Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, coffee pandan layer cake. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Coffee Pandan Layer Cake is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Coffee Pandan Layer Cake is something which I’ve loved my entire life. They’re fine and they look fantastic.
Make This Perfectly Delicious Pandan Layer Cake At Home. Growing up, Pandan Cake is the ideal breakfast, or tea time snack. The soft and fluffy texture alongside the fragrant Pandan aroma makes them truly irresistible.
To begin with this recipe, we must prepare a few components. You can cook coffee pandan layer cake using 11 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Coffee Pandan Layer Cake:
- Take 10 eggs
- Make ready 500 g Pure Butter
- Get 300 g Hong Kong flour/ Cake flour (sifted)
- Get 150 g castor sugar
- Take 100 g Horlicks /Malted Drink Powder
- Take 150 g Coconut Jam / Serikaya (easily available from Asian Market or you can make it at home. Recipe for Seri kaya coming soon)
- Get 300 g Condensed Milk
- Make ready 1 tbsp Ovalette
- Make ready 1 tsp Vanilla Essence/Extract
- Take 1 tbsp Pandan Paste (available in Asian Grocery)
- Prepare 1 1/2 tbsp unsweetened cocoa powder mixed with 1 tbsp of coffee (mixed in some hot water - 2 or 3 tbsp)
Making Pandan Layer Cake is not difficult, it is great to be served as birthday cake too. This recipe uses fresh coconut milk and pandan juice. Pandan Layer Cake made using fresh ingredients will have a nicer colour and better taste as compared to those made with boxed coconut milk and pandan. Pandan Kaya/ Layer Cake 斑斓／香兰咖央层蛋糕 - Fragrant, moist and delicate.
Steps to make Coffee Pandan Layer Cake:
- Whip eggs, castor sugar & Ovalette till foamy.
- Using different bowl, Beat butter & condensed milk till light & fluffy.
- Combine well step 1 & step 2 until well mixed.
- Next, add coconut jam (seri kaya) & Horlicks. Continue mixing.
- Fold in sifted flour. Beat again till well mixed.
- Divide this batter equally into 3 portions. First one : plain. Second : Vanilla Essence/Extract. Third: mixture of cocoa powder & coffee.
- Preheat oven. Use 8’ x 8’ lightly buttered square cake pan.
- First layer - 6 tbsp of coffee cocoa batter. Level the thin batter evenly. Bake using the top / upper heat at 160 for 10mins (check your oven temperature. Adjust accordingly). Your layer should be slightly brown before adding another layer of the same batter. Do the same thing with two other portion of pandan & plain batter.
This is my all times favourite cake since childhood days. Following my first successful attempt in making this cake, I only posted a photo of the finished product in my blog without furthe. Pandan cake is a light, fluffy, green-coloured sponge cake ("kue"; of Indonesian origin) flavoured with the juices of Pandanus amaryllifolius leaves. It is also known as pandan chiffon. The cake is popular in Indonesia, Malaysia, the Philippines, Singapore, Vietnam, Cambodia, Laos, Thailand, Sri Lanka.
So that’s going to wrap it up for this special food coffee pandan layer cake recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
