Making Pandan Layer Cake is not difficult, it is great to be served as a birthday cake too. This recipe uses fresh coconut milk and pandan juice. Pandan Layer Cake made using fresh ingredients will have a nicer color and better taste as compared to those made with boxed coconut milk and pandan essence.
Besides pandan layer cake, check out our beautiful purple yam layered cake as well.
CHINESE VERSION: 香兰千层蛋糕
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Pandan Layer Cake Recipe| MyKitchen101en
- 1 pc 9-inch round pandan sponge cake (Please refer to recipe: Pandan Sponge Cake)
Ingredients for pandan layer:
- 450 ml pandan juice*
- 450 ml thick coconut milk
- 95 g mung bean flour/green bean flour**
- 20 g custard powder
- 450 ml plain water
- 170 g sugar
- ¾ tsp salt
- 2 tsps agar-agar powder
(*Pandan juice: Blend together 450 ml of water and 70 g of pandan leaves until fine, extract 450 ml of pandan juice.)
(**Green bean/mung bean flour: It is actually the starch of green bean, sometimes labelled as “green pea flour”. It is NOT the green bean powder ground from whole green bean. You may replace it with Hoen Kwee flour which is usually available at supermarket if you can’t find green bean starch.)
Directions:
1 Slice sponge cake into 3 layers using serrated knife, each about 1-cm thick.
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2 Combine pandan juice, thick coconut milk, mung bean flour and custard powder, strain through a sieve into a cooking pot with thick base (to prevent burning).
3 Combine plain water (not hot water), sugar, salt and agar-agar powder in a sauce pot, bring to the boil, cook until agar-agar powder has melted.
4 Add agar-agar mixture to pandan mixture gradually while stirring. Cook mixture over medium-low heat until thickened. Cover and dip the cooking pot in hot water (to prevent mixture from setting).
5 Rinse 9-inch round baking pan with water, drain-off excess water (to help in unmoulding).
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6 Pour 300 g of pandan layer mixture into baking pan, swirl to coat the sides. Top with 1 slice of cake, set aside for 3 minutes to allow pandan layer to slightly set. Repeat the same for 2nd and 3rd slice of cake.
7 Pour 300 g of mixture over 3rd slice of cake, set aside for 4-5 minutes. Pour the remaining mixture into the gap between the cake and baking pan, set aside until cooled.
8 When cooled, loosen the cake sides from baking pan with plastic knife.
9 Cover the baking pan, keep refrigerated for 4-5 hours or overnight until completely set.
10 Unmould and cut into slices.
Pandan Layer Cake Recipe
Making Pandan Layer Cake is not difficult, it is great to be served as a birthday cake too. This recipe uses fresh coconut milk and pandan juice.
- 1 piece 9-inch round pandan sponge cake
For pandan layer:
- 450 ml pandan juice* ((Blend together 450 ml of water and 70 g of pandan leaves until fine, extract 450 ml of pandan juice.))
- 450 ml thick coconut milk
- 95 g mung bean flour/green bean flour**
- 20 g custard powder
- 450 ml plain water
- 170 g sugar
- ¾ tsp salt
- 2 tsps agar-agar powder
- Slice sponge cake into 3 layers using serrated knife, each about 1-cm thick.
- Combine pandan juice, thick coconut milk, mung bean flour and custard powder, strain through a sieve into a cooking pot with thick base (to prevent burning).
- Combine plain water (not hot water), sugar, salt and agar-agar powder in a sauce pot, bring to the boil, cook until agar-agar powder has melted.
- Add agar-agar mixture to pandan mixture gradually while stirring. Cook mixture over medium-low heat until thickened. Cover and dip the cooking pot in hot water (to prevent mixture from setting).
- Rinse 9-inch round baking pan with water, drain-off excess water (to help in unmoulding).
- Pour 300 g of pandan layer mixture into baking pan, swirl to coat the sides. Top with 1 slice of cake, set aside for 3 minutes to allow pandan layer to slightly set. Repeat the same for 2nd and 3rd slice of cake.
- Pour 300 g of mixture over 3rd slice of cake, set aside for 4-5 minutes. Pour the remaining mixture into the gap between the cake and baking pan, set aside until cooled.
- When cooled, loosen the cake sides from baking pan with plastic knife.
- Cover the baking pan, keep refrigerated for 4-5 hours or overnight until completely set.
- Unmould and cut into slices.
This recipe yields a round (9-inch) cake divided into 12 slices.
The nutritional value for reference is for 1 slice of cake
(**Green bean/mung bean flour: It is actually the starch of green bean, sometimes labelled as “green pea flour”. It is NOT the green bean powder ground from whole green bean. You may replace it with Hoen Kwee flour which is usually available at supermarket if you can’t find green bean starch.)
