Pandan Cake of coz a little more so you can have a layer in between.


Place another layer of Pandan cake and again pour enough Kaya Fudge Custard to cover. Repeat this as many times as you want. Baked my dad a 3 layer version. Baked ours a 2 layer version.


When you've completed your part, place it in the freezer for a speedy chilling progress. If you did this way earlier then you may leave it overnight in your fridge.


Removing from the baking pan to the cake base. This is the raw combine look. Do not worry about the outlook out which is unappealing.


Use some Dessiccated Coconut to cover the flaws. Haha! It's just like giving the cake a little make up.


This is the home eaten version which is a uglier but just wanted to show you all how it looks when the cake is sliced.


This is the prettier version that is my dad's 2014 birthday cake! My family love the cake and gives thumbs up. All i can tell them is nowadays bakeries are getting lazy and cut cost on ingredients or replace natural ingredients with essences now widely & commonly available.



Tips:
- Extremely critical step not to skip the slice off the top layer of cake skin and thinly slice away the sides.
- Never replace natural Pandan Juice with essence. Click here to find out our recipe instructions

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Pandan Juice and Concentrated Juice Instructions

This is a tedious but extremely worth doing for a more fragant cake or pastry that require this condiment instead of using Pandan Essence available on the shelves.

We will cover Pandan Juice and Concentrated Pandan Juice.


Ingredients
20 Pandan Leaves (or MORE!!!)
250ml Filtered Water

Remember to wash the Pandan Leaves. Discard the torny tip as it will itch your hands when you squeeze the juice. The white base must be discard too as it brings a slight bitter taste to the juice. We've portion each leaves after the wash.


Using a scissors snip the leaves as thin as you can. Why? Because Pandan is a very fibrous herb which it's long fibre is not easily break up.


Pour in the Filtered Water, drop in some of the Pandan Leaves, cover the cap and let the it whizz away!


Pour the blended pandan over a fine clothe and SQUEEZE! You'll get the lovely green juice. Discard the squeezed dry pandan fibres. Pour the Pandan Juice back in the blender and drop in some of the freshly snipped Pandan Leaves. Repeat this process until all your snipped pandan leaves are gone.


How to get Concentrated Juice?
Leave the Pandan Juice in the fridge overnight or 12hours, you'll see a layer of dark dark green sediment at the bottom. Pour away the upper layer of water and you'll have your concentrated juice.


Lesson Learnt:
1.Definately don't mind using at least 30 Pandan Leaves for my Pandan Kaya Cake Reipe (coming soon).
2. Do not freeze as it will loose it fragrance.
3. Keeps well in fridge for up to 2 weeks. Discard when smells like rotten leaves.

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Baking Exploration ::: Kueh Bangkit (with step by step details)

Been a while since I bake something I can blog about!

Happy Snake Chinese New Year to everyone...

This is a traditional cookie and my attempt to bake dear's special request! Kueh Bangkit that melts in the mouth.


Ingredients:
500g Tapioca Flour - (This is the measurement needed for the dough. Need a little extra as some will be wasted during the dry fry & sieve process.)
220g Sugar
250g Coconut Milk
3 egg yolks
5 Pandan Leaves - (wash,dry it, and cut into 1/2" pieces)

Let's start:::

Pour the Tapioca Flour & Pandan Leaves in a pan.

Dry fry the Tapioca Flour with Pandan Leaves for about 10-15mins over low heat.
Tip: until the Pandan Leaves dry up.

Sieve to remove Pandan Leaves...

...and leave to cool overnight. This can be prepared a few days ahead.

Warm up the coconut milk then add in sugar and stir till sugar are fully melted. Leave aside to cool for about 20-30mins. Add in egg yolks and stir till well blended.
sad~ i forgotten to take photo of this process! Sorry!
Pour coconut mixture into tapioca flour and mix until the dough is able to stand on its own and does not have a shiny look. If the dough is too soft, add in additional flour. If the dough is too dry, add in some coconut milk and egg yolks.
Tip: If possible use a dough mixer, the dough might be a little tough to knead.
sad~ i forgotten to take photo of this process, too! Sorry!
Roll out dough and cut with cookie cutter.
Tip: Thickness I did was about 5mm.

Tip: Gently use a Pastry Cutter to take the cut out dough. Just to prevent it from breaking up.

Line them up in the tray.
*Important Tip: Please use baking sheet. 1 time per use as it leave some crumbs behind.*

You may make some designs on top of the cookie. I used a chopstick to design some imaginary look instead of having it plain. It's all up to you!
Bake over low heat at 160°C...

...until whitish in color and not golden brown that will be for about 20-25mins.
Put a side to cool before packing into boxes.
Tip 1: you may drag out the tray to touch the top of a random cookie to test if the dough have been totally cook. If it is soft let it bake for a while longer.

Verdict from deary "Delicious...! *thumbs up* Can sell already."

Hope everyone likes this detail level post & tips from my experience in baking Kueh Bangkit.

I'm still looking forward in baking my all time popular demand Pineapple Flower Tart. Click here!

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~