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

pandan layer cake recipe
pandan layer cake
 

Pandan Layer Cake Recipe| MyKitchen101en

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.

Pandan Layered Cake
 

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).

Pandan Layered Cake

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.

Pandan Layered Cake

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).

Pandan Layered Cake

5 Rinse 9-inch round baking pan with water, drain-off excess water (to help in unmoulding).

Pandan Layered Cake
 

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.

Pandan Layered 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.

Pandan Layered Cake

8 When cooled, loosen the cake sides from baking pan with plastic knife.

Pandan Layered Cake

9 Cover the baking pan, keep refrigerated for 4-5 hours or overnight until completely set.

Pandan Layered Cake

10 Unmould and cut into slices.

Pandan Layered Cake

pandan layer cake

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.
5 from 2 votes

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Prep Time 1 hr 15 mins
Refrigeration 5 hrs
Total Time 6 hrs 15 mins
Course Cake
Cuisine Baking
Servings 12 slices
Calories 134 kcal

Ingredients
 
 

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

Instructions
 

  • Slice sponge cake into 3 layers using serrated knife, each about 1-cm thick.
    Pandan Layered Cake
  • 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).
    Pandan Layered Cake
  • 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.
    Pandan Layered Cake
  • 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).
    Pandan Layered Cake
  • Rinse 9-inch round baking pan with water, drain-off excess water (to help in unmoulding).
    Pandan Layered Cake
  • 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.
    Pandan Layered 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.
    Pandan Layered Cake
  • When cooled, loosen the cake sides from baking pan with plastic knife.
    Pandan Layered Cake
  • Cover the baking pan, keep refrigerated for 4-5 hours or overnight until completely set.
    Pandan Layered Cake
  • Unmould and cut into slices.
    Pandan Layered Cake

Video

Notes

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.)

Nutrition (per serving)

Calories: 134kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 10mgSodium: 162mgPotassium: 121mgFiber: 1gSugar: 2gVitamin A: 11IUVitamin C: 1mgCalcium: 15mgIron: 1mg
Keyword pandan layer cake, pandan layered cake
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